Description
Drunken Noodles is a flavorful Thai stir-fried noodle dish featuring wide rice noodles tossed with fresh vegetables, aromatic Thai basil, and a savory, slightly sweet sauce made from soy, hoisin, and rice vinegar. This quick and vibrant meal is perfect for a satisfying weeknight dinner packed with bold flavors and simple ingredients.
Ingredients
Scale
Noodles
- 8 ounces rice noodles wide or pad Thai style, 225g
Vegetables and Aromatics
- 2 tablespoons toasted sesame oil or vegetable oil, 30ml
- 1 small onion, thinly sliced, 70g
- 3 garlic cloves, minced
- 1 small red Thai chilies, sliced or ⅓ teaspoon chili flakes (~0.5g), adjust to heat preference
- 1 medium zucchini, sliced into half-moons, 200g
- 1 red bell pepper, sliced into thin strips, 50g (or 1 cup of bok choy instead of zucchini and bell pepper; can also substitute tofu with bok choy)
- 1 cup holy basil or Thai basil, 20g
Sauce
- 5 tablespoons soy sauce, 75ml
- 1 tablespoon hoisin sauce, 15ml (or vegetarian oyster sauce)
- 1 tablespoon brown sugar, 12g
- 1 tablespoon rice vinegar, 15ml
Instructions
- Prepare the noodles: Cook the rice noodles according to the package instructions until al dente. Drain them well, rinse under cold water to stop the cooking process and prevent sticking, then set aside.
- Make the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, and rice vinegar until the sugar dissolves. Set this sauce mixture aside for later use.
- Cook the aromatics: Heat the toasted sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced onion, minced garlic, and sliced red Thai chilies or chili flakes. Sauté for 1 to 2 minutes until the mixture becomes fragrant but not browned.
- Stir-fry the vegetables: Add the zucchini slices and red bell pepper strips (or bok choy if substituting) to the skillet. Continue stir-frying for 3 to 4 minutes until the vegetables are tender-crisp, maintaining their vibrant color and slight crunch.
- Add noodles and sauce: Incorporate the cooked rice noodles into the skillet with the vegetables. Pour the prepared sauce over the noodles and toss everything together to evenly coat the noodles and veggies. Stir-fry for an additional 1 to 2 minutes to combine the flavors well.
- Finish with basil: Stir in the fresh holy or Thai basil leaves, cooking for about 30 seconds until the basil is wilted and aromatic.
- Serve: Transfer the drunken noodles to serving plates and garnish with lime wedges for an added fresh citrus note.
Notes
- Storage: Store leftover drunken noodles in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: Freezing is not recommended because the noodles and vegetables can become mushy upon thawing.
- Reheating: Leftovers can be reheated in the microwave, eaten cold or at room temperature, or warmed up in a skillet over medium-high heat. If the noodles stick together during reheating, add a small splash of water to loosen them.
Nutrition
- Serving Size: 1 serving (about half the recipe)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
