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Asian Cooking – Make These Authentic Thai Drunken Noodles!

A colorful plate of Drunken Noodles with wide rice noodles, chicken, bell peppers, and broccoli—perfectly Al Dente and glistening with spicy soy sauce, a must-try for fans of Asian Cooking and easy Noodle Recipes.
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Ready to bring a taste of Thailand to your dinner table? These Authentic Thai Drunken Noodles are a fiery, flavor-packed stir-fry that delivers all the bold charm of Bangkok’s bustling street food scene—minus the plane ticket.

Imagine silky flat rice noodles tangled with tender chicken or shrimp, crunchy veggies, and a glossy sauce that dances between spicy, sweet, and savory. The best part? You can pull this off in under 30 minutes. Fast, fresh, and downright addictive—this dish is your new weeknight MVP.

Ingredients

Scale
  • 8 oz wide rice noodles – The classic base for drunken noodles. They’re chewy, tender, and perfect for soaking up all that flavor.
  • 2 tbsp vegetable oil – Keeps things sizzling without overpowering the sauce.
  • 4 cloves garlic, minced – Because every good stir-fry starts with garlic.
  • 3 tbsp low-sodium soy sauce – Adds that rich umami backbone without too much salt.
  • 1 tbsp brown sugar – Just enough sweetness to balance the heat.
  • 1 cup bell peppers, thinly sliced – Adds color, crunch, and freshness.
  • 1 cup broccoli florets – For a hearty bite that holds up beautifully in the wok.
  • 1 cup carrots, julienned – Slightly sweet and vibrant; they complete the veggie trio.
  • 8 oz chicken or shrimp – Pick your favorite protein (or both—go wild).

Instructions

  1. Prep the noodles:
    • Boil a large pot of water and cook your rice noodles until just tender—al dente is key here. Drain, rinse under cold water, and set them aside so they don’t clump.
  2. Fire up the wok:
    • Pour in the vegetable oil and heat it over medium-high until it shimmers (that’s how you know it’s ready to work its magic).
  3. Sauté the aromatics:
    • Toss in the minced garlic and let it sizzle for about a minute. You’re going for fragrant, not burnt—so keep it moving!
  4. Cook the protein:
    • Add your chicken or shrimp to the pan. Stir-fry until the meat is golden and cooked through. (About 3–5 minutes for chicken, 2–3 for shrimp.)
  5. Add the veggies:
    • Now, throw in your bell peppers, broccoli, and carrots. Stir-fry for another 2 minutes—just until they’re tender-crisp. You want color and crunch, not mush.
  6. Bring it all together:
    • Return the noodles to the wok, then add the soy sauce and brown sugar. Stir-fry everything together until the noodles are evenly coated and everything’s heated through.

Notes

  • Dish up your noodles hot and steamy, straight from the wok. Garnish with a few Thai basil leaves or a squeeze of lime if you’re feeling fancy. Serve solo or pair it with a cool cucumber salad to balance that glorious heat.
  • This meal is bold, balanced, and absolutely bursting with flavor. Whether it’s a weekday dinner or a casual get-together, these Street-Style Thai Drunken Noodles are guaranteed to steal the show.

Nutrition

Find it online: https://irmacooks.com/asian-cooking-make-these-authentic-thai-drunken-noodles/