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Plate of delicious drunken noodles garnished with vegetables and herbs

Drunken Noodles

A flavorful stir-fried noodle dish combining tender rice noodles with fresh vegetables, savory sauces, and a hint of spice, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 8 oz rice noodles Look for wide rice noodles for the best flavor absorption.
For the Stir-Fry
  • 2 tablespoons vegetable oil Avocado oil is preferred, but any neutral oil works.
  • 3 cloves garlic, minced Freshly minced garlic is recommended.
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, sliced
  • 1 cup snap peas
  • 2 eggs, beaten eggs, beaten Substitute with scrambled tofu for a vegan version.
For the Sauces
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce Hoisin sauce can be used as a substitute.
  • 1 tablespoon chili sauce (optional) Adjust according to spice preference.
  • Fresh basil leaves For garnish and flavor.

Method
 

Preparation
  1. Start by cooking the rice noodles according to package instructions. Once they’re al dente, drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  3. Add the minced garlic, stir-frying for about 30 seconds until aromatic but not burnt.
  4. Toss in the bell peppers, broccoli, carrots, and snap peas. Stir-fry for 2-3 minutes until tender-crisp.
  5. Push the vegetables to one side and pour in the beaten eggs, scrambling them until fully cooked.
  6. Add the drained noodles to the skillet, mixing with the veggies and scrambled eggs.
  7. Pour in the soy sauce, oyster sauce, and chili sauce, tossing everything until well-coated.
  8. Gently fold in the fresh basil leaves before serving.
  9. Serve hot and enjoy!

Notes

Keep leftover noodles in an airtight container; they last up to 3 days in the fridge. For freezing, use within a month. You can prep the veggies and sauces a day ahead for quicker cooking.