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Better Than Takeout Thai Drunken Noodles You’ll Crave Forever

Better Than Takeout Thai Drunken Noodles.
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Deliciously spicy and flavorful, these Thai Drunken Noodles are better than takeout!

Ingredients

Scale
  • 8 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 carrot, julienned
  • 1 cup broccoli florets
  • 2 green onions, chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon chili paste
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1/4 cup fresh basil, chopped

Instructions

  1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. Heat the vegetable oil in a large pan or wok over medium-high heat.
  3. Add garlic and sauté for 30 seconds until fragrant.
  4. Add the red bell pepper, carrot, and broccoli; stir-fry for about 5 minutes.
  5. Add the cooked noodles, soy sauce, oyster sauce, chili paste, sugar, and lime juice. Toss to combine everything.
  6. Cook for 3-4 minutes, stirring frequently. Add green onions and basil just before serving.
  7. Serve hot and enjoy!

Notes

  • Adjust the spiciness by adding more or less chili paste.
  • Can substitute vegetables based on your preference.

Nutrition

Keywords: Thai Drunken Noodles, Better Than Takeout, Asian Cuisine

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