Description
Unlock the Flavors of Thai Drunken Noodles: A Spicy, Savory Delight
Ingredients
- 12 ounce flat rice noodles
- 2 tablespoon sesame oil
- 4 cloves minced garlic
- 2 Thai bird’s eye chili, finely chopped
- 1 sliced bell pepper
- 1 cup protein (such as chicken or tofu)
- 1 cup fresh Thai basil leaves
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 lime, juiced
Instructions
1. Soak the rice noodles in warm water until they’re soft and pliable, about 10 minutes for fresh noodles or 20 minutes for dried ones. Drain and set aside.
2. Heat the sesame oil in a wok or large pan over medium-high heat. Add the minced garlic and chopped Thai chili, allowing their aromas to bloom. Stir-fry the bell pepper until slightly softened, then add your chosen protein and cook through.
3. Add the soaked rice noodles, soy sauce, and oyster sauce. Toss everything together until the noodles are evenly coated. Stir in the fresh Thai basil leaves and a squeeze of lime juice just before serving.
Notes
For gluten-free options, use gluten-free soy sauce and rice noodles. For vegan options, substitute oyster sauce with a vegan alternative and use plant-based protein.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 0 milligrams