Street Style Thai Drunken Noodles Recipe

Introduction

Street Style Thai Drunken Noodles are a vibrant and flavorful dish that brings bold Thai flavors right to your kitchen. With tender rice noodles, fresh vegetables, and your choice of chicken or shrimp, this stir-fry is both quick and deeply satisfying.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 3 tbsp low-sodium soy sauce
• 1 tbsp brown sugar
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 8 oz boneless chicken or shrimp

Instructions

1. Step 1: Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Step 3: Add minced garlic and sauté for about one minute until fragrant.
4. Step 4: Introduce the protein (chicken or shrimp) into the skillet and stir-fry until cooked through (3-5 minutes for chicken; 2-3 minutes for shrimp).
5. Step 5: Toss in bell peppers, broccoli, and carrots; stir-fry for another two minutes until slightly tender yet crisp.
6. Step 6: Add cooked noodles back into the skillet along with soy sauce and brown sugar. Toss everything together until well combined and heated through.

Tips & Variations

• For extra heat, add sliced fresh chili or a dash of chili flakes during cooking.
• Use tamari instead of soy sauce for a gluten-free option.
• Swap chicken or shrimp for tofu to make this dish vegetarian.
• Add fresh Thai basil or cilantro at the end for a fragrant finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or oil if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh rice noodles?

Yes, dried rice noodles can be used but make sure to soak or cook them according to package instructions before stir-frying to avoid clumping or toughness.

What can I substitute if I don’t have flat rice noodles?

Wide egg noodles or linguine can be used as a substitute, although the texture and flavor will differ slightly from traditional rice noodles.

Street Style Thai Drunken Noodles Recipe

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★★★★★

4.8 from 109 reviews

Street Style Thai Drunken Noodles is a vibrant, savory stir-fried dish featuring tender flat rice noodles, colorful fresh vegetables, and your choice of boneless chicken or shrimp. Infused with garlic and a balanced blend of soy sauce and brown sugar, this easy-to-make recipe delivers a delightful combination of flavors and textures typical of authentic Thai street food.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

noodles

• 8 oz flat rice noodles

Sauce and Oil

• 2 tbsp vegetable oil
• 3 tbsp low-sodium soy sauce
• 1 tbsp brown sugar

Aromatics

• 4 cloves garlic, minced

Vegetables

• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned

Protein

• 8 oz boneless chicken or shrimp

Instructions

1. Cook Noodles: Boil water in a large pot and cook the flat rice noodles according to the package instructions until al dente. Drain the noodles and set aside to avoid overcooking.
2. Heat Oil and Sauté Garlic: In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering, then add the minced garlic. Sauté for about one minute until fragrant, being careful not to burn the garlic.
3. Cook Protein: Add your choice of boneless chicken or shrimp to the skillet. Stir-fry the chicken for 3-5 minutes until fully cooked or shrimp for 2-3 minutes until pink and opaque.
4. Add Vegetables: Toss in the sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry the vegetables for about two minutes until they are slightly tender but still crisp to retain their texture and color.
5. Combine Noodles and Sauce: Return the cooked noodles to the skillet. Pour in the low-sodium soy sauce and brown sugar. Toss everything together thoroughly to ensure the noodles, vegetables, and protein are evenly coated and heated through.
6. Serve: Once the noodles are heated through and well combined with the sauce and ingredients, remove from heat and serve immediately for the best flavor and texture.

Notes

• Use fresh vegetables for the best texture and flavor; feel free to swap or add other favorites like snap peas or mushrooms.
• Adjust the soy sauce quantity to taste, especially if using regular instead of low-sodium soy sauce.
• For a vegetarian version, substitute chicken or shrimp with tofu and omit the soy sauce if it contains animal products.
• Be careful not to overcook the noodles when boiling, as they will continue to cook slightly during stir-frying.
• Use a wok or a large skillet to allow quick, even cooking and easy tossing.

Keywords: Thai noodles, drunken noodles, pad kee mao, stir-fry, rice noodles, chicken stir-fry, shrimp stir-fry, Thai street food