Street Style Thai Drunken Noodles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
