Street Style Thai Drunken Noodles are an incredibly flavorful and quick weeknight meal, perfect for satisfying those cravings with authentic, vibrant Thai tastes. This recipe breaks down how to achieve this restaurant-quality dish right in your own kitchen.
Key Ingredients for Street Style Thai Drunken Noodles
- Noodles: 8 ounces wide rice noodles (sen yai), fresh or dried. If using dried, soak in hot water until pliable, then drain.
- Protein: 10 ounces boneless, skinless chicken thighs or breasts, thinly sliced (or firm tofu, cubed, for a vegetarian option).
- Aromatics:
- 4-6 cloves garlic, minced
- 1-2 Thai bird’s eye chilies, thinly sliced (adjust to your spice preference, remove seeds for less heat)
- Vegetables:
- 1 cup baby bok choy, roughly chopped (or other leafy greens like spinach or gai lan)
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced yellow onion
- Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color and depth)
- 1 tablespoon oyster sauce (use mushroom-based vegetarian oyster sauce for vegetarian option)
- 1 tablespoon fish sauce (omit for vegetarian)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 2 tablespoons water or chicken broth
- Garnish (Optional):
- Fresh basil leaves (Thai basil is traditional and adds a distinct aroma)
- Fresh cilantro, chopped
- Lime wedges
How to Make Street Style Thai Drunken Noodles
Get ready for a flavor explosion with this Street Style Thai Drunken Noodles recipe! In about 30 minutes, you’ll have a dish that’s incredibly satisfying and packed with savory, spicy, and aromatic notes. The magic lies in the quick stir-fry, the perfectly chewy noodles, and the irresistible sauce that coats every strand.
Step-by-Step Instructions
- Prepare the Noodles: If using dried wide rice noodles, submerge them in a bowl of hot (not boiling) water for about 15-20 minutes, or until they are pliable but still have a slight chew. Drain them thoroughly and set aside. If using fresh noodles, you can usually skip this step, but check the package instructions.
- Mix the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), sugar, rice vinegar, and water or broth. Set this mixture aside. This will ensure the sauce is ready to go when you start stir-frying, preventing any burning.
- Sauté Aromatics and Protein: Heat 2 tablespoons of cooking oil (like vegetable or canola oil) in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Add your sliced chicken or tofu and stir-fry until it’s almost cooked through and lightly browned, about 3-4 minutes.
- Add Vegetables: Toss in the sliced red bell pepper and yellow onion. Stir-fry for another 1-2 minutes until they begin to soften but still retain a nice crunch. Then, add the chopped baby bok choy and stir-fry for another minute until it wilts slightly.
- Combine with Noodles and Sauce: Add the drained rice noodles to the wok. Pour the prepared sauce mixture over everything. Using tongs or spatulas, toss and stir-fry vigorously to coat all the noodles and ingredients evenly with the sauce. Continue cooking for 2-3 minutes, allowing the noodles to absorb the sauce and become tender, until everything is heated through and the sauce has slightly thickened.
- Serve Hot: Remove from heat immediately. Garnish generously with fresh basil leaves and chopped cilantro, if desired. Serve hot with lime wedges on the side for squeezing over the noodles.
Why You’ll Love This Street Style Thai Drunken Noodles
Prepare to fall head over heels for these Street Style Thai Drunken Noodles! The star of the show is undoubtedly the intoxicating blend of savory, spicy, and aromatic flavors that cling to every single one of those delightfully chewy wide rice noodles. It’s a flavor profile that’s both complex and comforting, far surpassing what you might get from a less authentic version.
Beyond the incredible taste, the sheer affordability of making this restaurant-worthy dish at home is a massive win. Imagine recreating that authentic Thai street food experience for a fraction of the price, without sacrificing any of the vibrant ingredients that make it special, like the pungent Thai basil and fiery chilies. So, ditch the takeout menu and dive into creating this unforgettable meal – you won’t regret it!
Storing and Reheating Tips
Properly storing and reheating your delicious Street Style Thai Drunken Noodles ensures you can enjoy every last bite. For optimal freshness, allow any leftovers to cool completely at room temperature before transferring them to an airtight container. Refrigerate promptly. Leftovers will stay delicious in the refrigerator for up to 2 to 3 days.
To reheat, gently stir-fry the noodles in a lightly oiled wok or skillet over medium heat for a few minutes until heated through. You can add a splash of water or broth if the noodles seem dry. Alternatively, you can microwave them, covered, on medium power in 30-second intervals, stirring in between, until hot. While freezing drunken noodles is possible, the texture of the rice noodles can become slightly softer upon thawing. If you choose to freeze, ensure they are in a well-sealed freezer-safe container and can be kept for up to 1 month. Thaw overnight in the refrigerator before reheating.
Final Thoughts
These Street Style Thai Drunken Noodles are a true testament to how simple ingredients can create something extraordinary. I truly encourage you to whip up this vibrant and flavorful dish at home for an unforgettable culinary adventure. Get ready to be amazed by the taste!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Street Style Thai Drunken Noodles
Ingredients
Equipment
Method
- If using dried wide rice noodles, submerge them in a bowl of hot (not boiling) water for about 15-20 minutes, or until they are pliable but still have a slight chew. Drain them thoroughly and set aside. If using fresh noodles, you can usually skip this step, but check the package instructions.8 ounces wide rice noodles (sen yai), fresh or dried
- In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), sugar, rice vinegar, and water or broth. Set this mixture aside. This will ensure the sauce is ready to go when you start stir-frying, preventing any burning.2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sugar, 1 tablespoon rice vinegar, 2 tablespoons water or chicken broth
- Heat 2 tablespoons of cooking oil (like vegetable or canola oil) in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Add your sliced chicken or tofu and stir-fry until it’s almost cooked through and lightly browned, about 3-4 minutes.4-6 cloves garlic, minced, 1-2 Thai bird’s eye chilies, thinly sliced, 10 ounces boneless, skinless chicken thighs or breasts, thinly sliced, 2 tablespoons cooking oil
- Toss in the sliced red bell pepper and yellow onion. Stir-fry for another 1-2 minutes until they begin to soften but still retain a nice crunch. Then, add the chopped baby bok choy and stir-fry for another minute until it wilts slightly.1/2 cup sliced red bell pepper, 1/2 cup sliced yellow onion, 1 cup baby bok choy, roughly chopped
- Add the drained rice noodles to the wok. Pour the prepared sauce mixture over everything. Using tongs or spatulas, toss and stir-fry vigorously to coat all the noodles and ingredients evenly with the sauce. Continue cooking for 2-3 minutes, allowing the noodles to absorb the sauce and become tender, until everything is heated through and the sauce has slightly thickened.8 ounces wide rice noodles (sen yai), fresh or dried
- Remove from heat immediately. Garnish generously with fresh basil leaves and chopped cilantro, if desired. Serve hot with lime wedges on the side for squeezing over the noodles.fresh basil leaves, fresh cilantro, chopped, lime wedges