These deliciously spicy Thai style noodles are the perfect fix for a quick, less than 30 minutes dinner packed with flavor!
Hello friends! Boy, have I got a spicy, flavor packed dish for you that’s ready in under 30 minutes! This has actually been one of my most requested recipes and I finally have it ready to share with all of you! I love all sorts of Asian food, especially Thai food, and one of my all time favorite dishes is drunken noodles! So of course, I had to try and recreate my own version, and let me tell you, it’s fantastic! It’s super easy to make and uses ingredients that you can find at your local Asian market or substitutes that would be available at a regular grocery store!
This recipe uses flat, wide rice noodles, better known as Pad See Ew noodles that are available at your local asian store or you can purchase the Nona Lim ones that I used at Whole Foods or online. These noodles are easy to work with and cook relatively quickly, so timing is everything in this recipe as you don’t want to overcook your noodles or have them start to break into a pile of mush! I find that cooking this dish in a wok works best but you can use any deep pan that you may have.
This dish also uses vegetarian oyster sauce, which is a mushroom based sauce, rather than traditional oyster sauce, which is non-vegetarian. This is also available at your local Asian grocery store or online. Some specialty grocery stores may also carry this! It helps bring out the umami flavor of this dish.
Here are a few notes about this dish:
- You can add other veggies to the noodles, however, I like to keep it simple to really let the noodles shine as they are the star of the dish. The bell peppers help add a hint of sweetness to cut through the spiciness of the dish
- The Thai basil can be replaced with regular basil if you are unable to find it, just note that the flavors may slightly differ
- This dish is meant to be very spicy, but you can adjust based on taste preferences
- I like to use peanut oil because it has a high smoking point and also adds a little flavor, but feel free to replace if needed
I hope you guys will give this dish a try as it is one of my favorites and husband approved! Happy eating, folks!
Drunken Noodles
Ingredients
For the Sauce
- 2 tbsp less sodium soy sauce
- 2 tbsp veg oyster sauce
- 1 tsp sugar
- 2 tsp Siracha
- 2 cloves garlic finely minced
- 6-8 thai basil leaves cut into strips
For the Noodles
- 1 11 oz pack Pad See Ew Noodles
- 1/2 red bell pepper sliced thinly
- 1/2 green bell pepper sliced thinly
- 2 tbsp peanut oil
- 2-3 cloves garlic finely minced
- 1-2 Thai chili or serrano pepper finely minced
- 8-10 Thai basil leaves torn
- 1 tsp Thai chili spice optional
Instructions
- Stir all ingredients for the sauce together until well combined and set aside
- Heat a wok over medium heat high heat and add peanut oil. Once it starts smoking after about a minute or two, add the minced garlic and cook until slightly browned
- Then add in the Thai chili/serrano pepper and cook for 1-2 minutes followed by the bell peppers
- Sauté for 3-4 minutes until the veggies have softened a little and add in the pad see ew noodles
- Toss the noodles for 1-2 minutes with the veggies and then add in the sauce and torn basil leaves
- Combine and stir fry for 3-5 minutes until sauce is fully incorporated with the noodles and serve hot!
Notes
- I used the Nona Lim Pad See Ew Noodles
- I used vegetarian oyster sauce for this dish, but if you are non-veg, you can use regular oyster sauce
- You can also add other veggies to this dish if you want something heartier
- Thai basil can be replaced with regular basil, but the taste may slightly differ
- Peanut oil can be replaced with sesame oil or regular vegetable oil if you don’t have either
- Feel free to adjust spice based on preferences
