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Drunken Noodles

These deliciously spicy Thai style noodles are the perfect fix for a quick, less than 30 minutes dinner packed with flavor!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Servings: 2

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