Street Style Thai Drunken Noodles
A vibrant dish of chewy flat rice noodles stir-fried with fresh vegetables and protein, all wrapped in a sweet-and-salty sauce.
Ingredients
Noodles and Protein
- 8 oz flat rice noodles Choose a good quality brand for best texture.
- 8 oz boneless chicken or shrimp Pound chicken thin or use deveined and peeled shrimp.
Vegetables
- 1 cup bell peppers, sliced Use a colorful assortment—red, yellow, and green.
- 1 cup broccoli florets Fresh or frozen; thaw if using frozen.
- 1 cup carrots, julienned Fresh carrots provide nice crunch.
Sauce and Seasoning
- 2 tbsp vegetable oil Choose high-heat oils like canola or grapeseed.
- 4 cloves garlic, minced Fresh garlic elevates the dish.
- 3 tbsp low-sodium soy sauce A quality soy sauce adds depth.
- 1 tbsp brown sugar Balances out the soy sauce flavor.
Instructions
Cooking Noodles
- Boil water in a large pot. Cook flat rice noodles according to package instructions until al dente (about 5-7 minutes). Drain and set aside.
Stir-Fry
- In a large skillet or wok, heat vegetable oil over medium-high heat until it shimmers.
- Add minced garlic and sauté for about one minute until fragrant.
- Add the choice of boneless chicken or shrimp. Stir-fry chicken for 3-5 minutes or shrimp for 2-3 minutes until cooked through.
- Toss in bell peppers, broccoli, and carrots and stir-fry for another two minutes until slightly tender.
- Add cooked noodles, soy sauce, and brown sugar. Toss everything together until well combined and heated through.
- Taste and adjust seasoning if necessary by adding more soy sauce or sugar.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.