Description
Bold, spicy, and packed with flavor, these Street Style Thai Drunken Noodles bring the heat and heart of Thai night markets right to your kitchen. Ready in under 30 minutes!
Ingredients
Scale
- 8 oz wide rice noodles, soaked until tender
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1 red bell pepper, julienned
- 1 green bell pepper, sliced
- 1 small zucchini, thinly sliced
- 3 green onions, chopped
- 1 cup Thai basil leaves, fresh
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp fish sauce
- 1 tsp brown sugar
- 1 tsp red chili flakes (or to taste)
- 2 tbsp vegetable oil
Instructions
- Heat a wok or large skillet over high heat until very hot.
- Mix light soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, and chili flakes in a small bowl. Set aside.
- Add oil to the wok, then stir-fry garlic until fragrant, about 30 seconds.
- Add chicken and cook until browned and fully cooked.
- Add bell peppers, zucchini, and green onions. Stir-fry for 3–4 minutes until crisp-tender.
- Add drained rice noodles and pour in the sauce. Toss everything to coat well and heat through.
- Stir in Thai basil just before removing from heat. Let it wilt slightly.
- Serve hot with extra chili flakes or lime wedges if desired.
Notes
- Prep all ingredients before cooking, as stir-frying goes quickly.
- For more heat, increase chili flakes or add sliced Thai chilies.
- Substitute chicken with shrimp, tofu, or beef if desired.
- Use day-old rice noodles for best texture if available.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
Keywords: Thai drunken noodles, Pad Kee Mao, spicy Thai noodles, street food noodles