Street Style Thai Drunken Noodles

I still remember the first time I tried Thai drunken noodles at a bustling street market. The aroma of sizzling garlic, chilies, and fresh vegetables filled the air, drawing me closer. I couldn’t resist. The moment I took my first bite, the combination of sweet, savory, and slightly spicy flavors exploded in my mouth. It was a revelation—so simple, yet so unforgettable. Ever since then, I’ve been experimenting in my own kitchen to recreate that authentic street-style experience, and this recipe is the result.

You will love this recipe because it brings bold, restaurant-quality flavors to your home without complicated techniques. The noodles are perfectly chewy, the vegetables are fresh and vibrant, and the sauce is tangy, sweet, and packed with umami. Best of all, it’s quick to make, so you can enjoy a delicious Thai meal any day of the week.

This recipe is incredibly versatile. You can swap vegetables based on what’s in season or use your favorite protein, like chicken, shrimp, or even tofu, to make it vegetarian. The noodles can be served as a main dish or as a side to other Asian-inspired meals. It’s a dish that adapts beautifully to your pantry and taste preferences.

Affordability is another reason this recipe is a winner. The ingredients are easily accessible at most grocery stores or Asian markets, and you likely already have some staples, like garlic, soy sauce, and noodles, in your kitchen. It’s a flavorful meal that doesn’t break the budget.

Ingredients for Quick and Flavorful Street-Style Thai Drunken Noodles:

• 8 ounces wide rice noodles

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1-2 Thai chilies, finely chopped (adjust to taste)

• 1/2 cup bell peppers, sliced

• 1/2 cup carrots, julienned

• 1/2 cup broccoli florets

• 1/2 cup onions, sliced

• 1/2 cup chicken ham, sliced

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon tomato ketchup (optional for sweetness)

• 1 teaspoon sugar

• Fresh basil leaves, for garnish

• 1/4 teaspoon ground black pepper

This dish is a combination of speed, flavor, and freshness, perfect for busy weeknights or a fun weekend cooking project. The colors, textures, and aromas come together beautifully, promising a restaurant-style experience right in your own kitchen.

How to Prepare Quick and Flavorful Street-Style Thai Drunken Noodles

Preparing this recipe is straightforward, making it perfect for both beginners and experienced cooks. With fresh ingredients and simple techniques, you can recreate the bold, vibrant flavors of Thai street food in your own kitchen.

Step-by-Step Instructions:

1. Prepare the noodles: Begin by soaking 8 ounces of wide rice noodles in warm water for 20-25 minutes or until they are pliable but still slightly firm. Drain the noodles and set them aside. This step ensures they won’t become mushy during cooking.

2. Prepare the vegetables and protein: Slice 1/2 cup bell peppers, 1/2 cup carrots, 1/2 cup broccoli florets, and 1/2 cup onions. Slice 1/2 cup chicken ham into thin strips. Having all ingredients prepped beforehand allows for smooth and fast cooking.

3. Heat the pan: Place a large wok or skillet over medium-high heat and add 2 tablespoons of vegetable oil. Let the oil heat until it shimmers, ensuring it’s hot enough to sear the ingredients properly.

4. Sauté aromatics: Add 3 cloves of minced garlic and 1-2 finely chopped Thai chilies to the hot oil. Stir constantly for 30-45 seconds until fragrant. Using high heat helps release the full aroma of the garlic and chilies.

5. Cook the protein: Add the sliced chicken ham to the wok and stir-fry for 2-3 minutes until slightly browned. This step adds depth of flavor and a savory note to the dish.

6. Add the vegetables: Toss in the bell peppers, carrots, broccoli, and onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Make sure to keep them moving in the pan to maintain their texture and vibrant color.

7. Combine noodles and sauce: Add the drained rice noodles to the wok. Pour in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon tomato ketchup (optional), and 1 teaspoon sugar. Stir well to coat all ingredients evenly with the sauce.

8. Cook thoroughly: Continue stir-frying for 3-4 minutes, making sure the noodles are fully heated and the sauce has slightly thickened. Taste and adjust seasoning if needed, adding a pinch of black pepper for extra flavor.

9. Finish with basil: Remove the wok from heat and toss in fresh basil leaves. Stir gently to wilt the basil slightly, releasing its fragrant aroma.

10. Serve immediately: Plate the noodles while they are hot, ensuring the textures remain perfect. Garnish with additional basil if desired.

This recipe is quick and easy, taking roughly 25-30 minutes from start to finish. You can easily customize it by changing vegetables, using shrimp or tofu instead of chicken ham, or adjusting the chili level to suit your taste. Its vibrant flavors and satisfying textures make it popular with everyone, from casual weeknight dinners to entertaining friends.

Street Style Thai Drunken Noodles

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This Quick and Flavorful Street-Style Thai Drunken Noodles recipe brings authentic Thai flavors into your kitchen. It’s fast, easy, and adaptable, perfect for weeknight dinners or casual entertaining. The combination of fresh vegetables, chicken ham, and wide rice noodles tossed in a savory, slightly sweet sauce makes this dish irresistible.

• Author: Lura Skye
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 3 1x

Ingredients

Scale 1x2x3x

• 8 ounces wide rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1–2 Thai chilies, finely chopped (adjust to taste)
• 1/2 cup bell peppers, sliced
• 1/2 cup carrots, julienned
• 1/2 cup broccoli florets
• 1/2 cup onions, sliced
• 1/2 cup chicken ham, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon tomato ketchup (optional for sweetness)
• 1 teaspoon sugar
• Fresh basil leaves, for garnish
• 1/4 teaspoon ground black pepper

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Instructions

1. Soak the rice noodles in warm water for 20-25 minutes until pliable, then drain.
2. Slice all vegetables and chicken ham.
3. Heat 2 tablespoons of vegetable oil in a wok or skillet over medium-high heat.
4. Sauté garlic and Thai chilies for 30-45 seconds until fragrant.
5. Add chicken ham and stir-fry 2-3 minutes until slightly browned.
6. Add bell peppers, carrots, broccoli, and onions; stir-fry 3-4 minutes until tender-crisp.
7. Add the noodles and pour in soy sauce, oyster sauce, ketchup (if using), and sugar. Stir to combine.
8. Stir-fry 3-4 minutes until noodles are fully coated and heated through.
9. Remove from heat and toss in fresh basil leaves.
10. Serve immediately, garnished with extra basil if desired.

Notes

Adjust chilies to control spiciness.

Substitute protein with shrimp, tofu, or chicken for variety.

Use vegetarian oyster sauce for a plant-based version.

For extra flavor, add a splash of lime juice before serving.

FAQs

Q: Can I make this recipe vegetarian?
Yes! Simply replace the chicken ham with tofu or a plant-based protein, and use vegetarian oyster sauce or soy sauce instead. You can also add extra vegetables for more flavor and texture.

Q: What type of noodles should I use?
Wide rice noodles are traditional for Thai drunken noodles, but you can also use flat rice noodles or even linguine as a substitute if rice noodles are unavailable.

Q: How spicy is this dish?
The spiciness depends on the number of Thai chilies you use. Start with one chili and adjust according to your heat preference. Removing the seeds will make the dish milder.

Q: Can I prepare this ahead of time?
You can prep the vegetables, protein, and sauce ahead, but it’s best to cook the noodles just before serving. This ensures they remain tender and do not become sticky or mushy.

Q: How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the noodles if needed.

Q: Can I adjust the flavors?
Absolutely! You can add extra soy sauce for saltiness, more sugar or ketchup for sweetness, or a splash of lime juice for tang. The dish is highly adaptable to your taste preferences.