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Street Style Thai Drunken Noodles Recipe

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4.6 from 89 reviews

This Street Style Thai Drunken Noodles recipe is a vibrant and flavorful stir-fry featuring flat rice noodles tossed in a savory-sweet sauce with tender chicken or shrimp and colorful vegetables like bell peppers, broccoli, and carrots. Bursting with garlic and a perfectly balanced blend of soy sauce and brown sugar, this dish brings authentic Thai street food taste to your kitchen in a quick, stovetop-cooked meal.

Ingredients

Scale

Protein

  • 8 oz boneless chicken breast or shrimp, peeled and deveined

Vegetables

  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, julienned

Noodles & Sauce

  • 8 oz flat rice noodles
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp brown sugar

Other

  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced

Instructions

  1. Prepare the noodles: Soak the flat rice noodles in warm water for about 20 minutes or until they are soft but still firm to the bite. Drain and set aside.
  2. Heat the oil and garlic: In a large skillet or wok over medium-high heat, heat 2 tablespoons of vegetable oil. Add the minced garlic and sauté until fragrant, about 30 seconds, taking care not to burn it.
  3. Cook the protein: Add the chicken pieces or shrimp to the skillet and stir-fry until cooked through, about 4-5 minutes for chicken and 2-3 minutes for shrimp, until opaque and slightly browned.
  4. Add the vegetables: Toss in the sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry with the protein for about 3-4 minutes until the vegetables are tender-crisp.
  5. Combine sauce ingredients: In a small bowl, mix the low-sodium soy sauce and brown sugar until sugar dissolves, creating a balanced savory-sweet sauce.
  6. Add noodles and sauce: Add the drained rice noodles to the skillet. Pour the soy sauce mixture over everything and toss gently but thoroughly to combine, ensuring the noodles are evenly coated and heated through, about 2 minutes.
  7. Final stir-fry: Stir continuously for another minute to allow flavors to meld and the sauce to slightly thicken, then remove from heat.
  8. Serve: Plate the drunken noodles hot, optionally garnishing with fresh herbs like Thai basil or chopped scallions, and enjoy your authentic Thai street-style meal!

Notes

  • For a vegetarian version, substitute chicken/shrimp with tofu or extra vegetables.
  • Adjust the spice level by adding fresh chili or chili flakes to the garlic oil step.
  • Use fresh flat rice noodles if available for best texture.
  • Low-sodium soy sauce helps control saltiness, but regular soy sauce can be used if unavailable.
  • If noodles stick together, rinse with warm water before cooking to separate strands.

Find it online: https://amandafood.com/street-style-thai-drunken-noodles-recipe/