Drunken Noodles
A sensational, saucy stir-fry that balances chewy rice noodles with crisp vegetables and fragrant Thai basil for a comforting meal.
Ingredients
Noodles and Vegetables
- 8 oz wide rice noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced Keep moving in the pan to avoid burning.
- 1 medium bell pepper, sliced
- 1 cup broccoli florets Can be roasted for deeper flavor.
- 1 medium carrot, sliced
- 1 cup Thai basil leaves Tear rather than chop to preserve aroma.
Sauce
- 2 tablespoons soy sauce Use halal-certified when available.
- 1 tablespoon oyster sauce Substitute with mushroom stir-fry sauce for vegetarian.
- 1 tablespoon fish sauce Replace with extra soy sauce plus lime for umami.
- 1 teaspoon sugar Adjust to taste.
- ½ teaspoon crushed red pepper flakes Adjust for desired spice level.
- Lime wedges for serving
Instructions
Prep and Cook the Noodles
- Cook the rice noodles according to package instructions. Drain and set aside. Tip: Many wide rice noodles just need a quick soak in hot water for 5–8 minutes until pliable. Toss with a drizzle of oil to prevent sticking.
Stir-Fry the Aromatics and Vegetables
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant.
- Add sliced bell pepper, broccoli, and carrot. Stir-fry for about 2–3 minutes until slightly tender.
Combine Noodles and Sauce
- Add the cooked noodles along with soy sauce, oyster sauce, fish sauce, sugar, and crushed red pepper flakes. Toss to combine and heat through.
Finish with Fresh Basil
- Stir in Thai basil leaves until wilted. Serve hot with lime wedges.
Notes
Leftovers can be stored in an airtight container. Consume within 3–4 days. For best results, reheat gently.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 14gSaturated Fat: 2gSodium: 800mgFiber: 4gSugar: 6g
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