Description
Make a better-than-takeout version of Thai Drunken Noodles right at home with a few simple ingredients!
Ingredients
Scale
Noodles
- 8 oz wide rice noodles (about 1/2 a standard package)
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1-inch cube of ginger, minced
- 1 Thai chili, finely chopped (or more if you like it really spicy)
- 3 green onions, chopped (can sub 1/2 regular onion)
- 1/2 red pepper, chopped
- 2 large handfuls of Thai basil leaves
- Crushed peanuts and a lime wedge to top (optional)
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp soy sauce (*use gluten-free soy sauce if needed)
- 2 tbsp vegetarian oyster sauce
- 1 tbsp coconut sugar (can sub agave or maple syrup)
- 1 tbsp water
Instructions
- Cook the rice noodles in a pot of hot water for 2-3 minutes until al dente. They should be a bit hard in the center, and not cooked fully through.
- Heat the vegetable oil in a large pan on medium-high heat. Add the garlic and chilli pepper and cook for 1 minute, then add the ginger, onion and pepper and let cook for another 2-3 minutes.
- Add the noodles to the pan tossing together and letting cook for 2 minutes, until the noodles start to brown on the bottom slightly.
- Reduce the heat to medium and add the sauce and Thai basil leaves mixing everything together.
- Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a pan on the stove. If the noodles clump together while reheating add a small splash of water.
Make sure to use Thai Basil (also known as holy basil) in this recipe! It’s not the same as regular basil and can be found at your local Asian grocery store.
Use a large pan or wok to make this recipe to give the ingredients enough space to caramelize.
To make this recipe gluten-free use gluten-free soy sauce.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
