Make a better than take out version of Thai drunken noodles made with authentic ingredients!
- 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)
- 1 small onion, chopped
- 1/2 red pepper, chopped
- 2 large handfuls of Thai basil leaves
- 1 green onion, sliced
- crushed peanuts and a lime wedge to top (optional)
- 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.
- Lastly, fold in the green onion and mix together, letting cook just slightly for 1 minute.
- Serve immediately.
This recipe is made vegetarian/vegan-friendly. If you want to use all traditional ingredients, you can use fish sauce in place of light soy sauce, and regular oyster sauce.
Add in an egg if you like! Crack an egg in the pan after adding in the veggies and mix to scramble before adding in the noodles.
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 to make this recipe to give the ingredients enough space to caramelize.
To make this recipe gluten-free use gluten-free soy sauce.
- Serving Size: 1/3 of recipe
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
Keywords: drunken noodles recipe, pad kee mao recipe