Name: Street Style Thai Drunken Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz flat rice noodles; 2 tbsp vegetable oil; 4 cloves garlic, minced; 3 tbsp low-sodium soy sauce; 1 tbsp brown sugar; 1 cup bell peppers, sliced; 1 cup broccoli florets; 1 cup carrots, julienned; 8 oz boneless chicken or shrimp

Jump to Recipe

Craving something that’s bold, savory, spicy, and brimming with irresistible aromas? Look no further than these Street Style Thai Drunken Noodles, a vibrant stir-fried noodle dish that’s beloved on bustling Bangkok corners and now, ready to rock your kitchen. With slippery rice noodles, tender-cut protein, a bounty of vivid veggies, and that unmistakable garlicky kick, every bite packs a punch. These noodles are fast, satisfying, and perfect for those nights when you want restaurant-worthy Thai flavors in the comfort of your own home.

Street Style Thai Drunken Noodles Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Street Style Thai Drunken Noodles lies in its fresh, fuss-free ingredients. Each one adds its own dimension, turning an ordinary stir-fry into a dish that’s full of color, texture, and depth. Here’s what you’ll need—and why you need it!

Flat Rice Noodles (8 oz): These wide noodles soak up all the saucy goodness, giving you satisfying, chewy bites every time.
Vegetable Oil (2 tbsp): Keeps the ingredients sliding around the wok, and its neutral flavor lets the other elements shine.
Garlic, Minced (4 cloves): A must for robust, authentic aromatics—a little goes a long way in building that signature Thai flavor.
Low-Sodium Soy Sauce (3 tbsp): Adds savory, umami depth without overwhelming saltiness.
Brown Sugar (1 tbsp): A touch of sweetness balances out the heat and salt, rounding out the sauce beautifully.
Bell Peppers, Sliced (1 cup): For crunch, color, and a subtle sweetness that brightens each forkful.
Broccoli Florets (1 cup): Brings in a crisp-tender texture and soaks up the flavorful sauce.
Carrots, Julienned (1 cup): Their sweetness and snap add another layer of taste and vibrant orange hue.
Boneless Chicken or Shrimp (8 oz): Your choice—either brings protein, juiciness, and a golden sear to the party.

How to Make Street Style Thai Drunken Noodles

Step 1: Cook the Rice Noodles

Start with a big pot of boiling water and cook your flat rice noodles according to the instructions on the package. You want them just al dente—soft enough to mix easily, but not mushy, since they’ll finish cooking later in the wok. Drain them and set aside. If you’re worried about sticking, give them a quick rinse with cold water.

Step 2: Heat Up Your Skillet or Wok

Place a large skillet or wok over medium-high heat and pour in the vegetable oil. Once the oil is shimmering (but not smoking), you’re ready to swiftly build flavor and texture for these unforgettable Street Style Thai Drunken Noodles.

Step 3: Sauté the Garlic

Toss in the minced garlic and stir it around for about a minute. The kitchen will instantly fill with its tempting aroma—a classic sign you’re on the right culinary path. This step infuses the oil and forms the flavor foundation for the whole dish.

Step 4: Add Your Protein

Time for your protein of choice: drop in chicken or shrimp. Stir-fry until fully cooked—chicken should take about three to five minutes, while shrimp will only need two to three. You’re aiming for a juicy interior with a bit of caramelization on the outside.

Step 5: Add the Vegetables

In go the bell peppers, broccoli, and carrots. Give everything a quick toss and stir-fry for two minutes. The goal is to retain that just-right crunch—the veggies should be bright and a little tender but still bursting with color and life.

Step 6: Combine Noodles and Sauce

Now, add your cooked noodles back into the pan, along with low-sodium soy sauce and brown sugar. Toss thoroughly so every ribbon of noodle gets coated in the glossy, savory sauce. Cook together for another minute or two, allowing the flavors to meld and the noodles to absorb those tasty juices.

How to Serve Street Style Thai Drunken Noodles

Garnishes

Bring your Street Style Thai Drunken Noodles to life with classic garnishes—think a handful of chopped fresh basil or cilantro, a wedge of lime, and maybe some thinly sliced red chili. A sprinkle of sesame seeds or a few crunchy peanuts can also add extra flair and texture.

Side Dishes

Pair these noodles with light and refreshing sides for a complete Thai-inspired feast. A crisp cucumber salad or some quick pickled veggies balance out the heat and richness, while simple steamed edamame or a soothing coconut soup adds variety and color to your table.

Creative Ways to Present

For a memorable meal, serve the noodles in shallow bowls or on banana leaves for a rustic, street-food effect. You can also twirl a small portion into lettuce cups for party-friendly bites, or heap everything onto a communal platter, letting everyone dig in family-style for an authentic Thai street food experience.

Make Ahead and Storage

Storing Leftovers

Let any leftover Street Style Thai Drunken Noodles cool to room temperature before transferring to an airtight container. Store them in the refrigerator for up to three days—just note that the noodles may continue to absorb sauce, resulting in a more concentrated flavor come day two or three!

Freezing

While fresh is always best, you can freeze leftovers in a sealed container for up to one month. To prevent the noodles from sticking together, freeze them in portions. The texture may soften upon thawing, but the rich flavors remain delicious.

Reheating

For best results, reheat Street Style Thai Drunken Noodles in a hot skillet or wok over medium heat with a splash of water or extra soy sauce to loosen things up. Alternatively, microwave in short bursts, stirring in between, until warmed through.

FAQs

Can I make Street Style Thai Drunken Noodles vegetarian?

Absolutely! Simply swap the chicken or shrimp for extra firm tofu or your favorite plant-based protein. You can also pile on more veggies for a hearty, all-vegetable version.

What if I can’t find flat rice noodles?

If you don’t have access to traditional flat rice noodles, substitute with wide fettuccine or linguine. While the texture may differ slightly, they’ll still soak up all that delicious sauce and maintain the spirit of street-style noodles.

How spicy are these noodles supposed to be?

Traditional Street Style Thai Drunken Noodles can bring some serious heat! Adjust the level according to your preference by adding fresh Thai chilies, chili garlic sauce, or crushed red pepper flakes when you cook the garlic.

Can I use other vegetables in this recipe?

Definitely. This dish is super adaptable. Try snow peas, baby corn, mushrooms, or whatever crisp veggies you love most—just be sure to add them in order of how quickly they cook to keep that perfect crunch.

What makes these noodles “drunken”?

Funny enough, there’s no alcohol in the dish! The name comes from the noodles’ legendary ability to satisfy late-night hunger after a night out, or their fiery flavors that need to be chased with a cold drink.

Final Thoughts

Once you try homemade Street Style Thai Drunken Noodles, there’s no going back. Every panful is bursting with punchy flavors and vibrant colors, guaranteed to liven up your weeknight dinner routine. Gather your ingredients, fire up your wok, and watch these irresistible noodles disappear—sharing optional, but highly recommended!

Street Style Thai Drunken Noodles Recipe

★★★★★

4.7 from 29 reviews

Author: anna
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy the bold flavors of this street-style Thai Drunken Noodles dish that combines tender rice noodles with colorful vegetables and your choice of protein, all tossed in a savory sauce.

Ingredients

Scale

Rice Noodles:

8 oz flat rice noodles

Stir-Fry:

2 tbsp vegetable oil
4 cloves garlic, minced
3 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup carrots, julienned
8 oz boneless chicken or shrimp

Instructions

Prepare Noodles: Boil water and cook rice noodles until al dente. Drain and set aside.
Sauté Aromatics: Heat oil in a skillet, sauté garlic until fragrant.
Cook Protein: Stir-fry chicken or shrimp until cooked through.
Add Vegetables: Stir in bell peppers, broccoli, and carrots; cook until tender-crisp.
Combine: Add noodles, soy sauce, and brown sugar; toss until heated through.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Frying
Cuisine: Thai