Dinner

Thai Drunken Noodles: 5 Steps to Spicy Delight Recipe

Name: Thai Drunken Noodles: 5 Steps to Spicy Delight Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz flat rice noodles; 2 tbsp vegetable oil; 2 cloves garlic, minced; 1 cup bell peppers, sliced; 1 cup broccoli florets; 1 cup carrots, julienned; 1 cup baby corn, sliced; 2 eggs, beaten; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp sugar; 1 tsp chili paste; Fresh basil leaves for garnish

Byanna orden March 11, 2026March 11, 2026

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Introduction

Thai Drunken Noodles are a vibrant and spicy stir-fry that combines tender rice noodles with fresh vegetables and a flavorful sauce. This quick 30-minute recipe delivers a perfect balance of heat and savory taste, making it an exciting meal for any day of the week.

The image shows a white bowl filled with three layers of colorful food. The bottom layer has flat, light brown noodles that look soft and wide. On top of the noodles, there are bright orange and yellow strips of bell peppers mixed with green broccoli pieces that add a fresh texture and color contrast. The top layer has a small bunch of fresh green basil leaves in the center that adds a fresh touch. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz flat rice noodles
2 tbsp vegetable oil
2 cloves garlic, minced
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup carrots, julienned
1 cup baby corn, sliced
2 eggs, beaten
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1 tsp chili paste
Fresh basil leaves for garnish

Instructions

Step 1: Cook the rice noodles according to the package instructions, then drain and set aside.
Step 2: Heat the vegetable oil in a large pan over medium heat.
Step 3: Add the minced garlic to the pan and sauté for about 1 minute until fragrant.
Step 4: Add the bell peppers, broccoli, carrots, and baby corn to the pan, stirring frequently for 5 minutes until the vegetables are tender-crisp.
Step 5: Push the vegetables to one side of the pan and pour in the beaten eggs; scramble them until fully cooked.
Step 6: Add the cooked noodles to the pan with the vegetables and eggs.
Step 7: Pour in the soy sauce, oyster sauce, fish sauce, sugar, and chili paste, then toss everything together to combine well.
Step 8: Continue cooking for another 2 to 3 minutes, allowing the flavors to meld and the noodles to heat through.
Step 9: Remove from heat and garnish with fresh basil leaves before serving.

Tips & Variations

For extra protein, add cooked chicken, shrimp, or tofu along with the vegetables.
If you prefer less heat, reduce the chili paste or substitute with a mild chili sauce.
Use fresh flat rice noodles if available, for a softer texture.
Substitute oyster sauce with mushroom sauce to keep the dish vegetarian.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or microwave until warmed through, adding a splash of water or soy sauce to keep the noodles moist.