Street Style Thai Drunken Noodles Recipe
A vibrant and flavorful street-style Thai Drunken Noodles recipe featuring flat rice noodles stir-fried with garlic, bell peppers, broccoli, carrots, and your choice of chicken or shrimp, tossed in a savory-sweet soy sauce and brown sugar glaze for a perfect balance of taste and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: Halal
Ingredients
Scale
Main 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
Instructions
- Prepare the noodles: Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain the noodles thoroughly and set aside to prevent sogginess.
- Heat the oil and garlic: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add minced garlic and sauté for about one minute until fragrant, ensuring it does not burn.
- Cook the protein: Add your choice of boneless chicken or shrimp into the skillet. Stir-fry chicken for 3-5 minutes or until completely cooked through, or shrimp for 2-3 minutes until pink and opaque.
- Stir-fry vegetables: Toss in bell peppers, broccoli florets, and julienned carrots. Stir-fry for about two minutes until they become slightly tender but still retain a crisp texture.
- Combine noodles and sauce: Add the cooked noodles back into the skillet along with low-sodium soy sauce and brown sugar. Toss everything together thoroughly, heating through until the noodles absorb the flavors and the dish is evenly coated.
Notes
- Use low-sodium soy sauce to control the sodium content in this dish.
- Adjust the amount of brown sugar if you prefer a sweeter or less sweet flavor.
- For a spicier version, add crushed red pepper flakes or fresh chili slices during the garlic sauté step.
- Make sure to not overcook the vegetables; they should remain slightly crisp.
- Substitute protein with tofu or tempeh to make a vegetarian version.
Nutrition
- Serving Size: 1 serving (approximately 1/2 recipe)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Thai Drunken Noodles, Pad Kee Mao, stir fry noodles, Thai street food, chicken noodles, shrimp noodles, vegetable stir fry
