Street Style Thai Drunken Noodles
A vibrant dish brimming with flavors and fresh vegetables, perfect for quick weeknight dinners.
Ingredients
Noodles
- 8 oz flat rice noodles Cook according to package instructions.
Sauce and Oil
- 2 tbsp vegetable oil For sautéing.
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
Vegetables
- 4 cloves garlic, minced
- 1 cup bell peppers, sliced Can use any color.
- 1 cup broccoli florets
- 1 cup carrots, julienned
Protein
- 8 oz boneless chicken or shrimp Substitute with tofu for a vegetarian option.
Instructions
Preparation
- Start by bringing a large pot of water to a boil. Cook the flat rice noodles according to the package instructions until they’re al dente. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Add the minced garlic to the pan, stirring for about one minute until fragrant—don’t let it burn!
- Introduce your choice of protein (chicken or shrimp) and stir-fry until cooked through—3-5 minutes for chicken and 2-3 minutes for shrimp.
- Toss in the bell peppers, broccoli, and carrots, stir-frying for another 2 minutes until they’re vibrant and slightly tender.
- Add the cooked noodles back into the skillet, followed by the soy sauce and brown sugar. Toss everything together until well coated and heated through.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, toss in a skillet over medium heat with a splash of water or oil. For storage, cool completely before freezing.