Street Style Thai Drunken Noodles

Craving those bold flavors from your favorite Thai takeout spot Street style Thai drunken noodles brings the bustling energy of a busy Bangkok street right to your table and comes together in under thirty minutes. The combination of chewy rice noodles crisp vegetables and a punchy sauce makes this dish incredibly satisfying. Perfect when you want dinner that feels both comforting and adventurous with minimal fuss or complicated prep.

The first time I whipped this up it disappeared so fast I had to make a second batch I love that it reminds me of travels in Thailand and yet fits our busy weeknights at home

Gather Your Ingredients

• Flat rice noodles: eight ounces These hold up well to stir frying and absorb the sauce beautifully Look for fresh or wide dried ones with no cracks
• Vegetable oil: two tablespoons Neutral oil is key to let the dish flavors shine Choose one with a high smoke point like canola or peanut oil if preferred
• Garlic: four cloves minced Essential for a punchy base Use fresh and finely chopped for best aroma
• Low sodium soy sauce: three tablespoons Adds depth without making the dish overly salty Opt for a natural brewed brand
• Brown sugar: one tablespoon Balances the saltiness and brings out the signature drunken noodle sauce flavor Slightly pack your measuring spoon for accuracy
• Bell peppers: one cup sliced Adds color and crunch Pick firm vibrant peppers any color variety tastes great
• Broccoli florets: one cup Lends a tender bite and soaks in the sauce Choose tightly closed deep green heads
• Carrots: one cup julienned Brightens up the noodles with sweet notes and more crunch Go for carrots with smooth skin for the best taste
• Boneless chicken or shrimp: eight ounces This gives the dish heartiness and protein Use fresh chicken or quality frozen shrimp thawed completely

How to Make It

Prepare the Noodles:

Soak the flat rice noodles in warm water for about twenty minutes or until pliable If using fresh noodles separate them gently to prevent sticking You want them soft but not mushy

Heat the Oil:

Pour vegetable oil into a large skillet or wok and set over medium high heat Wait until it just begins to shimmer before moving on This helps ingredients fry quickly rather than steam

Sauté the Garlic:

Add the minced garlic to the hot oil Stir constantly for about one minute until you can really smell the aroma Do not let it brown as this can turn the flavor bitter

Cook the Protein:

Slide in either chicken pieces or shrimp Spread them out so they sear rather than stew For chicken stir fry for three to five minutes until cooked through For shrimp two to three minutes is enough until just pink and opaque

Add the Vegetables:

Toss in the bell peppers broccoli and carrots Stir fry everything briskly for about two minutes You want the vegetables to start softening but still keep their crispness for texture

Combine Noodles and Sauce:

Add the soaked or cooked noodles into the pan Pour over the low sodium soy sauce and sprinkle with brown sugar Toss everything together using tongs or two utensils making sure the sauce evenly coats all the noodles and vegetables Stir fry for another minute or two until heated through

Serve Hot:

Scoop the drunken noodles onto plates or bowls Serve immediately while steaming hot for the best flavor and texture

Broccoli is my favorite in this mix It soaks up the sauce better than anything else and brings a deep green freshness that always stands out I still remember my kids picking out extra broccoli florets from the pan because they loved the way the flavor lingered on them

Flavor Boosters

Let any leftovers cool completely before storing to keep vegetables crisp Once cooled store in an airtight container and refrigerate up to three days If you want to reheat use a skillet over medium heat with a splash of water rather than the microwave for best texture You can freeze portions tightly wrapped for up to two months but note that noodles may soften upon thawing

Serving Suggestions

Serve right from the skillet for that authentic street food feel Try it with a side of crisp cucumber and a squeeze of lime to brighten the flavors For classic Thai heat serve chili flakes on the side so everyone can adjust their portion Add a few torn basil leaves for an herby finish

Creative Twists

Swap chicken or shrimp for firm tofu or seared mushrooms if you want a vegetarian version Add extra soy sauce for more punch or toss in a dash of fish sauce for extra umami If you are out of brown sugar try honey or coconut sugar but reduce the amount slightly and taste as you go Eggplant or snap peas also make fun veggie substitutes for variety

After making these noodles for my extended family during a reunion they quickly became a staple at all our get togethers Everyone loved grabbing seconds right from the wok We always joke that it is the first dish to go at potlucks and I hardly ever have leftovers These noodles have turned into our go to comfort food whenever we want something fast and flavor packed

Common Questions About This Recipe

→ What type of noodles works best for this dish?

Flat rice noodles absorb sauces well and provide the chewy texture typical of Thai street food favorites.

→ Can I substitute the protein?

Yes, you can use tofu for a vegetarian option, or swap chicken for shrimp depending on your preference.

→ How do I prevent the noodles from sticking?

Ensure noodles are cooked just until tender, rinsed under cold water, and tossed with a bit of oil before stir-frying.

→ What vegetables pair well with these noodles?

Bell peppers, broccoli, and carrots are classic, but you can also add snap peas, mushrooms, or baby corn.

→ How spicy is this dish?

Traditional drunken noodles are flavorful but not overly spicy. Add sliced chile or chili flakes for more heat if desired.