Thai Drunken Noodles (30 Minutes)

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Craving a mouthwatering Asian dish that’s quick, flavorful, and packed with umami goodness? Look no further than this delectable recipe for drunken noodles. This popular Thai-inspired stir-fry combines wide rice noodles, vibrant vegetables, and protein-rich tofu, all tossed in a tantalizing sauce that hits all the right flavor notes. The wide rice noodles soak up the sauce beautifully, while the tofu adds a satisfying and hearty element. Let’s get cooking!

Ingredients

Units Scale
  • 8 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 1 block (14 ounces) firm tofu, drained and cubed
  • 3 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 2 carrots, julienned
  • 3 green onions, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce (or vegetarian oyster sauce)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon chili flakes (adjust to taste)
  • Fresh cilantro leaves for garnish (optional)
  • Lime wedges for serving

Instructions

  1. Cook the wide rice noodles according to the package instructions until they are al dente. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until golden and crispy, about 5-6 minutes. Remove the tofu from the skillet and set it aside.
  3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the red bell pepper, snap peas, carrots, and chopped green onions. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.
  4. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, fish sauce, brown sugar, and chili flakes. Pour the sauce over the vegetables in the skillet and stir to coat evenly.
  5. Add the cooked rice noodles and crispy tofu to the skillet. Toss everything together gently until well combined and heated through.

Notes

While this recipe features tofu, you are welcome to swap in your favorite meat (shrimp, pork, beef, chicken) instead. Make sure to soak the rice noodles in hot water according to the package instructions. Overcooking the noodles can result in a mushy texture, so be mindful of the cooking time. Customize the vegetables to your liking. You can add bok choy, mushrooms, or bean sprouts for extra crunch and variety. Adjust the spiciness of the dish by increasing or decreasing the amount of chili flakes. Feel free to add some sriracha or hot sauce if you prefer a bolder kick. Serve the drunken noodles garnished with fresh cilantro leaves and lime wedges for a burst of freshness and tanginess. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/thai-drunken-noodles-30-minutes/