Name: Street Style Thai Drunken Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz flat rice noodles; 8 oz boneless chicken or shrimp; 1 cup bell peppers, sliced; 1 cup broccoli florets; 1 cup carrots, julienned; 4 cloves garlic, minced; 3 tbsp low-sodium soy sauce; 1 tbsp brown sugar; 2 tbsp vegetable oil

Introduction

Experience the vibrant flavors of Thailand with this Street Style Thai Drunken Noodles recipe. Featuring tender rice noodles, fresh vegetables, and your choice of chicken or shrimp, this dish is a delicious and satisfying weeknight meal.

The image shows a bowl filled with wide, flat pasta ribbons in a light orange color, mixed with chunks of browned meat and sliced green vegetables. The pasta has a slightly shiny, smooth texture and rests on the bottom layer. On top of the pasta, there are scattered small green pieces, adding freshness and color contrast. The bowl is white and placed on a white marbled surface. A pair of orange chopsticks lies beside the bowl, and a woman's hand is holding one chopstick gently, reaching toward the bowl. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside.
Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Step 3: Add minced garlic and sauté for about one minute until fragrant.
Step 4: Introduce the protein (chicken or shrimp) into the skillet and stir-fry until cooked through—about 3-5 minutes for chicken or 2-3 minutes for shrimp.
Step 5: Toss in bell peppers, broccoli, and carrots; stir-fry for another two minutes until slightly tender yet crisp.
Step 6: Add cooked noodles back into the skillet along with soy sauce and brown sugar. Toss everything together until well combined and heated through.

Tips & Variations

For extra heat, add sliced Thai chilies or a dash of chili flakes.
Substitute vegetables based on availability, such as snap peas or baby corn.
Use tamari or coconut aminos as a gluten-free alternative to soy sauce.
Marinate chicken or shrimp briefly in a little soy sauce and lime juice for added flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if noodles seem dry.

How to Serve

The image shows three white bowls filled with pasta on a white marbled surface. The pasta has wide, flat noodles with a light brown sauce and is mixed with slices of green basil leaves and red chili pieces, giving a fresh and colorful look. One bowl is centered with a woman's hand holding chopsticks, lifting some noodles. The bowls' inner edges have a black and white patterned rim. Fresh green herbs are scattered around the bowls, enhancing the natural feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, simply omit the chicken or shrimp and add extra vegetables or tofu for protein.

Are flat rice noodles gluten-free?

Yes, flat rice noodles are typically gluten-free, but always check the packaging to be sure.

Street Style Thai Drunken Noodles Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

Experience the vibrant flavors of Thai street food with these classic Drunken Noodles. This recipe combines tender flat rice noodles with fresh vegetables, garlic, and your choice of chicken or shrimp, all stir-fried in a savory-sweet soy-based sauce for a deliciously quick and satisfying meal.

Author: Bella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Thai

Ingredients

Scale

Noodles and Protein

8 oz flat rice noodles
8 oz boneless chicken or shrimp

Vegetables

1 cup bell peppers, sliced
1 cup broccoli florets
1 cup carrots, julienned
4 cloves garlic, minced

Sauce and Oil

3 tbsp low-sodium soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil

Instructions

Cook Noodles: Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside to be added later.
Heat Oil: Place a large skillet or wok over medium-high heat and add vegetable oil. Heat until the oil is shimmering and hot enough for stir-frying.
Sauté Garlic: Add minced garlic to the hot oil and sauté for about one minute until fragrant, being careful not to burn it.
Cook Protein: Add your choice of boneless chicken or shrimp to the skillet. Stir-fry chicken for 3 to 5 minutes or shrimp for 2 to 3 minutes until fully cooked through and lightly browned.
Cook Vegetables: Add sliced bell peppers, broccoli florets, and julienned carrots to the skillet. Stir-fry for about two minutes, allowing the vegetables to become slightly tender but still crisp.
Combine Ingredients: Return the drained rice noodles to the skillet. Pour in low-sodium soy sauce and sprinkle brown sugar over everything. Toss thoroughly to mix all ingredients and heat evenly until everything is hot and well combined. Serve immediately.

Notes

For extra spice, add chili flakes or fresh Thai chilies while stir-frying the vegetables.
Use fresh flat rice noodles for the best texture; dried noodles should be soaked or boiled as per package instructions.
The recipe is easily customizable with tofu for a vegetarian variation.
Be careful not to overcook vegetables; they should remain crisp to preserve their nutrients and texture.
Low-sodium soy sauce helps control the saltiness but adjust according to preference.

Keywords: Thai drunken noodles, stir-fry, rice noodles, chicken, shrimp, quick Thai recipe, street food, easy dinner