Drunken Noodles Recipe

Cook the Noodles

Bring a large pot of water to a boil. Add the wide rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Vegetables

While the noodles are cooking, slice the bell pepper, julienne the carrot, and chop the green onions. Mince the garlic and set all vegetables aside.

Make the Sauce

In a small bowl, mix together soy sauce, oyster sauce, chili paste, and brown sugar until well combined.

Stir-fry the Vegetables

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Then, add the bell peppers and carrots, stir-frying for about 2-3 minutes until they begin to soften.

Add Noodles and Sauce

Add the cooked noodles to the skillet along with the sauce mixture. Toss everything together to coat the noodles and vegetables evenly, cooking for another 2-3 minutes.

Scramble the Eggs

In a separate small pan, heat a teaspoon of oil over medium heat. Crack the eggs into the pan and scramble them until fully cooked. Add the scrambled eggs to the noodle mixture and toss gently.

Finish with Thai Basil

Add the Thai basil leaves to the skillet and toss everything together for another minute until the basil wilts slightly.

Plate and Garnish

Serve the drunken noodles hot, garnished with lime wedges on the side for an added burst of flavor.