Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Noodles
Vegetables
Sauce
Proteins (optional)
Method
Preparation of Noodles
- 1
Cook the Noodles
Bring a large pot of water to a boil. Add the flat rice noodles and cook according to package instructions until al dente, usually about 6-8 minutes. Drain and rinse under cold water to prevent sticking.
Cooking the Vegetables
- 2
Sauté the Vegetables
In a large wok or frying pan, heat 2 tablespoons of cooking oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the sliced bell pepper, carrot, and broccoli florets. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
- 3
Add Green Onions and Basil
Stir in the chopped green onions and Thai basil leaves, cooking for an additional 2 minutes until the basil is wilted.
Sauce Preparation
- 4
Mix the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sriracha sauce, and brown sugar until the sugar is dissolved.
Combining Everything
- 5
Combine Noodles and Sauce
Add the drained noodles to the skillet with the sautéed vegetables. Pour the sauce over the noodles and toss everything together until well combined, ensuring the noodles are evenly coated in the sauce.
- 6
Add Proteins (if using)
If you are using chicken or shrimp, add them at this stage and stir-fry for an additional 3-5 minutes until the proteins are cooked through.
Serving
- 7
Plate the Dish
Serve the drunken noodles hot, garnished with additional Thai basil or green onions if desired.