Vegetable Thai Drunken Noodle Recipe
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Ingredients
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Noodles
Vegetables
Sauce
Aromatics
Protein (optional)
Method
Preparation
- 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 5-7 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
- 2
Prepare the Vegetables
While the noodles are cooking, prepare all the vegetables by slicing, julienning, and chopping as indicated in the ingredients.
- 3
Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, sriracha sauce, brown sugar, and lime juice until well combined. Set aside.
- 4
Prepare the Protein (if using)
If using chicken or tofu, cut into bite-sized pieces and set aside.
Cooking
- 5
Stir-fry the Aromatics and Protein
In a large wok or frying pan, heat a tablespoon of oil over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant. If using, add the chicken and stir-fry until cooked through, about 5-7 minutes. If using tofu, add it now and cook until golden on all sides.
- 6
- 7
Combine Noodles and Sauce
Add the cooked noodles to the wok along with the prepared sauce. Toss everything together until the noodles are coated with the sauce and heated through, about 2-3 minutes.
- 8
Finish with Aromatics
Stir in fresh basil leaves and chili flakes. Toss to combine and remove from heat.
Serving
- 9
Serve Hot
Plate the Vegetable Thai Drunken Noodle and garnish with additional basil leaves and green onions if desired. Serve immediately.