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Drunken Noodle Recipe

Name: Nohra Thai Kitchens Drunken Noodle Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 12 oz fresh wide rice noodles (pla rad nar / sen yai) or dried soaked; 2 tbs vegetable oil; 4 cloves garlic cloves, finely chopped; 2 to taste Thai bird's eye chiles, sliced (adjust to heat); 1 shallot, thinly sliced; 8 oz protein (chicken thigh, shrimp, or tofu), thinly sliced; 3 cups baby bok choy or Chinese broccoli (gai lan), chopped into bite-sized pieces; 2 tbs light soy sauce; 1 tbs dark soy sauce (for color); 1.5 tbs oyster sauce; 1 tbs fish sauce; 1 tbs tamarind paste (or 1.5 tbs rice vinegar + 1 tsp brown sugar); 1 tsp light brown sugar; 2 tbs water or chicken stock; 1 cup fresh Thai basil leaves, whole; 2 scallions, sliced on diagonal; 2 wedges fresh lime wedges; 2 tsp crushed roasted peanuts (optional)

Inspired by Nohra Thai Kitchen

Time30m

Serves3

A mix of delightful spices, stir-fried flat brown rice noodles, garlic, chili

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Ingredients

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Noodles & Main

12 oz fresh wide rice noodles (pla rad nar / sen yai) or dried soaked

2 tbs Tuscany sunflower oil

4 cloves garlic cloves, finely chopped

2 to taste Thai bird's eye chiles, sliced (adjust to heat)

1 shallot, thinly sliced

8 oz protein (chicken thigh, shrimp, or tofu), thinly sliced

3 cups baby bok choy or Chinese broccoli (gai lan), chopped into bite-sized pieces

Sauce

2 tbs light soy sauce

1 tbs dark soy sauce (for color)

1 1/2 tbs oyster sauce

1 tbs Fish sauce

1 tbs tamarind paste (or 1.5 tbs rice vinegar + 1 tsp brown sugar)

1 tsp light brown sugar

2 tbs water or chicken stock

Finishing & Garnish

1 cup fresh Thai basil leaves, whole

2 scallions, sliced on diagonal

2 wedges fresh lime wedges

2 tsp crushed roasted peanuts (optional)

Method

Noodles & Main

Prepare noodles

If using fresh wide rice noodles, separate gently with your hands. If using dried, soak according to package instructions until just pliable and drain well. Pat dry or toss with 1 tsp oil to prevent sticking.

Heat wok

Place a wok or large heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat.

Aromatics

Add the finely chopped garlic and sliced chiles to the hot oil. Stir-fry for about 20–30 seconds until fragrant but not browned.

Cook protein

Add the sliced protein and sliced shallot. Stir-fry 2–3 minutes until mostly cooked through (shrimp pink and curled, chicken cooked through, tofu warmed and slightly golden). Push ingredients to the sides of the wok.

Add vegetables

Add the chopped bok choy or gai lan and toss, stir-frying 1–2 minutes until leaves begin to wilt and stems are bright but still crisp.

Add noodles

Add the prepared rice noodles to the wok, using tongs or two spatulas to separate and position them in the center of the wok.

Sauce

Whisk together light soy sauce, dark soy sauce, oyster sauce, fish sauce, tamarind paste, brown sugar and 2 tbs water or stock in a small bowl until sugar dissolves.

Pour the sauce evenly over the noodles in the wok. Using tongs or spatulas, gently toss and stir-fry the noodles with the protein and vegetables, making sure sauce coats everything. Continue for 2–3 minutes so noodles absorb the sauce; press noodles lightly against the wok for a few seconds to get slight char and smoky 'wok hei' flavor.

Finishing & Garnish

Turn off the heat and immediately add the fresh Thai basil leaves and sliced scallions. Toss briefly so the residual heat wilts the basil but preserves its fragrance.

Taste and adjust seasoning: add more fish sauce for saltiness, a squeeze of lime for brightness, or a pinch more sugar or tamarind to balance. Transfer to plates, sprinkle crushed peanuts if using, and serve with lime wedges.