Drunken Noodle Recipe

Prepare noodles

If using dried rice noodles, soak them in warm water for 20–30 minutes until pliable but not mushy; drain well. If using fresh egg noodles, separate and briefly blanch in boiling water for 30–45 seconds, then drain and toss with a teaspoon of oil to prevent sticking.

Scramble eggs

Heat 1 tablespoon oil in a large wok or heavy skillet over medium-high heat. Lightly beat the eggs with a pinch of salt. Pour eggs into the hot wok, swirl to make a thin omelet, cook until just set (about 30–45 seconds), then transfer to a plate and slice into ribbons. Wipe the wok clean and return to high heat.

Add remaining 1 tablespoon oil to the hot wok. Add the white parts of the scallions, minced garlic, and sliced chiles. Stir-fry 20–30 seconds until fragrant but not browned.

Add the sliced onion and bell pepper and stir-fry 1–2 minutes until they begin to soften.

Add the chopped bok choy (or gai lan) and stir-fry 1–2 minutes until leaves begin to wilt but stems stay crisp. If using Chinese broccoli and stems are thick, add a splash (1–2 tbsp) of water and cover briefly 30–45 seconds to help cook stems—then uncover and let water evaporate.

Stir in the bean sprouts and green parts of the scallions and toss for 30 seconds. Remove vegetable mixture to the side of the wok to create space for the noodles.

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, fish sauce, Thai sweet soy sauce (or kecap manis), lime juice, sugar, and white pepper until sugar dissolves. Taste and adjust: should be savory, slightly sweet, with a touch of tang.

Add drained noodles to the center of the hot wok. Pour the sauce evenly over the noodles. Using tongs or spatulas, toss and stir-fry on high heat to coat noodles and heat through, 1–2 minutes. If noodles look dry or stuck, add 1–2 tablespoons hot water and continue to toss until glossy and saucy.

Return the sliced egg ribbons and vegetable mixture to the wok. Toss everything together vigorously for 1 minute so the ingredients fully combine and any excess moisture evaporates. Adjust seasoning: add a splash more fish sauce for saltiness, a pinch more sugar for balance, or more lime juice for brightness.

Turn off the heat and stir in the Thai basil leaves, folding them through the noodles so residual heat wilts them but keeps their fragrance.

Transfer to plates, garnish with extra basil, chili flakes or sliced chiles if desired, and serve immediately with lime wedges on the side.