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Style Thai Drunken Noodles in white bowl with colorful vegetables and chopsticks

Street Style Thai Drunken Noodles

Quick and flavorful Thai-inspired stir-fried noodles with vegetables and protein in a savory sweet sauce, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz flat rice noodles
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 cup bell peppers sliced
  • 1 cup broccoli florets
  • 1 cup carrots julienned
  • 8 oz boneless chicken or shrimp

Equipment

  • Large pot for boiling noodles
  • large skillet or wok
  • colander
  • Cutting board and knife

Method
 

  1. Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  3. Add minced garlic and sauté for about one minute until fragrant.
  4. Add the protein (chicken or shrimp) to the skillet and stir-fry until cooked through (3-5 minutes for chicken; 2-3 minutes for shrimp).
  5. Toss in bell peppers, broccoli, and carrots; stir-fry for another two minutes until slightly tender yet crisp.
  6. Add cooked noodles back into the skillet along with soy sauce and brown sugar. Toss everything together until well combined and heated through.

Notes

Use fresh ingredients for best flavor. Don't overcook noodles - al dente texture is key. Stir-fry at high heat for signature smoky flavor. Avoid overcrowding the pan. Store leftovers in airtight container up to 4 days; not recommended for freezing.
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