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Servings: 4
Calories: 250kcal
Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons sesame oil
- ½ cup red onions chopped
- 2 carrots thinly sliced
- 9 ounces shrimps chopped
- 3 garlic cloves minced
- ½ teaspoon fresh ginger minced
- 1 zucchini thinly sliced
- 1 green bell pepper thinly sliced
- 2 green onions chopped
- 1 roma tomatoes sliced
- 1 cup fresh basil leaves roughly chopped
For the sauce:
- 3 tablespoons oyster sauce
- ⅓ cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons water
- 1 teaspoon Thai red chili paste or sriracha
- Sesame seeds for garnish
Instructions
- Cook noodles according to package instructions.8 ounces wide rice noodles
- Mix the sauce ingredients in a small bowl and set aside.3 tablespoons oyster sauce, ⅓ cup low sodium soy sauce, 2 teaspoons fish sauce, 2 teaspoons brown sugar, 2 tablespoons water, 1 teaspoon Thai red chili paste or sriracha, Sesame seeds
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add onions and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add shrimps and season with pepper. Add garlic and ginger and cook for 10 seconds.2 tablespoons sesame oil, ½ cup red onions, 2 carrots, 9 ounces shrimps, 3 garlic cloves, ½ teaspoon fresh ginger
- Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.1 zucchini, 1 green bell pepper, 2 green onions, 1 roma tomatoes
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through.
- Remove from heat and stir in chopped basil.1 cup fresh basil leaves
- Serve immediately, garnished with remaining green onion and extra chili sauce and sesame seeds for garnish.
Notes
- Noodles: Make sure not to overcook your noodles in the initial boiling stage—they should be just soft enough to bend without breaking. They’ll cook a bit more when stir-fried.
- Basil: Thai holy basil is a key component of this dish with its unique anise-like flavor. You can usually find it at Asian grocery stores or a local Asian market, however, if you can't find it, regular basil can work in a pinch, but the flavor profile will change slightly.
- Sauce Adjustments: Taste as you go! Depending on your preference for sweetness or heat, adjust the sugar or chili paste amounts to get the balance just right.
- Protein: While shrimp is suggested, you can easily swap it out for thinly sliced chicken breast, beef, or even tofu. Just adjust cooking times accordingly.
- Vegetables: Feel free to throw in whatever vegetables you have in the fridge. Red bell pepper, bok choy, and bean sprouts are good options.
- Searing Heat: Keep your pan nice and hot to get a slight char on your ingredients, which adds an authentic touch to the dish.
- Fresh Herb Finish: Always add your herbs at the end of cooking to preserve their vibrant color and flavor.
- Vegetarian Option: Simply substitute the shrimp with tofu or just increase the variety of vegetables. Make sure to check that your sauces are vegetarian-friendly, and use vegan fish sauce.
How to Store Leftover Thai Drunken Noodles
- Cool and Airtight: Allow the noodles to cool to room temperature before you pack them away, and use an airtight container to store them.
- Refrigerate: For best taste and safety, pop them in the fridge and consume the leftover noodles within three days.
- Reheat: When you're ready to eat, gently reheat the noodles on the stove over medium heat or in the microwave, stirring occasionally. Add a splash of water or extra soy sauce to moisten them up if they seem dry.
Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 103mg | Sodium: 1512mg | Potassium: 653mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5811IU | Vitamin C: 42mg | Calcium: 103mg | Iron: 2mg
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