This Drunken Noodles dish is a very popular in Thailand as well as the United States. When I went to Thailand in the summer of 2013, I loved eating these noodles for lunch on the beach of the Phi Phi Islands with a nice cold beer. I was living the life!
I have seen people use baby corn and Thai basil in the drunken noodles. Thai basil is not the same thing as regular basil. Thai basil has a sweet, anise quality flavor. There are a ton of variations to the drunken noodles but this one was my favorite. I used broccoli and a red bell pepper. You will need oyster sauce and fish sauce, which are usually sold in the ethnic section of your grocery store. You can also buy the wide dried rice noodles in that section as well.
- 1 16 oz package of Wide Dried Rice Noodles
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced
- 1 head of broccoli florets, cut small
- 2 Thai chilies, deseeded and minced
- ½ onion, sliced
- 1 tablespoon fish sauce
- 2 green onions, diced
- 6 tablespoons oyster sauce
- 6 tablespoons light soy sauce
- 1 tablespoon light brown sugar
- 2 tablespoons water
- Prepare the noodles according to package instructions.
- Mix the oyster sauce, soy sauce, brown sugar, and water in a bowl and combine. This is your sauce!
- Heat oil on medium high heat in a large skillet or wok.
- Add the onions, garlic, ginger and chilies. Cook for about 3 minutes. Reduce heat to medium and add the fish sauce, bell pepper and the broccoli. Cook and stir until the broccoli florets and bell peppers are soft and cooked through.
- Add the cooked noodles, green onion, and the sauce and cook until the sauce reduces and coats the noodles.
- Make sure to time the noodles to be ready at the same time as the stir fry.