Drunken Noodles with Fresh Veggies and Basil
Drunken Noodles with Fresh Veggies and Basil is a vibrant and flavorful Thai-inspired stir-fry that combines chewy wide rice noodles, fresh crunchy vegetables, aromatic Thai basil, and bold savory-spicy sauces. Ready in under 30 minutes, this quick and customizable dish balances heat, sweetness, and umami, making it perfect for a wholesome, satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Noodles and Vegetables
- Wide rice noodles – 8 ounces
- Mixed fresh vegetables (bell peppers, snap peas, carrots, or your choice) – 2 cups chopped
- Fresh Thai basil leaves – 1 cup
Sauces and Seasonings
- Soy sauce – 2 tablespoons
- Oyster sauce – 2 tablespoons (or mushroom sauce for vegan)
- Sugar – 1 teaspoon
- Fresh garlic – 3 cloves, minced
- Fresh chili – 1-2, sliced (adjust to taste)
Protein (Optional)
- Tofu, chicken, or shrimp – 1 cup diced
Others
- Neutral oil (vegetable or canola) – 2 tablespoons
Instructions
- Prepare the Noodles: Soak or boil the wide rice noodles according to package instructions until just tender. Drain and set aside to prevent sticking.
- Stir-Fry Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced fresh chili, cooking until fragrant but not burnt.
- Cook the Vegetables: Add chopped fresh veggies to the pan and stir-fry quickly to keep them crisp and colorful.
- Add Protein (Optional): If using protein such as tofu, chicken, or shrimp, add now and cook through until browned and tender.
- Combine Noodles and Sauce: Add the cooked noodles to the pan and pour over the combined soy sauce, oyster sauce, and sugar. Toss everything together to coat noodles evenly with sauce.
- Toss in Fresh Basil: Add fresh Thai basil leaves and stir just until wilted, releasing aroma and flavor for a mouthwatering finish.
Notes
- Use high heat to quickly stir-fry and maintain vegetable crunch.
- Add fresh basil last to preserve its vibrant aroma and flavor.
- Soak noodles just until pliable to avoid mushiness.
- Adjust chili amount to suit your preferred spice level.
- Wide rice noodles are recommended for best texture and sauce absorption.
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Drunken noodles, Pad Kee Mao, Thai noodles, stir-fry, Thai basil, rice noodles, spicy noodles, quick dinner, vegetarian, vegan option
