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Easy Thai Drunken Noodles

This one-pan dish is quick to prepare and bursting with vibrant flavors from fresh veggies, garlic, and a tantalizing sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Sauces
  • 8 oz flat rice noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon chili paste
Vegetables and Eggs
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 each bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup bean sprouts
  • 2 each eggs
Garnish
  • to taste Fresh basil leaves for garnish

Method
 

Preparation
  1. Cook the rice noodles according to package instructions and set aside.
  2. In a large pan or wok, heat vegetable oil over medium heat.
  3. Add garlic and sauté until fragrant.
  4. Add bell pepper and broccoli, and stir-fry for about 3–4 minutes.
  5. Push the vegetables to one side of the pan and scramble the eggs on the other side.
  6. Once the eggs are cooked, mix them with the vegetables.
Cooking
  1. Add the cooked noodles to the pan along with soy sauce, oyster sauce, fish sauce, and chili paste.
  2. Toss everything together until well combined and heated through.
  3. Stir in bean sprouts and basil, cooking for another minute.

Notes

For the best texture, cook the noodles al dente. You can also experiment with proteins such as chicken, shrimp, or tofu.