For the stir-fry:
• 200 grams (about 7 oz) wide rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced (optional)
• 1 small carrot, julienned (optional)
• 2–3 Thai chilies, sliced (adjust to taste)
• 200 grams (about 7 oz) protein of choice (chicken, beef, shrimp, tofu)
• A handful of Thai basil leaves (regular basil works if unavailable)
• Lime wedges for serving
Step 1: Prepare the Noodles
• Soak or Cook the Noodles:
• If using dried rice noodles, soak them in warm water for about 30 minutes until soft but not mushy.
• If using fresh noodles, quickly blanch them in hot water for 1–2 minutes.
• Drain and Set Aside: Rinse the noodles with cold water to prevent sticking and set them aside while preparing the rest of the dish.
Step 2: Make the Sauce
• Mix the Ingredients: In a small bowl, combine oyster sauce, soy sauce, fish sauce, sugar, rice vinegar, and chili paste. Stir well to dissolve the sugar.
• Taste and Adjust: Adjust the balance of salty, sweet, and spicy flavors according to your preference.
Step 3: Stir-Fry the Dish
• Heat the Oil: In a large pan or wok, heat vegetable oil over medium-high heat.
• Sauté Aromatics: Add minced garlic, onion, and Thai chilies. Stir-fry for about 30 seconds until fragrant.
• Cook the Protein: Add your choice of protein and stir-fry until cooked through (3–5 minutes, depending on the protein). Remove and set aside if needed.
• Cook the Vegetables: Add bell peppers and carrots (if using) to the pan. Stir-fry for 2–3 minutes, ensuring they retain some crunch.
• Add the Noodles: Toss in the prepared noodles, followed by the cooked protein.
• Pour the Sauce: Drizzle the sauce over the noodles and stir-fry for another 2–3 minutes, ensuring everything is evenly coated.
• Finish with Basil: Turn off the heat and toss in fresh Thai basil leaves. The residual heat will slightly wilt the basil, enhancing the aroma.
Step 4: Serve and Enjoy
• Plate the Dish: Transfer the drunken noodles to a plate.
• Garnish and Serve: Serve with lime wedges on the side for an extra citrusy kick. Enjoy your homemade drunken noodles hot and fresh!
Final Thoughts
Making drunken noodles at home is a fantastic way to enjoy a restaurant-quality dish while saving money. It’s versatile — you can swap proteins and veggies with what you have on hand. Plus, once you master the basics, you can tweak the spice levels and ingredients to suit your taste perfectly.
