Description
A flavorful and spicy Thai noodle dish made with fresh basil and a variety of vegetables.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 eggs, lightly beaten
- 1 cup fresh basil leaves
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon sugar
Instructions
- Soak the rice noodles in warm water for about 30 minutes until softened, then drain.
- In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and sauté until fragrant.
- Add the sliced bell pepper, broccoli, and snap peas, and stir-fry for about 3-4 minutes.
- Push the vegetables to one side of the pan and pour the beaten eggs into the other side, scrambling until cooked.
- Add the soaked noodles to the pan along with the soy sauce, oyster sauce, fish sauce, chili paste, and sugar. Toss everything together until well combined.
- Stir in the fresh basil leaves and cook for an additional minute until wilted.
- Serve hot and enjoy your Thai Drunken Noodles!
Notes
- Adjust the level of chili paste according to your spice preference.
- Feel free to add your choice of protein such as chicken, shrimp, or tofu.
- For a vegetarian version, omit the fish sauce and use a plant-based oyster sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg
Keywords: Thai Drunken Noodles, Pad Kee Mao, Thai Noodles, Spicy Noodles, Basil Noodles