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Thai cuisine is celebrated around the world for its vibrant flavors, intricate aromas, and delightful textures. Each dish tells a story through its

Thai Drunken Noodles

Discover the vibrant flavors of Thai cuisine with this delicious Drunken Noodles recipe! Learn how to master sautéing garlic and ginger for maximum flavor, add colorful vegetables, and combine ingredients for the perfect dish. Optional scrambled eggs provide extra richness. Garnish with fresh basil and lime for a delightful finish. Ready to bring a taste of Thailand to your table? Try this recipe and enjoy! #ThaiCuisine #DrunkenNoodles #CookingAtHome #Foodie #YummyRecipes
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 cup bell peppers (red and yellow), sliced

1 cup fresh Thai basil leaves

1 cup bean sprouts

1 red chili, sliced (adjust for spice)

2 eggs (optional)

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

1 tablespoon fish sauce

1 teaspoon sugar

Lime wedges, for serving

Instructions
 

Prepare the Rice Noodles: Cook the wide rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Make the Sauce: In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar. Stir until the sugar is dissolved. Set aside.

      Sauté Aromatics: Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.

        Add Vegetables: Toss in sliced bell peppers and sauté for 2-3 minutes until they start to soften.

          Scramble Eggs (Optional): Push the vegetables to one side of the wok and crack the eggs into the empty space. Scramble until fully cooked, then mix with the vegetables.

            Combine Everything: Add the cooked noodles and prepared sauce to the wok. Stir and toss everything together, ensuring the noodles are well coated in the sauce.

              Final Touches: Fold in the fresh Thai basil, bean sprouts, and sliced chili. Cook for an additional 1-2 minutes until the basil wilts and everything is heated through.

                Serve: Remove from heat and serve hot with lime wedges on the side for a burst of freshness.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-3