Thai Drunken Noodles: A Delicious & Easy Recipe

Grilled Marinated Salmon: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a flaky, succulent piece of salmon, infused with a symphony of flavors that dance across your palate. This isn’t just any salmon recipe; it’s an experience.

Salmon, a staple in many cultures for centuries, holds a special place in the hearts (and stomachs!) of food lovers worldwide. From the indigenous communities of the Pacific Northwest, where salmon is revered as a sacred gift, to the sophisticated kitchens of Europe, this versatile fish has graced tables both humble and grand. The art of marinating and grilling salmon elevates it to new heights, creating a dish that’s both healthy and incredibly delicious.

What makes grilled marinated salmon so irresistible? It’s the perfect marriage of simplicity and sophistication. The marinade, often a blend of savory, sweet, and tangy elements, penetrates the fish, ensuring every bite is bursting with flavor. Grilling imparts a smoky char that complements the richness of the salmon, creating a delightful contrast in textures. Plus, it’s incredibly convenient! Whether you’re hosting a summer barbecue or looking for a quick and healthy weeknight dinner, this recipe is a guaranteed crowd-pleaser. So, fire up your grill and let’s create some magic!

this Recipe

Ingredients:

• For the Noodles:
• 1 pound wide rice noodles (fresh or dried)
• 1 tablespoon vegetable oil
• For the Sauce:
• 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce (for color)
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon white pepper
• 1/2 teaspoon red pepper flakes (or more, to taste)
• For the Stir-Fry:
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1-2 Thai chilies, minced (or more, to taste)
• 1 pound protein of your choice (chicken, pork, beef, tofu, shrimp), thinly sliced or cubed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup Thai basil leaves
• 1/2 cup baby corn, halved
• 1/2 cup green beans, trimmed and halved

Preparing the Noodles:

The first step is to get our noodles ready. This is crucial because nobody wants mushy or undercooked noodles in their Drunken Noodles! The method depends on whether you’re using fresh or dried noodles.

1. If using fresh rice noodles: Gently separate the noodles. If they’re stuck together, you can briefly rinse them under warm water. Be careful not to over-handle them, as they can tear easily. Set them aside.
2. If using dried rice noodles: This is where a little patience comes in. Bring a large pot of water to a rolling boil. Add the dried noodles and cook according to the package directions, usually around 6-8 minutes. Keep an eye on them and test for doneness – they should be tender but still have a slight bite (al dente).
3. Drain and rinse: Once the noodles are cooked, immediately drain them in a colander. Rinse them under cold water to stop the cooking process and prevent them from sticking together. This is a really important step!
4. Toss with oil: Toss the drained noodles with 1 tablespoon of vegetable oil. This will further prevent sticking and give them a nice sheen. Set aside.

Making the Drunken Noodle Sauce:

The sauce is the heart and soul of Drunken Noodles. It’s what gives it that signature sweet, savory, spicy, and umami flavor. Don’t be tempted to skip any of these ingredients – they all play a vital role!

1. Combine the ingredients: In a medium bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, white pepper, and red pepper flakes.
2. Taste and adjust: Give the sauce a taste. If you prefer it sweeter, add a little more brown sugar. If you want more heat, add more red pepper flakes or a dash of chili oil. Remember, you can always adjust the flavors to your liking!
3. Set aside: Once you’re happy with the flavor, set the sauce aside. We’ll be using it later in the stir-fry.

Stir-Frying the Drunken Noodles:

Now for the fun part – the stir-fry! This is where all the flavors come together and create that delicious Drunken Noodle experience. Make sure you have all your ingredients prepped and ready to go, as the stir-fry process moves quickly.

1. Heat the wok: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. The wok should be smoking hot before you add anything. This is key to getting that authentic stir-fry flavor.
2. Sauté the aromatics: Add the minced garlic and Thai chilies to the hot oil. Stir-fry for about 15-20 seconds, or until fragrant. Be careful not to burn the garlic.
3. Cook the protein: Add your protein of choice (chicken, pork, beef, tofu, or shrimp) to the wok. Stir-fry until cooked through. If using chicken, cook until it’s no longer pink inside. If using shrimp, cook until it turns pink and opaque. Remove the cooked protein from the wok and set aside.
4. Stir-fry the vegetables: Add the sliced red bell pepper, green bell pepper, and onion to the wok. Stir-fry for about 2-3 minutes, or until the vegetables are slightly softened but still crisp-tender.
5. Add the baby corn and green beans: Add the halved baby corn and green beans to the wok. Stir-fry for another 1-2 minutes, or until they are heated through.
6. Add the noodles and sauce: Add the cooked noodles and the prepared sauce to the wok. Toss everything together well, making sure the noodles are evenly coated with the sauce.
7. Return the protein: Return the cooked protein to the wok. Toss everything together again to combine.
8. Add the Thai basil: Add the Thai basil leaves to the wok. Stir-fry for just a few seconds, until the basil is wilted and fragrant. Be careful not to overcook the basil, as it can become bitter.
9. Serve immediately: Remove the Drunken Noodles from the wok and serve immediately. Garnish with extra Thai basil leaves, if desired.

Tips for the Best Drunken Noodles:

• Use high heat: Stir-frying requires high heat to achieve that characteristic smoky flavor and prevent the vegetables from becoming soggy.
• Prep your ingredients: Have all your ingredients prepped and ready to go before you start cooking. This will make the stir-fry process much smoother and more efficient.
• Don’t overcrowd the wok: If you’re making a large batch of Drunken Noodles, it’s best to cook it in batches to avoid overcrowding the wok. Overcrowding can lower the temperature of the wok and result in soggy vegetables.
• Adjust the spice level: The spice level of Drunken Noodles is easily adjustable. If you prefer a milder dish, use fewer Thai chilies or remove the seeds before mincing them. If you like it extra spicy, add more chilies or a dash of chili oil.
• Use fresh ingredients: Fresh ingredients will always result in the best flavor. Use fresh Thai basil, garlic, and chilies whenever possible.
• Don’t overcook the noodles: Overcooked noodles will become mushy and unappetizing. Be sure to cook the noodles al dente and rinse them under cold water to stop the cooking process.
• Experiment with different proteins: Drunken Noodles are a versatile dish that can be made with a variety of proteins. Try using chicken, pork, beef, tofu, shrimp, or even a combination of proteins.
• Add other vegetables: Feel free to add other vegetables to your Drunken Noodles, such as mushrooms, carrots, or broccoli.
• Garnish with lime wedges: A squeeze of fresh lime juice can brighten up the flavors of Drunken Noodles and add a touch of acidity.

Variations:

Drunken Noodles are a very adaptable dish. Here are a few variations you might like to try:

• Vegetarian Drunken Noodles: Substitute tofu for the meat and use vegetarian oyster sauce.
• Seafood Drunken Noodles: Use shrimp, scallops, or calamari instead of meat.
• Spicy Drunken Noodles: Add more Thai chilies or a dash of chili oil for extra heat.
• Sweet Drunken Noodles: Add a little more brown sugar for a sweeter flavor.
• Drunken Noodles with Egg: Scramble an egg and add it to the wok along with the noodles.

Storage:

Leftover Drunken Noodles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat until heated through. You may need to add a little water or broth to prevent the noodles from drying out.

Enjoy your homemade Drunken Noodles! I hope you find this recipe helpful and delicious. Don’t be afraid to experiment and make it your own!

Conclusion:

This isn’t just another noodle dish; it’s an explosion of flavor that will transport your taste buds straight to the bustling streets of Thailand. The perfect balance of sweet, spicy, and savory, combined with the satisfying chew of the wide rice noodles, makes this Thai Drunken Noodles recipe an absolute must-try for any food lover. I know, I know, there are a million noodle recipes out there, but trust me on this one – the unique blend of sauces and the fresh basil create a truly unforgettable culinary experience.

Why is this recipe a must-try? Because it’s surprisingly easy to make, even for beginner cooks! The ingredient list might seem a little daunting at first, but once you have everything prepped, the cooking process is quick and straightforward. Plus, the end result is so much better than takeout, and you get the satisfaction of knowing you created something amazing from scratch. It’s also incredibly versatile. Don’t have chicken on hand? Use tofu, shrimp, or even just load it up with extra vegetables. The key is to get the sauce right, and this recipe nails it every time.

But the real magic lies in the details. The combination of fish sauce, soy sauce, oyster sauce, and a touch of sugar creates a complex umami flavor that is simply irresistible. And the fresh Thai basil, added at the very end, provides a bright, aromatic finish that elevates the dish to another level. Seriously, don’t skimp on the basil!

Looking for serving suggestions? This Thai Drunken Noodles recipe is fantastic on its own as a complete meal. However, you can also serve it alongside some grilled chicken skewers or a refreshing cucumber salad for a more substantial feast. For a vegetarian option, try adding extra vegetables like bell peppers, broccoli, or mushrooms. You can also substitute the chicken with firm tofu, pressed and cubed, for a protein-packed vegetarian meal.

And speaking of variations, feel free to adjust the spice level to your liking. If you’re a fan of fiery food, add an extra chili or two. If you prefer a milder flavor, reduce the amount of chili or remove the seeds before chopping. You can also experiment with different types of noodles. While wide rice noodles are traditional, you can also use other types of noodles like fettuccine or even spaghetti in a pinch. Just be sure to adjust the cooking time accordingly.

Another fun variation is to add some crispy fried garlic on top for extra flavor and texture. Simply fry some thinly sliced garlic in oil until golden brown and crispy, then sprinkle it over the noodles before serving. You can also add some chopped peanuts for a crunchy topping.

I’m confident that you’ll absolutely love this recipe. It’s a guaranteed crowd-pleaser and a dish that you’ll want to make again and again. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did you think? Share your photos and comments in the comments section below. I’m always eager to see your creations and hear your feedback. Happy cooking! I hope you enjoy this Thai Drunken Noodles recipe as much as I do.