Spicy Drunken Noodles

Ingredients

• 250g (8.8 oz) wide rice noodles 250g (8.8 oz) wide rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup broccoli florets 1 cup broccoli florets
• 200g (7 oz) protein of choice (chicken, beef, shrimp, or tofu) 200g (7 oz) protein of choice (chicken, beef, shrimp, or tofu)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup Thai basil leaves 1 cup Thai basil leaves
• Lime wedges, for serving Lime wedges, for serving
• Bean sprouts, for serving Bean sprouts, for serving
• Thai chili peppers, for serving (optional) Thai chili peppers, for serving (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 15g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and sauté for 1 minute until fragrant.
4. 4.
   Add the protein of choice and cook until browned and cooked through. Remove from the wok and set aside.
5. 5.
   In the same wok, add the sliced onion, bell pepper, carrot, and broccoli. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
6. 6.
   In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, chili paste, and sugar.
7. 7.
   Push the vegetables to one side of the wok and pour the sauce into the empty space. Cook for 1 minute until the sauce is heated through.
8. 8.
   Add the cooked rice noodles, protein, and Thai basil leaves to the wok. Toss everything together until well combined and heated through.
9. 9.
   Remove from heat and squeeze fresh lime juice over the noodles.
10. 10.
    Serve the Spicy Drunken Noodles hot, garnished with bean sprouts and Thai chili peppers (if desired).

Treat your ingredients with care...

• Rice noodles — Make sure to follow the package instructions for cooking the rice noodles as they can vary in thickness. Overcooking can result in mushy noodles, while undercooking can make them too firm.
• Thai basil leaves — If you can't find Thai basil, you can substitute it with regular basil, although the flavor will be slightly different.

Tips & Tricks

• For an extra spicy kick, add more chili paste or Thai chili peppers.
• Customize the protein by using your choice of chicken, beef, shrimp, or tofu.
• Adjust the sweetness and saltiness of the dish by adding more or less sugar and fish sauce, according to your taste preference.
• To make it more colorful, you can add sliced red chili peppers or cherry tomatoes as a garnish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Drunken Noodles hot, garnished with fresh bean sprouts and Thai chili peppers (if desired). Accompany it with lime wedges on the side for squeezing over the noodles to add a tangy flavor.

Presentation advice

To enhance the presentation, arrange the Spicy Drunken Noodles on a large serving platter and garnish with a sprinkle of chopped Thai basil leaves and a drizzle of chili oil. Serve it family-style, allowing everyone to help themselves.