Fiery Drunken-Style Rice Noodles with Thai Basil and Fresh Chilies
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Fiery Drunken-Style Rice Noodles with Thai Basil and Fresh Chilies

👤 4 servings medium 🌍 Thai facebook.com ↗

This fiery drunken-style rice noodle dish combines tender wide rice noodles with your choice of protein, vibrant vegetables, and aromatic Thai basil for an authentic Southeast Asian experience. The bold sauce of soy, oyster, and fish sauce creates a savory-spicy base that coats every strand, while fresh Thai chilies and scrambled eggs add depth and richness to this quick and impressive stir-fry.

Stir-FryNoodlesSpicy

Ingredients

  • 12.000 oz wide rice noodles
  • 1.000 lb chicken thighs or shrimp
  • 3.000 tbsp vegetable oil
  • 4.000 cloves garlic
  • 2.500 Thai red chilies
  • 1.000 small onion
  • 1.000 red bell pepper
  • 1.000 cup broccoli florets
  • 1.000 cup snap peas
  • 2.000 large eggs
  • 3.000 tbsp soy sauce
  • 1.000 tbsp dark soy sauce
  • 1.000 tbsp oyster sauce
  • 1.000 tsp fish sauce
  • 1.000 tsp brown sugar
  • 0.500 cup fresh Thai basil leaves
  • lime wedges

Instructions

  1. Cook rice noodles according to package instructions until just tender. Drain and set aside.
  2. In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until combined.
  3. Heat 1 tablespoon oil in a large wok over high heat. Add protein if using and stir-fry for 3–4 minutes until cooked through. Remove and set aside.
  4. Add remaining oil to the wok. Stir-fry garlic and Thai chilies for 20 seconds until fragrant.
  5. Add onion, bell pepper, broccoli, and snap peas. Stir-fry for 2–3 minutes until slightly tender but still crisp.
  6. Push vegetables to one side and crack eggs into the empty space. Scramble quickly, then combine with vegetables.
  7. Return protein to the wok. Add cooked noodles and pour sauce mixture over the top. Toss vigorously to coat everything evenly.
  8. Cook for another 2–3 minutes, allowing the noodles to absorb the sauce and slightly char at the edges.
  9. Turn off heat and fold in fresh Thai basil leaves until wilted. Serve immediately with lime wedges.

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