Description
A colorful and satisfying dish full of vibrant flavors and a bit of spice, perfect for a quick weeknight dinner or a fun lunch.
Ingredients
Scale
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 eggs (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon chili sauce (optional)
- Fresh basil leaves
- Lime wedges for serving
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and onion, and stir-fry for 1-2 minutes until fragrant.
- Add the bell pepper and broccoli, cooking for another 3-4 minutes until slightly tender.
- If using, push the vegetables to one side and crack the eggs into the skillet, scrambling them until cooked.
- Add the cooked noodles to the skillet, along with the soy sauce, oyster sauce, fish sauce, sugar, and chili sauce. Toss everything together until well combined and heated through.
- Stir in fresh basil leaves.
- Serve with lime wedges on the side.
Notes
You can make Drunken Noodles healthier by using whole grain rice noodles or adding more vegetables. For a protein boost, consider using tofu instead of eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 120mg
Keywords: Drunken Noodles, Thai noodles, quick dinner, spicy noodles, vegetarian noodles