Easy Bangkok-style 'Drunken Noodles' Recipe

Name: Easy Bangkok-style 'Drunken Noodles' Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 to 10 ounces Asian-style flat, wide wheat noodles; 2 strips makrut lime leaves, sliced very thinly, or cut into thin strips with scissors (remove stems); 2 shallots, thinly sliced and diced; 4 cloves garlic, minced; 1 (1-inch) piece galangal, or ginger, sliced thinly; 1 red chile pepper, sliced finely, and deseeded to reduce the heat level; 1/2 (15-ounce) package firm tofu, or shrimp or bite-sized pieces of chicken; 3 tomatoes, cut into bite-sized pieces; 1 head broccoli, cut into florets, or 1 cup bok choy or Chinese cabbage; 1 to 2 cups bean sprouts; 1/2 cup cilantro leaves; 1/2 cup fresh basil, roughly chopped; Vegetable oil, as needed, for stir-frying; 1 1/2 tablespoons ground bean sauce, also called yellow bean, a soybean sauce found in Asian food stores; 1 tablespoon rice vinegar, or white vinegar; 1 1/2 tablespoons fish sauce, or soy sauce; 1 1/2 tablespoons lime juice; 1 tablespoon brown sugar; 1/2 to 1 teaspoon Thai chili sauce, or 2 fresh red chiles, minced, optional; Fresh basil, chopped, for garnish

A fiery Thai noodle stir-fry, packed with chiles, offers a stimulating late-night meal.

⭐ 3.7 (18 reviews) Prep: 20 minCook: 5 minTotal: 25 minYields: 3 servings

Category Tags:

Entree Dinner Pasta

Cuisine Tags:

Thai

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Ingredients

8 to 10 ounces Asian-style flat, wide wheat noodles
2 strips makrut lime leaves, sliced very thinly, or cut into thin strips with scissors (remove stems)
2 shallots, thinly sliced and diced
4 cloves garlic, minced
1 (1-inch) piece galangal, or ginger, sliced thinly
1 red chile pepper, sliced finely, and deseeded to reduce the heat level
1/2 (15-ounce) package firm tofu, or shrimp or bite-sized pieces of chicken
3 tomatoes, cut into bite-sized pieces
1 head broccoli, cut into florets, or 1 cup bok choy or Chinese cabbage
1 to 2 cups bean sprouts
1/2 cup cilantro leaves
1/2 cup fresh basil, roughly chopped
Vegetable oil, as needed, for stir-frying

For the Stir-fry Sauce:

1 1/2 tablespoons ground bean sauce, also called yellow bean, a soybean sauce found in Asian food stores
1 tablespoon rice vinegar, or white vinegar
1 1/2 tablespoons fish sauce, or soy sauce
1 1/2 tablespoons lime juice
1 tablespoon brown sugar
1/2 to 1 teaspoon Thai chili sauce, or 2 fresh red chiles, minced, optional
Fresh basil, chopped, for garnish

Instructions

Start boiling water for the noodles. Once boiling, cook noodles until al dente, then drain, rinse with cold water, and set aside.
Combine all sauce ingredients and stir thoroughly. Taste and adjust with sugar if too sour, or fish sauce if not salty enough.
Heat a few tablespoons of oil in a wok or large frying pan over medium-high heat. Add lime leaves, shallots, garlic, galangal (or ginger), red chili, tofu, and optional chicken or shrimp. Stir-fry for 1 minute until fragrant, adding a tablespoon of water if the pan becomes too dry.
Add broccoli and stir-fry for 30 seconds to 1 minute, until it turns bright green.
Incorporate the prepared sauce, noodles, and tomatoes, then stir-fry for 1 to 2 minutes, ensuring the sauce coats the noodles.
Remove from heat, then add bean sprouts and coriander leaves, tossing to combine. Taste for seasoning; add more fish sauce if needed or lime juice if too salty. Garnish with fresh basil and serve with Thai chili sauce or minced chilies.

Nutritional Info (per serving)

Calories: 384 kcal

Carbohydrate: 59 g

Cholesterol: 0 mg

Fiber: 12 g

Protein: 21 g

Saturated Fat: 2 g

Sodium: 551 mg

Sugar: 14 g

Fat: 11 g

Unsaturated Fat: 0 g