Recipe Background
Drunken noodles offer savory flavors, tender noodles, and fresh basil aroma.
The richness of these drunken noodles is the reason food trucks have long lines. Soy sauce, oyster, and fish sauce come together to create a depth that’s savory and satisfying. The noodles soak up these flavors, giving each strand a robust, umami punch. As you toss the ingredients in a sizzling wok, the aroma of minced garlic mingling with Thai red chili and fresh ginger fills the kitchen, promising a bold adventure for your taste buds.
Texture plays a crucial role, with wide rice noodles providing a tender bite. Red bell pepper and onion slices add a crisp contrast, balancing the softness of the noodles. The sesame oil adds a hint of nuttiness that lingers deliciously in every bite. Remember to cook until the rice noodles are thoroughly mixed with the sauce, when they're perfectly coated and shiny. This small step ensures that every bite bursts with flavor.
Finally, as you finish with Thai basil, the dish takes on a fresh, almost anise-like fragrance that brightens the rich sauces. It's a simple addition that brings everything together, leaving you with a satisfying dish that’s quick enough to share with friends for a joyful dinner or enjoyed over a cozy night in. With minimal effort, these drunken noodles bring both comfort and a touch of excitement to your table.
Ingredients
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons garlic minced
- 1 teaspoon Thai red chili paste can substitute sriracha sauce
- 1/2 teaspoon fresh ginger paste
- 1/2 onion sliced
- 1/2 cup red bell pepper sliced
- 2 green onions chopped
- 8 ounces wide rice noodles cooked and warm
- 3/4 cup Thai basil leaves roughly chopped, can substitute Italian basil
Directions
- In a bowl, add the soy sauce, the oyster sauce, the fish sauce, and the brown sugar and whisk to combine. Set the sauce mixture aside.
- In a wok over high heat, add the sesame oil.
- Add the garlic, the chili paste, and the ginger paste to the heated oil and cook, about 20 seconds.
- Add the onions and the red bell peppers to the garlic mixture and cook, while stirring, about 1 minute.
- Add the green onions, the cooked noodles, and the sauce mixture and stir to combine. Cook until the noodles are coated in the sauce, about 1 minute.
- Transfer the wok from the heat. Add the basil leaves to the noodle mixture and toss until they barely start to wilt.
- Serve.
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