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
Ingredients: 8 to 10 ounces dried Asian-style flat wide wheat noodles; 2 makrut lime leaves (sliced very thinly, or cut into thin strips with scissors (remove stem)); 2 shallots (thinly sliced and diced); 4 cloves garlic (minced); 1 piece galangal (or ginger, sliced thinly); 1 red chilli, sliced finely (and de-seeded if milder noodles are desired); 1/2 package firm tofu (if non-vegetarian, you can substitute shrimp or bite-size pieces of chicken); 3 tomatoes (cut into bite-size pieces); 1 head broccoli (cut into florets, OR 1 cup bok choy or other Chinese-type cabbage); 1 to 2 cups bean sprouts; 1/2 cup fresh coriander leaves; 1/2 cup fresh basil (roughly chopped if leaves are large); vegetable oil for stir-frying; For the Stir-fry Sauce:; 1 1/2 tablespoons ground bean sauce (also called "yellow bean" - actually a soy bean sauce found in Asian food stores); 1 tablespoon rice vinegar (or substitute white vinegar); 1 tablespoon fish sauce OR 1 1/2 tablespoons soy sauce; 1 1/2 tablespoons lime juice; 1 tablespoon brown sugar; Optional for serving :; 1/2 to 1 teaspoon Thai chili sauce or 2 fresh red chilies, minced; fresh basil, chopped

Prep: 20 mins

Cook: 5 mins

Total: 25 mins

Servings: 2 to 3 servings

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This spicy noodle dish from Bangkok is traditionally eaten in the middle of the night to help one continue to the end to the party. Even milder versions are delicious, so if your spice-o-meter tends to stay near mild, not to worry—this noodle recipe is delicious with or without chilies. And it can be made vegetarian or with shrimp or chicken, according to your taste. As a bonus, the addition of lots of vegetables means these noodles are healthy as well as delicious.

Spicy Sichuan Konjac Noodles Recipe

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

Gather the ingredients.

The Spruce / Stephanie Goldfinger
Place noodles in a pot of boiling water over medium-high heat and stir to separate. When cooked "al dente" (chewy—not too soft), drain and rinse with cold water to prevent sticking. Set aside.

The Spruce / Stephanie Goldfinger
Place all sauce ingredients in a cup and stir well. Do a taste test (Note: This stir-fry sauce will be very strong at this point, but will be diluted later when added to the noodles). If too sour, add a little more sugar. If not salty enough, add more fish sauce.

The Spruce / Stephanie Goldfinger
In a wok or large frying pan over medium to high heat, add a few tablespoons of oil plus the lime leaves, shallots, garlic, galangal (or ginger), red chili, and tofu. If you are using chicken or shrimp, add them at this point as well. Stir-fry 1 minute, or until fragrant. If the wok/pan becomes too dry, add a little water 1 tablespoon at a time (instead of more oil).

The Spruce / Stephanie Goldfinger
Add the broccoli and stir-fry another 30 seconds to 1 minute, or until broccoli has turned bright green.

The Spruce / Stephanie Goldfinger
Then add the stir-fry sauce plus the noodles and tomatoes. Stir-fry for 1 to 2 minutes, turning the noodles as you fry in order to incorporate sauce.

The Spruce / Stephanie Goldfinger
Remove from heat and add the bean sprouts and coriander leaves. Toss in the wok to combine. Do a taste test for salt, adding more fish sauce (instead of salt) if needed. If too salty for your taste, add another squeeze of lime juice. Sprinkle with fresh basil and serve with Thai chili sauce or minced chilies. Enjoy.

The Spruce / Stephanie Goldfinger

Nutrition Facts (per serving)
384	Calories
11g	Fat
59g	Carbs
21g	Protein

Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories	384
% Daily Value*
Total Fat 11g	14%
Saturated Fat 1g	7%
Cholesterol 0mg	0%
Sodium 551mg	24%
Total Carbohydrate 59g	21%
Dietary Fiber 12g	42%
Total Sugars 14g
Protein 21g
Vitamin C 124mg	621%
Calcium 364mg	28%
Iron 6mg	35%
Potassium 1033mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.