Here is an easy Thai drunken noodles recipe that you can make at home.
Drunken noodles, sometimes known as drunken noodles, is a Thai stir-fried noodle dish that is frequently available in Thai restaurants and street sellers, as well as in America.
Why are they known as drunken noodles? Because of the myths surrounding them, they are known as drunken noodles. Although there is no alcohol in the dish, it is said that drunk folks tried to “quench their thirst” with these Thai drunken noodles before realizing how spicy they were.
They are a bit similar to pad thai.Â
They both feature rice noodles and go through a stir-fry, but that’s where the similarities end. Pad Thai employs dried thin rice noodles, which are more al dente and chewy, whereas drunken noodles use fresh broad rice noodles, which are mushy and sticky. Drunken noodles have a salty, spicy flavor profile with a basil flavor and aroma.
Ingredients of the Thai drunken noodles recipe
- 220grams of dried wide rice noodles
- 1 serrano pepper, fresh Thai chile, and red bell pepper
- 2 cloves garlic
- 1 cup Thai basil leavesÂ
- 3 tablespoons fish sauce
- 2 tablespoons each of sweet dark soy sauce and vegetable oil
- 2 teaspoons granulated sugar
- 250 grams of ground pork
- Â 2 cups of mung bean sproutsÂ
Steps to follow for this drunken noodles recipe
Firstly, prepare the fresh wide rice noodles: Cut longitudinally into 1-inch-wide noodles if uncut. Soak the dry wide rice noodles according to package directions if you are using dried noodles.
Then prepare the following by placing each ingredient in a mortar or a tiny food processor as you go: 1 serrano chile, stemmed and chopped, 2 garlic cloves, stems from 1 cup loosely packed fresh Thai basil leaves, minced till you have 1 teaspoon, and 1 Thai chili.Â
To make a paste, grind or process the ingredients together.
Get 1 medium red bell pepper, cored, seeded, and sliced into 1/2-inch strips. In a small bowl, mix together 3 tablespoons fish sauce, 2 tablespoons sweet dark soy sauce, and 2 teaspoons granulated sugar.
Then drain the rice noodles. In a large wok or a 14-inch nonstick frying pan, heat 2 tablespoons vegetable oil over medium-high heat until shimmering.
Stir in the pasta for 1 minute, or until aromatic.Â
Adding the porkÂ
Increase the heat to high, then the ground pork and stir until cooked through, for 3 minutes, breaking up the meat into tiny pieces.
Combine the noodles, bell pepper, and fish sauce combination in a mixing bowl.
Lastly, cook while stirring periodically, for 4 minutes, or until the noodles soften and the sauce mixes well with the noodles. The noodles should be shiny, but there should be no sauce in the pan. Add a dash of water if the noodles are too dry.
If you have loved this drunken noodles recipe, please check out our Panang curry recipe.Â
Also, if you have finished making drunken noodles, send us photos of your meal and we shall post them on our blog.
Homemade Drunken Noodles Recipe
Print RecipeIngredients
- 220grams of dried wide rice noodles
- 1 serrano pepper, fresh Thai chile, and red bell pepper
- 2 cloves garlic
- 1 cup Thai basil leavesÂ
- 3 tablespoons fish sauce
- 2 tablespoons of sweet dark soy sauce
- 2 tablespoons of vegetable oil
- 2 teaspoons granulated sugar
- 250 grams of ground pork Â
- 2 cups of mung bean sproutsÂ
Instructions
Firstly, prepare the fresh wide rice noodles: Cut longitudinally into 1-inch-wide noodles if uncut. Soak the dry wide rice noodles according to package directions if you are using dried noodles.
Then prepare the following by placing each ingredient in a mortar or a tiny food processor as you go: 1 serrano chile, stemmed and chopped, 2 garlic cloves, stems from 1 cup loosely packed fresh Thai basil leaves, minced till you have 1 teaspoon, and 1 Thai chili.Â
To make a paste, grind or process the ingredients together.
Get 1 medium red bell pepper, cored, seeded, and sliced into 1/2-inch strips. In a small bowl, mix together 3 tablespoons fish sauce, 2 tablespoons sweet dark soy sauce, and 2 teaspoons granulated sugar.
Then drain the rice noodles. In a large wok or a 14-inch nonstick frying pan, heat 2 tablespoons vegetable oil over medium-high heat until shimmering.
Stir in the pasta for 1 minute, or until aromatic.Â
Adding the porkÂ
Increase the heat to high, then the ground pork and stir until cooked through, for 3 minutes, breaking up the meat into tiny pieces.
Combine the noodles, bell pepper, and fish sauce combination in a mixing bowl.
Lastly, cook while stirring periodically, for 4 minutes, or until the noodles soften and the sauce mixes well with the noodles. The noodles should be shiny, but there should be no sauce in the pan. Add a dash of water if the noodles are too dry.
