Easy Bangkok-style 'Drunken Noodles' Recipe

Easy Bangkok-style "Drunken Noodles" Recipe

The Spruce / Stephanie Goldfinger

Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
409 Calories
12g Fat
63g Carbs
22g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 409
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 707mg 31%
Total Carbohydrate 63g 23%
Dietary Fiber 13g 46%
Total Sugars 16g
Protein 22g
Vitamin C 125mg 625%
Calcium 375mg 29%
Iron 7mg 37%
Potassium 1170mg 25%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 8 to 10 ounces Asian-style flat widewheat 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

Steps to Make It

  1. Gather the ingredients.

    Easy Bangkok-style "Drunken Noodles" ingredients

    The Spruce / Stephanie Goldfinger

  2. 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.

    drained noodles in a pot

    The Spruce / Stephanie Goldfinger

  3. 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.

    sauce in a bowl

    The Spruce / Stephanie Goldfinger

  4. 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).

    lime leaves, shallots, garlic, galangal, red chili, and tofu in a pan

    The Spruce / Stephanie Goldfinger

  5. Add the broccoli and stir-fry another 30 seconds to 1 minute, or until broccoli has turned bright green.

    Add the broccoli to the tofu mixture in the pan

    The Spruce / Stephanie Goldfinger

  6. 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.

    Easy Bangkok-style "Drunken Noodles" cooking in a pan

    The Spruce / Stephanie Goldfinger

  7. 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.

    Easy Bangkok-style "Drunken Noodles" in a bowl

    The Spruce / Stephanie Goldfinger

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