Drunken Noodles
A fiery, aromatic Thai stir-fry with swappable noodles and proteins, tossed in a bold sauce of garlic, chilies, and your choice of spirit-spiked aromatics. Customize every element to suit your pantry and cravings.
Ingredients
Method
If using dried noodles, cook according to package directions; drain and set aside. If using fresh, they are ready to use.
Mince garlic and slice green onions (white parts separate from dark green tops). Chop all vegetables into bite-sized pieces. In a small bowl, whisk together fish sauce, oyster sauce, lime juice, and sugar; set sauce aside.
Heat oil in a wok or large skillet over high heat. Add protein (ground meat, shrimp, or crumbled tofu) and cook, breaking it up, until nearly cooked through, about 3–4 minutes. If using tempeh, crumble and sauté until lightly browned.
Add minced garlic and red pepper flakes; stir constantly for 30 seconds until fragrant.
Add harder vegetables (carrots, broccoli, etc.) and stir-fry for 1–2 minutes; then add softer vegetables (peppers, snap peas, zucchini). Cook another 1–2 minutes until just tender-crisp.
Add cooked noodles and the white/light green parts of green onions. Pour the prepared sauce over and toss constantly for 1–2 minutes until everything is well coated and heated through.
Divide into bowls and garnish with dark green scallion tops, fresh cilantro or basil, and additional red pepper flakes if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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