Street Style Thai Drunken Noodles

Introduction

This street style Thai drunken noodles recipe is a bright, speedy weeknight winner that captures the smoky, saucy charm of a sidewalk wok. Fresh vegetables and rice noodles come together with bold Asian pantry flavors for a meal that’s both comforting and exciting. It’s an easy way to impress without fuss, and it pairs beautifully with other Thai-inspired dishes like the warming Thai potsticker soup. Ready in under an hour, it’s ideal for anyone craving vibrant, saucy noodles.

Why This Recipe Is a Great Choice

This version of drunken noodles streamlines the classic Pad Kee Mao into a weeknight-friendly stir-fry that still sings with heat and aroma. Rice noodles soak up a simple sauce of soy, oyster, and fish sauce, while crunchy broccoli, bell pepper, and carrot add lively texture and color. The quick stir-fry method locks in freshness and gives the noodles those slightly charred edges you find at street stalls. It’s flexible enough to toss in extra veggies or proteins if you like, and the basil finish lifts the whole dish with a peppery, herbaceous note. Visually it’s gorgeous on the plate—bright vegetables against glossy, saucy noodles—perfect for snapping a Pinterest-worthy photo.

Flavor and Texture

Expect a balance of salty, sweet, and umami with a bright herbal finish from fresh basil leaves. The fish and oyster sauces give depth without overpowering, while the sugar rounds the edges for a slightly caramelized sheen. Bird’s eye chilies bring real heat, but you can dial them down for a milder bite. Texturally, soft, slippery rice noodles contrast with crisp-tender broccoli and bell pepper, and the carrot adds a pleasant snap. Stir-frying at high heat keeps everything lively and prevents the noodles from becoming mushy.

Ingredients

– 8 oz rice noodles
– 2 tbsp vegetable oil
– 1 cup broccoli florets
– 1 bell pepper, sliced
– 1 carrot, julienned
– 2 cloves garlic, minced
– 2-3 Thai bird’s eye chilies, sliced (or to taste)
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tbsp fish sauce
– 1 tbsp sugar
– Fresh basil leaves for garnish

Step by Step Instructions

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and sliced chilies, stir-frying for 30 seconds until fragrant.
4. Add the broccoli, bell pepper, and carrot, stir-frying until just tender.
5. Add the cooked noodles to the pan.
6. In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar, then pour over the noodles.
7. Toss everything together, cook for another 2-3 minutes until well combined.
8. Remove from heat and garnish with fresh basil leaves before serving.

Tips for Best Results

Use rice noodles that are just tender but not overcooked before adding to the wok so they finish perfectly without falling apart. Keep ingredients prepped and within reach because stir-frying moves fast and you won’t have time to chop once the pan is hot. If you like more char, push the noodles to the sides of the pan briefly to let them touch the hot surface and brown a little. Taste the sauce before tossing and adjust salt, sugar, or chilies to match your preference; a squeeze of lime can brighten the whole dish. For a complementary crunchy side, try the vibrant Crunchy Thai chickpea salad to round out the meal.

Storage and Make Ahead

Cool leftovers quickly and store in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of water or oil to restore silkiness and prevent sticking. If you plan to meal-prep, keep the basil separate and add it fresh at serving to preserve its flavor and color. For make-ahead prep, chop vegetables and mix the sauce in advance so dinner comes together in minutes.

Final Thought

This street style Thai drunken noodles recipe is a fast, flavorful escape to the flavors of a bustling food stall—without the line. It’s colorful, adaptable, and perfect for sharing with friends or for solo comfort food nights. Keep the ingredients simple and let the wok do the work for a result that feels special and effortless.

Conclusion

If you want a deeper dive into the classic Drunken Noodles technique and variations, check out this excellent background and recipe for Drunken Noodles (Pad Kee Mao) from Tastes Better From Scratch for more ideas and inspiration.