Thai Drunken Noodles with Shrimp

This Thai Drunken Noodles Recipe is choke-full of shrimp, red bell peppers, onions, broccoli, and tender rice noodles. A delicious Asian dish is lightly tossed with a spicy Thai sauce. I honestly think you will find it’s better than take-out. 

One thing that I love about making Asian cuisine at home is most dishes are incredibly quick and easy. You can literally have this Thai Drunken Noodle recipe in and out of the pan and ready to serve in less than 15 minutes. The only time-consuming aspect of the dish is prepping the vegetables and cooking the rice noodles. Another couple of easy Asian dishes are Yellow Curry with Chicken and Chicken Panang Curry. 

Another bonus of preparing Asian dishes at home is how cost-effective they are. This recipe makes a huge amount that can be eaten for a couple of days. 

What Ingredients Are Needed

• Coconut Oil. You can use any oil that has a high smoking point. Avocado oil works great as well. 
• Wide Rice Noodles. There are two types of rice noodles you can use. One is purchased fresh from the refrigerated section of an Asian market and the second is dried noodles from a package. The fresh noodles are a little temperamental to work with which is why I prefer to use the dry ones in this recipe. Follow the directions on the package. Make sure and purchase the wide noodles and if you can find “extra” wide that’s even better.
• For the Sauce: Oyster Sauce (Dragon Fly Brand), Fish Sauce (Healthy Boy Brand), and Sweet Soy sauce (Pantai). The best place to find these items will be in an Asian grocery store close to you. I was able to find some of these on Amazon.com. It was kind of hit or miss though. 
• Eggs
• For the Vegetables: Broccoli, Red Peppers, and Sweet Onions. 
• Large Shrimp (31-40). Make sure and grab a frozen bag of shrimp that is raw and peeled. This will cut down on your prep time immensely. You can sub a variety of different meats for this dish: thinly sliced chicken, pork, or beef. Tofu is another option.
• Chili Garlic Sauce. 
• Thai Basil Leaves. These are different than the sweet basil you find in the produce department of your grocery store. You can sub sweet basil for the Thai basil although you will lose the unique quality that the Thai one brings. You will most likely need to purchase it at an Asian market. 

How to Make these Thai Drunken Noodles

Step # 1 – Prepare the Wide Rice Noodles per the package directions. 

Add noodles to four quarts of boiling water and cook for five to eight minutes stirring occasionally. The noodles should be tender yet firm (al dente). Drain well, rinse with cold water, and set aside.

Step # 2 – Prep the Vegetables

While the noodles are cooking, chop the red bell peppers and sweet onions. I like them to be pretty good chunks as they’ll cook down a bit in the wok. The same with broccoli florets. 

• Once you start the cooking process, everything churns very quickly. That’s why it’s important to have all of your ingredients prepped and ready to go into the wok ahead of time. 

Step # 3 – Make the Sauce

• The items that are combined in the sauce are probably not ones you would normally have in your pantry unless you cook Asian cuisine often. But once you purchase any of these – oyster sauce, fish sauce, or dark soy sauce – they have a really long shelf life even after opened. 
• Whisk all three of them together and set them aside to add toward the end of the cooking process.

Step # 4 – Scramble the Eggs

• Heat the wok over high heat just until smoking, add one tablespoon of coconut oil to the pan, swirl and turn the heat down to medium-high. Add beaten eggs to the wok and scramble them with a wooden spoon or spatula. Move the eggs up the sides of the pan to begin adding the vegetables. 

Step # 5 – Sauté the Vegetables

• With the wok still at medium-high heat, add another tablespoon of coconut oil. Add the broccoli, red bell peppers, and onions.
• Sauté the vegetables for 5 minutes, stirring continually. Move the vegetables up the side of the pan as much as you can. 

Step # 6 – Cook the Shrimp

• Add the shrimp to the open space in the wok and spoon the chili garlic sauce onto the shrimp. Give it a minute before you stir the shrimp. You may need to add a little bit more of the oil. Stir for 3 or 4 minutes until the shrimp are opaque. 

Step # 7 – Add the Rice Noodles and Sauce 

• Add the cooked rice noodles and pour the sauce over them. Stir everything together until it’s completely combined. Depending on how much heat you like, you can add more of the chili garlic sauce. Start with 1 teaspoon and build from there. 

Step # 8 – Add the Thai Basil

• The crowning moment of this Thai Drunken Noodles Recipe is the Thai basil. This is the point where everything comes together to create one of the best Thai dishes. 

These noodles are best served directly from the wok while everything is still warm, although, I have to say they’re really good the next day as well. And unless you’re exceptionally hungry, you’ll probably have plenty of leftovers.

If you’ve been looking to try some different cuisines but have been a little intimidated to stray beyond what you are familiar with, please consider giving this Thai Drunken Noodles Recipe a try. I venture to say it will become a dish that ends up in your meal rotation. 

If you’re looking for more recipes like this, you will want to check these out as well:

Chicken Panang Curry

Flank Steak Stir Fry

Grilled Beef Satay with Peanut Sauce

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