Drunken Noodles

This easy Thai drunken noodles recipe is a quick stir-fry dinner perfect for a weeknight. They're sweet, savoury, spicy—and vegan too!

Course Dinner

Cuisine Thai

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 678

2 tablespoons toasted sesame oil or vegetable oil 30ml
1 small onion thinly sliced, 70g
3 garlic cloves minced
1 small red Thai chilies sliced or ⅓ teaspoon chili flakes ~ 0.5g (adjust to heat preference)
1 medium zucchini sliced into half-moons, 200g
1 red bell pepper sliced into thin strips, 50g or 1 cup of bok choy instead of the zucchini and bell pepper. Can also sub tofu with bok choy
1 cup holy basil 20g or Thai basil

Cook the rice noodles according to the package instructions. Drain, rinse under cold water to prevent sticking, and set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and rice vinegar. Set aside.
Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, garlic, and chili. Sauté for 1-2 minutes until fragrant.
Add zucchini and bell pepper or bok choy. Stir-fry for 3-4 minutes until tender-crisp.
Add the cooked noodles to the skillet. Pour the sauce over the noodles and toss to coat everything evenly. Stir-fry for 1-2 minutes.
Stir in fresh basil leaves and cook for another 30 seconds, until wilted.
Transfer to plates and garnish with lime wedges.

Refrigerator: Drunken noodles can be stored in the refrigerator for 3 to 4 days in an airtight container. I don’t recommend freezing this recipe, as the noodles and veggies will both be mushy.
To reheat: Microwave leftovers, eat them cold or at room temperature, or warm them up in a skillet over medium-high heat. (You may need to add a little bit of water if they’re sticking together.)