Drunken Noodles with Fresh Veggies and Basil

If you’re craving a vibrant, spicy stir-fry that’s bursting with flavor and packed with wholesome ingredients, Drunken Noodles with Fresh Veggies and Basil is your ticket to a delicious weeknight dinner. This classic Thai dish elevates simple rice noodles with crisp vegetables, fiery chili, aromatic garlic, and generous amounts of fresh basil, creating a perfect harmony of textures and bold tastes. It’s fast, fresh, and utterly satisfying, making this version of Drunken Noodles with Fresh Veggies and Basil a must-try recipe that brings a restaurant favorite right to your kitchen.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, it’s perfect for busy days without compromising flavor.
• Loaded with Fresh Veggies: Boost your meal with vibrant colors and wholesome nutrients that keep it light and satisfying.
• Aromatic Basil Flavor: Fresh Thai basil adds a sweet, spicy aroma that makes every bite unforgettable.
• Customizable Heat Level: Adjust the chili to match your spice tolerance—mild or fiery, it’s up to you.
• One-Pan Meal: Minimal cleanup required, because who wants to wash a mountain of dishes after dinner?

Ingredients You’ll Need

This recipe calls for simple, flavorful ingredients that work together to create that classic Drunken Noodles with Fresh Veggies and Basil taste. Each ingredient supports the dish’s perfect balance of heat, sweetness, brightness, and crunch.

• Rice noodles: Flat, wide rice noodles soak up sauce beautifully and provide the perfect chewy texture.
• Fresh Thai basil: The star herb that delivers a fragrant, slightly peppery taste essential to authentic flavor.
• Mixed fresh vegetables: Bell peppers, carrots, and snap peas add crunch and vibrant color to every bite.
• Garlic and chili: They create the signature spicy aroma that wakes up your taste buds.
• Soy and oyster sauce: These savory sauces build the umami base that ties the dish together.
• Protein options: Chicken, shrimp, tofu, or beef work perfectly, making it flexible to your preference.
• Oil for stir-frying: Use peanut or vegetable oil for high heat cooking and subtle nutty undertones.

Variations for Drunken Noodles with Fresh Veggies and Basil

One of the best things about this recipe is its adaptability. Feel free to tweak ingredients, swap veggies, or accommodate dietary needs while keeping that signature flavor intact.

• Vegetarian or Vegan: Replace oyster sauce with mushroom sauce and use tofu instead of meat for a plant-based twist.
• Low Carb: Substitute noodles with spiralized zucchini or shirataki noodles for a lighter option.
• Spice Level Control: Use fresh red chilies for heat or mild bell peppers if you prefer less kick.
• Seafood Delight: Add shrimp or scallops for a fresh ocean flavor.
• Extra Crunch: Toss in some crushed peanuts or cashews for an added texture surprise.

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How to Make Drunken Noodles with Fresh Veggies and Basil

Step 1: Prepare the Rice Noodles

Start by soaking or boiling the rice noodles according to package instructions until they’re soft but still have a slight chew. Drain and set aside, making sure they don’t stick together by tossing with a small amount of oil if needed.

Step 2: Stir-Fry the Aromatics and Protein

Heat oil in a large wok or skillet over medium-high heat. Add minced garlic and sliced fresh chili, cooking until fragrant but not burnt. Then, add your choice of protein, stir-frying until cooked through and lightly browned.

Step 3: Add the Fresh Vegetables

Throw in colorful veggies like bell peppers, carrots, and snap peas. Stir-fry for just a few minutes to keep them crisp and vibrant, preserving their natural sweetness and crunch.

Step 4: Combine with Noodles and Sauce

Now gently fold in the prepared noodles, followed by your soy and oyster sauce mixture. Toss everything well so the noodles soak up all the delicious flavors evenly.

Step 5: Finish with Fresh Basil

Turn off the heat and immediately add a generous handful of fresh Thai basil leaves. The residual heat will wilt the basil, releasing its aromatic essence that defines this dish.

Pro Tips for Making Drunken Noodles with Fresh Veggies and Basil

• Prepare Ingredients First: Have all veggies chopped and sauces measured before cooking; stir-frying moves quickly.
• Use High Heat: Cooking on high heat helps achieve that smoky stir-fry flavor, known as ‘wok hei’ in Asian cooking.
• Don’t Overcook Veggies: Keep vegetables crisp-tender to maintain texture contrasts.
• Fresh Basil is Key: Avoid dried basil; the fresh leaves bring unmatched aroma and depth.
• Adjust Sauces to Taste: Balance saltiness and sweetness by tasting and tweaking sauce amounts as you cook.

How to Serve Drunken Noodles with Fresh Veggies and Basil

Garnishes

Serve with fresh lime wedges on the side for a zesty lift, and sprinkle chopped scallions or crushed peanuts for added texture and brightness.

Side Dishes

Pair your Drunken Noodles with a light cucumber salad or steamed jasmine rice if you want a more substantial meal that balances fiery flavors with cool, fresh sides.

Creative Ways to Present

Serve the noodles in a rustic bowl topped with a sprig of basil and sliced fresh chili. For parties, offer a DIY noodle bar with toppings like fried egg, chili flakes, and roasted nuts.

Make Ahead and Storage

Storing Leftovers

Store any leftover Drunken Noodles with Fresh Veggies and Basil in an airtight container in the refrigerator. They will keep well for up to 3 days without losing much flavor or texture.

Freezing

While best enjoyed fresh, you can freeze portions in sealed containers for up to a month. Thaw overnight in the fridge before reheating to maintain freshness.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or broth to rehydrate the noodles, stirring often to prevent sticking and uneven warming.

FAQs

What makes Drunken Noodles spicy?

The spiciness comes from fresh chilies or chili paste used during cooking, providing a warming heat that can be adjusted to your liking.

Can I use regular basil instead of Thai basil?

While you can, Thai basil has a unique anise-like flavor that’s essential for authentic Drunken Noodles with Fresh Veggies and Basil; sweet basil will give a different but still tasty result.

Are Drunken Noodles gluten-free?

They can be, if you use gluten-free soy sauce and ensure the oyster sauce is free from gluten-containing ingredients.

What vegetables work best in this recipe?

Crunchy vegetables like bell peppers, carrots, and snap peas are ideal as they add color, texture, and fresh flavor to the dish.

How do I store leftover Drunken Noodles?

Keep leftovers in airtight containers in the refrigerator for up to 3 days, and reheat gently on the stove or microwave with a bit of liquid for best results.

Final Thoughts

Drunken Noodles with Fresh Veggies and Basil is one of those dishes that feels like a celebration in every bite. It’s easy to make, endlessly adaptable, and packed with fresh flavor that will keep you coming back for more. Whether you’re new to Thai cooking or a seasoned home chef, this recipe brings a wholesome, delicious meal to your table that’s sure to impress and satisfy. So grab those fresh herbs and veggies, and give this vibrant dish a try—you’ll love the explosion of flavors that only Drunken Noodles with Fresh Veggies and Basil can deliver!

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