Easy Drunken Noodles Recipe (Spaghetti)
User Reviews
5
-
Cook Time
25 mins
-
Servings
2 people
-
Calories
308 kcal
-
Course
Main Course
Easy Drunken Noodles Recipe (Spaghetti)
Description
Cooked spaghetti is stir-fried with crushed garlic and sliced red chili peppers in hot oil to release their aroma. Vegetables such as bok choy or Chinese broccoli and tuna are added for texture and protein. The sauce, made from oyster sauce, fish sauce, black soy sauce, and a bit of sugar, is tossed with the noodles to coat evenly and provide a savory, slightly sweet finish.
Thai or holy basil is stirred in at the end for a distinctive herbal aroma and flavor. If the noodles feel dry during cooking, small amounts of water or unsalted chicken stock can be added to loosen the dish. A garnish of fresh lime juice brightens the flavors when served.
Leftover stir-fry keeps well refrigerated and reheats in the microwave or wok with added water to maintain moisture. The recipe notes suggest careful handling of hot chilies, cooking sequence for different proteins, and offer alternative options to customize protein and vegetable choices.
Ingredients
- 4.2 oz spaghetti (120g)
- 4 cloves garlic In order of preference for processing (first is best): pounding, smashing then slicing, fresh
- 1 red chili pepper As above. Use more if you prefer more spice. Do NOT touch your eyes after handling chili!, fresh
- 1 talk vegetables Recommended: bok choy, gai lan (Chinese broccoli), bell pepper etc
- ½ can tuna (1 can is 4.2 oz so ½ can is 2.1 oz) Substitutes: tofu, shrimp, chicken, beef, pork
- 1 Cup Thai basil Or Holy Basil if you can get it. Do not use Italian basil.
Pad Kee Mao Sauce
- 1 Tablespoon oyster sauce Refer to post above for how much more sauce to add if you want to add 3 Cups of vegetables.
- 1 Tablespoon fish sauce
- 1 teaspoon black soy sauce Substitute: dark soy sauce or sweet soy sauce
- 1 teaspoon sugar
Instructions
- Cook the spaghetti or rice noodles, as per the directions on the packet.
- Whilst the spaghetti is cooking, mix the oyster sauce, fish sauce and black soy sauce.
- If a confident cook, do this whilst the spaghetti is cooking. If not, let the spaghetti finish cooking before starting to stir-fry.
- Heat a large skillet or wok over medium-high heat. Once the oil is shimmering (but don't let it get so hot that it smokes), add the garlic and chilies.
- Stir-fry till fragrant for 1-3 minutes, then add the vegetables and tuna. Note: If using other cooked protein, I suggest adding it after the noodles to prevent overcooking. In addition, chicken thighs are less likely to dry out compared to chicken breast.
- Add the noodles followed by the savory sauce, stirring quickly. Note: If the noodles feel dry- I'm pretty sure they will because most of us don't stir-fry quickly enough- add some water or unseasoned chicken stock to loosen things up.
- Add the Thai basil or holy basil, quickly stir, then switch off the fire and plate. (We just want to wilt the Thai herb, not to overcook it!)
Notes
- Add a squeeze of fresh lime juice at the end to brighten the flavors.
- Store leftover noodles in an airtight container in the refrigerator; reheat with a small amount of water to keep moist.
- Handle hot chili peppers with care to avoid irritation, and adjust their quantity to your spice tolerance.
- For different protein options, add cooked proteins after the noodles to prevent overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 18g | 36% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 1107mg | 46% |
| Potassium | 371mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 36mg | 40% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
