5 from 21 votes
Easy Drunken Noodles Recipe (Spaghetti)
This Easy Drunken Noodles Recipe using spaghetti combines garlic, fresh red chili, and a savory sauce of oyster sauce, fish sauce, black soy sauce, and sugar. Stir-fried with vegetables and tuna, then finished with Thai basil, it delivers a stir-fried noodle dish with a spicy, aromatic profile and balanced umami flavor.
Cook Time
25 mins
Servings:
2
people
Calories:
308 kcal
Course:
Main Course
Cuisine:
Asian, Thai
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!)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 308
% 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.