Italian-Style Drunken Noodles

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Italian-style drunken noodles with a fusion of Thai spice and Italian flavor

introduction

This recipe blends bold Thai flavors with a simple, Italian twist. It uses wide rice noodles, garlic, soy, basil, and your choice of protein. It cooks fast and makes a hearty, tasty meal. If you like spicy noodles, you can also try an addictive Dan Dan noodles recipe for another quick dinner idea.

why make this recipe

You make this recipe because it is quick, full of flavor, and flexible. It works with tofu, chicken, or shrimp. You use pantry sauces and fresh vegetables. It is a great weeknight meal that comes together in one pan.

how to make Italian-Style Drunken Noodles

  1. Soak or cook the rice noodles following the package directions. Use fresh wide noodles if you can. Drain and set aside.
  2. Heat a large pan over medium-high heat and add the vegetable oil.
  3. Add the minced garlic and sliced onion. Sauté until you smell the garlic and the onion is slightly soft.
  4. Add the bell pepper, broccoli florets, and sliced carrot. Stir and cook until the vegetables start to soften.
  5. Add the cooked noodles to the pan. Pour in the soy sauce, oyster sauce (or hoisin), fish sauce (if using), and chili paste. Stir well so the sauce coats everything.
  6. Add your protein choice (tofu, chicken, or shrimp). Cook and stir until the protein is heated through and cooked.
  7. Remove the pan from heat. Toss in the fresh basil leaves and season with salt and pepper to taste. Optionally, sprinkle crushed peanuts or sesame seeds for crunch.

Ingredients :

  • 8 oz wide rice noodles (fresh or dry)
  • 2 tbsp vegetable oil (or any neutral oil)
  • 3 cloves garlic, minced
  • 1 onion, sliced (yellow or sweet)
  • 1 bell pepper, sliced (any color)
  • 1 cup broccoli florets
  • 1 carrot, sliced thin
  • 1/4 cup soy sauce (low-sodium if preferred)
  • 2 tbsp oyster sauce (or hoisin for a sweeter twist)
  • 1 tbsp fish sauce (skip if allergic or vegan)
  • 2 tbsp chili paste (adjust for heat)
  • 1/4 cup fresh basil leaves (Thai or sweet basil)
  • Salt and pepper (to taste)
  • Protein of choice: tofu, chicken, or shrimp

Directions :

  1. Prepare the rice noodles according to the package instructions, using fresh noodles if available.
  2. In a large pan over medium-high heat, warm the vegetable oil.
  3. Add the minced garlic and sliced onion; sauté until aromatic and the onion becomes slightly translucent.
  4. Incorporate the bell pepper, broccoli, and carrot. Cook until the vegetables begin to soften.
  5. Mix in the cooked noodles along with soy sauce, oyster sauce, fish sauce, and chili paste. Stir well to combine all flavors.
  6. Add your choice of protein and continue to stir until the protein is thoroughly heated.
  7. Remove from heat, toss in the fresh basil, and season with salt and pepper to taste. Optional: Sprinkle with crushed peanuts or sesame seeds for an extra crunch.

how to serve Italian-Style Drunken Noodles

Serve hot right from the pan. Offer extra basil leaves, lime wedges, or crushed peanuts on the side. A simple green salad or steamed vegetables go well with it. Serve with a small dish of chili paste if guests want more heat.

how to store Italian-Style Drunken Noodles

Let the noodles cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat with a splash of water or oil to loosen the sauce. Do not freeze cooked rice noodles — the texture will change.

tips to make Italian-Style Drunken Noodles

  • Use fresh wide rice noodles for the best texture.
  • Prep all vegetables and sauce first; this dish cooks fast.
  • Cook the protein separately if it needs longer time, then add it back to the pan.
  • Adjust chili paste to control the heat.
  • Tear basil leaves by hand and add them at the end for fresh flavor.

variation (if any)

  • Make it vegetarian: use tofu and skip fish sauce. Use hoisin in place of oyster sauce for a sweeter taste.
  • Add Italian flair: toss in sun-dried tomatoes or use Italian basil for a different aroma.
  • Swap vegetables: use snap peas, zucchini, or mushrooms based on what you have.

FAQs

Q: Can I use thin rice noodles instead of wide noodles?
A: Yes. Thin rice noodles work, but the dish feels different. Cook them carefully so they do not break.

Q: Is there a non-spicy version?
A: Yes. Reduce or skip the chili paste and add a little extra soy or hoisin for flavor.

Q: Can I make this ahead for meal prep?
A: You can cook and store it in the fridge for up to 3 days. Reheat on the stove and add fresh basil before serving.

Q: What protein works best?
A: All three work. Shrimp cooks fastest, chicken needs longer, and tofu soaks up the sauce nicely.

Conclusion

For another take on this dish, see the version at Italian Drunken Noodles | The Cozy Apron and compare with a family-style recipe at Italian Drunken Noodles | Just A Pinch Recipes.

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