Spicy Turmeric Drunken Noodles

Enjoy a fiery twist on the classic Thai dish with our Spicy Turmeric Drunken Noodles, offering a vibrant blend of spices and fresh vegetables, perfect for a quick weeknight dinner.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

8 oz rice noodles

2 tbsp vegetable oil

3 cloves garlic, minced

1 inch ginger, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snow peas

1 small carrot, julienned

2 tbsp soy sauce

2 tbsp fish sauce

1 tbsp oyster sauce

1 tbsp turmeric powder

1 tsp red chili flakes

1/4 cup fresh basil leaves

1 lime, cut into wedges

1/4 cup chopped cilantro

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain.

2. In a large wok or skillet, heat vegetable oil over medium-high heat.

3. Add garlic and ginger, sauté for 1 minute until fragrant.

4. Stir in red bell pepper, broccoli, snow peas, and carrot, cooking for 3-4 minutes until they begin to soften.

5. Add soy sauce, fish sauce, oyster sauce, turmeric powder, and red chili flakes, mixing well to combine.

6. Toss in the soaked noodles, stirring continuously until the noodles are evenly coated and heated through, about 3 minutes.

7. Remove from heat and fold in fresh basil leaves.

8. Garnish with lime wedges and chopped cilantro before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat noodles in a skillet over medium heat, adding a splash of water if needed, until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.