Spicy Turmeric Drunken Noodles

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Spicy Turmeric Drunken Noodles bring a zesty twist to a classic Thai favorite. This recipe is all about vibrant flavors and a touch of heat, perfect for those nights when you crave something both comforting and exciting.

Ingredients for Spicy Turmeric Drunken Noodles

Rice noodles are the base, soaking up all the delicious sauces and spices. The vegetable oil helps in sautéing the aromatics, while garlic and ginger add a fragrant punch. Red bell pepper, broccoli, snow peas, and carrot not only add crunch but also a variety of colors and nutrients. The trio of soy sauce, fish sauce, and oyster sauce brings depth and umami to the noodles. Turmeric powder is the star, adding warmth and color, while red chili flakes provide the kick. Fresh basil leaves contribute a sweet, peppery aroma, and the final touch of lime wedges and cilantro brightens the dish with freshness.

Tips & Tricks

  • Don't over-soak the rice noodles; they should be slightly firm before cooking.
  • For extra protein, add sliced chicken or tofu when cooking the veggies.
  • Adjust the chili flakes to your heat preference — more for a fiery dish, less for a milder taste.

Serving Suggestions

This dish pairs wonderfully with a chilled Thai iced tea to balance the spice. For a fuller meal, serve alongside a simple cucumber salad tossed with lime juice and a pinch of salt.

Frequently Asked Questions

Can I use another type of noodle?
Yes, you can substitute with egg noodles or even spaghetti in a pinch.
What's a good substitute for fish sauce?
Try using soy sauce mixed with a bit of lime juice for a similar umami flavor.
Can I make this dish vegetarian?
Absolutely! Use a vegetarian oyster sauce and replace fish sauce with additional soy sauce.

Spicy Turmeric Drunken Noodles Recipe Walkthrough

Start by soaking the rice noodles in warm water for about 10 minutes. This softens them up and gets them ready to absorb all those lovely flavors. While the noodles are soaking, prep your veggies — slice the red bell pepper, cut the broccoli into florets, julienne the carrot, and trim the snow peas. Mince the garlic and ginger to release their flavor.

In a large wok or skillet, heat the vegetable oil over medium-high heat. Toss in the garlic and ginger, letting them sizzle for about a minute. You'll know they're ready when your kitchen starts to smell incredible.

Next, add your veggies: red bell pepper, broccoli, snow peas, and carrot. Stir them around for 3-4 minutes until they begin to soften but still have a bit of bite. It's all about maintaining that crispness.

Pour in the soy sauce, fish sauce, and oyster sauce. Add the turmeric powder and red chili flakes to spice things up. Stir everything together until your veggies are well coated.

Drain the rice noodles and add them to the skillet. Keep stirring to ensure they soak up those wonderful flavors. This should take about 3 minutes.

Once everything's mixed well, take the pan off the heat, and toss in the fresh basil leaves. The residual heat will wilt them perfectly.

Serve with a sprinkle of chopped cilantro and a wedge of lime on the side for an extra burst of flavor.

Why You'll Love This Recipe

  • Aromatic spices with a hint of heat — perfect for spice lovers.
  • Quick and easy to prepare, ideal for busy weeknights.
  • Packed with colorful veggies for a nutritious boost.
  • Dazzling golden hue from turmeric brings visual appeal.

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

Step-by-step 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.

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