30-minute Drunken Saucy Thai Noodles

January 16, 2025

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These 30-minute Drunken Saucy Thai Noodles can be on your table faster than ordering takeout. We love these noodles when we are craving Thai flavors and this recipe is also plant-based but you can easily add desired protein on top!

When you’re craving something flavorful, aromatic, and packed with vibrant colors and textures, these Drunken Saucy Thai Noodles are the perfect dish to satisfy your taste buds. This recipe combines tender noodles, a creamy coconut curry sauce, and fresh vegetables for a wholesome meal that’s as delicious as it is nourishing.

Why You’ll Love These Drunken Saucy Thai Noodles:

Bursting with Flavor: The rich coconut curry sauce brings a perfect balance of spice, creaminess, and umami.
Customizable: Use your favorite noodles and swap out veggies based on what you have on hand.
Quick and Easy: From start to finish, this dish comes together in about 30 minutes.
Perfect for Leftovers: This meal reheats beautifully, making it a great option for meal prep.

Ingredients to make these noodles:

Olive oil or sesame oil – either oil works but I love sesame for more flavor.
Shallots – truly shallots make this sauce with the curry paste, so good!
Fresh ginger or ground ginger – either one works so if you can’t find fresh ginger, no worries
Full fat coconut milk – makes this extra creamy and adds subtle flavor.
Veggie or chicken broth – either one can work in this recipe!
Red curry paste – taste yours before adding as each vary with spice levels!
Long noodles or spaghetti of choice – your go-to spaghetti works. I use gluten-free so my husband can eat it too
White onion – I love sautéed onions in this!
Carrots – I buy shredded to save time)
Edamame – I keep frozen edamame shells in the freezer at all times! Easy protein to add
Purple cabbage – I buy shredded already to save time

How to Make Drunken Saucy Thai Noodles:

Heat the Oil: In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
Add Aromatics: Add the minced shallots and ginger. Stir-fry for 3-5 minutes until fragrant and softened.
Incorporate the Curry Paste: Stir in the red curry paste and cook for about 1 minute to release its flavors.
Create the Sauce Base: Pour in the coconut milk, stirring to combine. Add the broth and let the sauce simmer gently for 15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If you want a thinner sauce, add a bit more broth as needed.

Step 2: Cook the Noodles and Vegetables:

Cook Noodles: Prepare your noodles according to the package instructions. Drain and set aside.
Stir-Fry the Veggies: Heat 1 tablespoon of olive oil or sesame oil in a large skillet over high heat. Add the chopped onion, shredded carrots, edamame, and any other veggies you’d like to include. Stir-fry for about 5 minutes until the veggies are tender-crisp and brightly colored.
Add the Noodles: Toss the cooked noodles into the skillet with the veggies, mixing well to combine.

Step 3: Assemble the Bowls:

Add the Sauce: Pour the prepared coconut curry sauce over the noodles and veggies. Toss everything together until evenly coated. Be careful not to overcook at this stage to avoid the noodles becoming too sticky.
Top and Serve: Divide the noodles into bowls and top with shredded purple cabbage, sesame seeds, fresh lime wedges, and basil leaves. For extra flavor, squeeze fresh lime juice over the top right before eating.

Tips for the Best Drunken Saucy Thai Noodles:

Choose Your Noodles Wisely: Traditional rice noodles are excellent for a Thai-inspired dish, but you can use spaghetti, linguine, or even zucchini noodles for a low-carb option.
Adjust Spice Levels: If you prefer a milder dish, reduce the amount of red curry paste or choose a less spicy brand. For a spicier kick, add a pinch of chili flakes or sriracha.
Boost Protein: Add tofu, shrimp, or grilled chicken to make this a more protein-packed meal.
Prep Ahead: Chop your vegetables and prepare the sauce in advance to save time during cooking.

Why “Drunken” Noodles?

While the term “drunken noodles” might evoke images of indulgence, it’s a name rooted in Thai culinary tradition. The dish doesn’t actually contain alcohol; instead, it refers to the bold, punchy flavors that are said to pair well with a cold drink. In this version, the creamy coconut curry sauce adds an irresistible twist to the classic concept.

Customizing Your Drunken Saucy Thai Noodles:

This recipe is incredibly flexible, making it easy to adapt based on your preferences and pantry staples. Here are a few ideas:

Add More Veggies: Include bell peppers, zucchini, mushrooms, or snap peas for extra nutrients and variety.
Go Gluten-Free: Use rice noodles or gluten-free spaghetti to accommodate dietary needs.
Add more Protein: add some salmon, shrimp, tofu or chicken for more protein.
Make It Vegan: Use vegetable broth and ensure your curry paste is vegan-friendly.
Top It Off: Garnish with crushed peanuts, crispy shallots, or a drizzle of sesame oil for extra texture and flavor.

Health Benefits of these Noodles:

This dish isn’t just delicious—it’s packed with nutritional benefits:

Coconut Milk: Rich in healthy fats that provide energy and help with nutrient absorption.
Ginger and Curry Paste: Known for their anti-inflammatory properties and digestive benefits.
Colorful Vegetables: Packed with vitamins, minerals, and antioxidants to support overall health.
Noodles: A great source of carbohydrates to fuel your day.

Leftovers and Storage:

If you’re lucky enough to have leftovers, here’s how to store them:

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
Freezer: While the noodles and veggies don’t freeze well, you can make and freeze the coconut curry sauce separately for up to 2 months. Simply defrost and toss with freshly cooked noodles and veggies when ready to eat.

These Drunken Saucy Thai Noodles are a celebration of bold flavors, fresh ingredients, and easy cooking. Whether you’re hosting a dinner party, meal-prepping for the week, or indulging in a cozy night at home, this recipe delivers on all fronts. The combination of creamy coconut curry sauce, tender noodles, and vibrant veggies is sure to become a staple in your kitchen.

So grab your favorite noodles, whip up the sauce, and let the flavors transport you to the bustling streets of Thailand. Don’t forget to top your bowl with fresh lime juice and basil for that final touch of perfection!