If you're searching for a dish that marries the best of Italian and Thai flavors, look no further than Italian Drunken Noodles. This unique recipe showcases the vibrant, spicy elements of Thai-inspired Italian noodles, creating a hearty and flavorful meal that’s perfect for any occasion. With a fusion of garlic, basil, and the rich umami of soy sauce and tomato, these noodles embody comfort food at its finest.
Ingredients
Scale:
8 oz. wide rice noodles or fettuccine
1 tsp. cornstarch
3 tbsp. soy sauce
2 tbsp. tomato sauce
1 tbsp. oyster sauce (optional)
1 tbsp. cooking oil (olive or vegetable)
2 cups mixed bell peppers, sliced
1 cup snap peas or green beans
4 cloves garlic, minced
1 cup fresh basil leaves
1-2 red chili peppers, sliced (adjust for spice preference)
Chopped green onions (for topping)
Additional basil for garnish
Instructions
In a large pot, bring water to a boil. Add the rice noodles or fettuccine and cook according to package instructions, usually about 8-10 minutes until al dente. Drain and set aside.
In a small bowl, combine soy sauce, tomato sauce, oyster sauce (if using), and cornstarch. Mix well and set aside.
In a large skillet or wok, heat the cooking oil over medium-high heat until shimmering.
Add minced garlic, sliced bell peppers, snap peas, and red chili peppers to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Toss in the cooked noodles, ensuring they are evenly mixed with the vegetables.
Pour the prepared sauce over the noodles and vegetables. Stir-fry for an additional 2-3 minutes until the noodles are heated through and coated with the sauce. The mixture should start to bubble slightly.
Remove the skillet from heat and stir in the fresh basil leaves until they wilt slightly from the residual heat.
