During a college visit several years ago, my family and I tried this dish for the first time. Of all the entrees we ordered, this plate of wide tender noodles was the most popular. After the trip and home back in my kitchen, I went about recreating the dish.
Freshly made rice noodles are the way to go here—dried noodles can be substituted, but there’s no comparison to the flavor of the sauce absorbed in fresh noodles and the tender bite. You’ll want to pick some up, along with the Thai basil, and the ingredients for the sauce at your local Asian market near the produce department.
Feel free to adjust the vegetables and protein to your family’s taste. Drunken Noodles quickly became a family favorite in our home and one we love eating on a regular basis.