Welcome to the exciting world of Italian cuisine, where creativity knows no bounds! Today, we’re taking a delightful detour from the traditional Italian recipes and diving into the realm of Italian Drunken Noodle – a playful concoction infused with spirits and brimming with tantalizing flavors. Don’t worry, it’s not about cooking noodles while sipping wine, but rather a fusion of Italian and Thai influences. Let’s embark on this culinary adventure together!


  • 8 oz (225g) wide rice noodles
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 cup fresh basil leaves
  • 1/4 cup soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons Italian red wine (Chianti works wonderfully)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup vegetable broth
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish

Step by Step:

  1. Preparation:
    • Cook the rice noodles according to the package instructions. Rinse them with cold water to prevent sticking and set them aside.
    • Chop the vegetables and prepare the basil leaves. Have everything within arm’s reach, as this dish cooks quickly.
  2. Sautéing and Boozing:
    • Heat the olive oil in a large skillet or wok over medium-high heat.
    • Add the sliced red onion and minced garlic, sautéing until fragrant and translucent.
    • Pour in the Italian red wine and let it sizzle for a moment, releasing its charming aroma.
    • Now, stir in the soy sauce, oyster sauce, sweet chili sauce, and fish sauce, creating a harmonious fusion of flavors.
  3. Veggie Fiesta:
    • Add the julienned red and yellow bell peppers, stirring them with love until they begin to soften.
    • Toss in the cherry tomatoes, broccoli florets, and snap peas, giving them a brief but delightful sauté. We want them to retain their vibrant colors and crispness.
  4. The Drunken Sauce:
    • Lower the heat to medium and pour in the vegetable broth, balsamic vinegar, and brown sugar, creating a rich and tangy sauce.
    • Allow the sauce to simmer gently, allowing the flavors to mingle and dance together.
  5. Noodle Nirvana:
    • Add the cooked rice noodles to the sauce, tossing them with the vegetable medley until they are well-coated and infused with all the deliciousness.
    • Season with salt and pepper to your taste preferences. Remember, a pinch of love makes everything taste better!
  6. Basil Bliss:
    • Finally, sprinkle the fresh basil leaves over the Italian Drunken Noodle, infusing the dish with their aromatic essence.
  7. Serving and Savoring:
    • Serve the Italian Drunken Noodle hot, garnished with a generous sprinkling of grated Parmesan cheese. The cheese adds a delightful creaminess and complements the spirited flavors of the dish.

Now, dear culinary adventurers, savor the explosion of tastes that awaits you in this unique Italian-Thai fusion masterpiece. The Italian Drunken Noodle is a testament to the magical union of diverse culinary traditions – a dish that celebrates the spirit of experimentation and creativity in the kitchen. Buon appetito! Cheers!

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