ADVERTISEMENT
**Italian Drunken Noodles: A Flavorful Twist on a Thai Classic**
Drunken noodles are a popular dish in Thai cuisine, known for their bold flavors and satisfying texture. However, in this recipe, we’re putting an Italian spin on the classic—bringing together the zesty flavors of Italian cooking with the heartiness of drunken noodles. The result? A delightful fusion of savory, spicy, and aromatic ingredients that will make your taste buds dance with every bite.
This **Italian Drunken Noodles** recipe is perfect for those who enjoy the boldness of traditional Thai drunken noodles but want to try something new with a little bit of Italian flair. Packed with fresh vegetables, Italian herbs, a hint of heat, and a splash of red wine, this dish is a fantastic blend of two culinary worlds.
### Ingredients
**For the noodles:**
– 8 ounces of **wide rice noodles** or **pappardelle** pasta (for a true Italian twist, pappardelle works wonderfully)
– 1 tablespoon **olive oil**
– 1/2 cup **red wine** (dry red wine works best)
– 1 tablespoon **soy sauce**
– 1 tablespoon **balsamic vinegar** (for added depth)
– 1/2 teaspoon **red pepper flakes** (adjust based on your heat preference)
– 1 tablespoon **Italian seasoning** or a blend of dried basil, oregano, and thyme
– 1/2 cup **cherry tomatoes**, halved
– 1/4 cup **black olives**, sliced (optional)
– 1/4 cup **fresh basil leaves**, chopped (for garnish)
**For the protein (optional):**
– **Chicken breast** or **Italian sausage**, grilled or sautéed, sliced thinly (optional but adds extra heartiness)
**For the vegetables:**
– 1 tablespoon **olive oil** (for sautéing)
– 1/2 medium **onion**, thinly sliced
– 2 **garlic cloves**, minced
– 1 small **bell pepper**, thinly sliced (red or yellow for color)
– 1/2 cup **zucchini**, thinly sliced or julienned
– 1/2 cup **fresh spinach leaves** (optional, for extra greens)
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
