Description
Drunken Noodles is a flavorful Thai stir-fry dish featuring wide rice noodles, marinated chicken, fresh vegetables, and aromatic Thai basil, all tossed in a savory and slightly sweet sauce. This recipe is perfect for a quick yet satisfying weeknight meal that brings the vibrant flavors of Thailand to your table.
Ingredients
Scale
Sauce
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar packed
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
Noodles
- 8 ounces flat wide dried rice noodles ¼ inch or more if you have them
- 1 teaspoon sesame oil
Stir Fry
- 2 chicken breasts chopped
- 4 tablespoons vegetable oil divided
- 2 garlic cloves minced
- 1 Thai bird’s eye chili chopped (wear gloves or wash as soon as you’re done, and don’t touch your eyes)
- 15 ounces whole baby corn cut in half and quartered
- 1 red bell pepper sliced
- 10 snow peas
- 2 green onions sliced, plus more for garnish
- 1 cup Thai basil torn into small pieces, plus more for garnish
Instructions
- Prepare ingredients: Chop all vegetables and chicken breasts before starting the cooking process to ensure a smooth and quick stir-fry.
- Make the sauce: In a medium bowl, combine 4 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 2 tablespoons light brown sugar, ½ teaspoon ground black pepper, and ½ teaspoon ground ginger. Mix well.
- Marinate chicken: Place chopped chicken breasts in a separate bowl, pour one-third of the sauce over the chicken, cover, and refrigerate for 30 minutes to absorb the flavors.
- Prepare noodles: Boil a large pot of water, then pour over the dried rice noodles. Let them soak for 10 minutes, stirring occasionally. Drain and rinse with cold water. Toss noodles with 1 teaspoon sesame oil and set aside.
- Cook chicken: Heat 2 tablespoons of vegetable oil in a wok or large nonstick skillet over medium heat. Add marinated chicken and cook until fully cooked through. Transfer chicken to a bowl and set aside.
- Cook vegetables: Increase heat to medium-high and add remaining 2 tablespoons vegetable oil. Add minced garlic, chopped chili, baby corn, red bell pepper, and snow peas. Stir-fry for 2 minutes, stirring constantly to prevent burning.
- Add aromatics: Add sliced green onions and Thai basil to the vegetables. Cook and stir for an additional minute.
- Combine chicken and noodles: Return cooked chicken to the skillet with the vegetables. Pour in the remaining sauce and add the prepared noodles. Stir and cook for about 5 minutes, making sure to turn the noodles to evenly absorb the sauce and reach your desired texture.
- Serve: Remove from heat and serve immediately, garnishing with extra green onions and Thai basil if desired.
Notes
- Wear gloves or wash hands thoroughly after handling Thai bird’s eye chili to avoid irritation.
- For a vegetarian version, substitute chicken with tofu and use mushroom sauce instead of oyster sauce.
- If fresh Thai basil is not available, sweet basil can be used as a substitute.
- Make sure to soak the rice noodles properly as under-soaked noodles will be hard and chewy.
- Use a wok or a large nonstick skillet for best stir-fry results and heat distribution.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
