Description
A flavorful Thai-inspired stir-fried noodle dish featuring wide rice noodles, chicken, fresh vegetables, and aromatic holy basil, all tossed in a savory and slightly spicy sauce.
Ingredients
Scale
Main Ingredients
- 8 oz wide rice noodles
- 2 Tbsp sesame oil (or canola oil)
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 1 large chicken breast, chopped (or shrimp or tofu)
- 3 large cloves of garlic, minced
- ½ teaspoon fresh minced ginger
- 1 zucchini, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 green onions, chopped
- 1 roma tomato, sliced
- 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped
Sauce Ingredients
- 3 Tbsp oyster sauce
- 1/3 cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 Tbsp water
- 1 teaspoon Thai red chili paste (or substitute sriracha or crushed red pepper flakes), more or less to taste
Instructions
- Cook Noodles: Cook the wide rice noodles according to the package instructions until tender. Drain and set aside.
- Prepare Sauce: In a small bowl, mix oyster sauce, low sodium soy sauce, fish sauce, brown sugar, water, and Thai red chili paste until well combined. Set aside.
- Sauté Vegetables: Heat 1 tablespoon of sesame or canola oil in a wok or large skillet over high heat. Add chopped shallots and sliced carrots and cook for 2 minutes, stirring frequently.
- Cook Chicken: Add another tablespoon of oil to the pan. Add the chopped chicken breast, season with pepper, and cook until fully cooked through, stirring occasionally.
- Add Aromatics: Add minced garlic and minced fresh ginger to the pan and cook for about 10 seconds until fragrant.
- Add Remaining Vegetables: Add thinly sliced green bell pepper, zucchini, sliced roma tomato, and the white parts of the chopped green onions. Stir-fry for 2 minutes until vegetables are slightly tender but still crisp.
- Combine Noodles and Sauce: Add the cooked noodles to the pan and pour the prepared sauce over everything. Toss well and cook for a few minutes until noodles are heated through and coated in sauce.
- Finish with Basil: Remove the pan from heat and stir in the chopped fresh Thai Holy Basil leaves until just wilted.
- Serve: Serve the drunken noodles immediately, garnished with the remaining green onion tops and additional chili sauce, sriracha, or crushed red pepper flakes if desired for extra spice.
Notes
- Substitute tofu or shrimp for chicken to make this dish vegetarian or pescatarian.
- If Thai Holy Basil is unavailable, regular sweet basil can be used but flavor will be milder.
- Adjust the amount of chili paste or sriracha to suit your preferred spice level.
- Use low sodium soy sauce to reduce the salt content.
- Rice noodles cook quickly; be careful to avoid overcooking to prevent mushy texture.
- For gluten-free option, ensure oyster sauce and soy sauce are gluten-free versions.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
