Description
Drunken Noodles is a flavorful Thai stir-fry featuring wide rice noodles, marinated chicken, fresh vegetables, and a savory, slightly sweet sauce with soy, oyster, and fish sauce. This vibrant dish balances spicy heat from Thai bird’s eye chili with aromatic Thai basil, perfect for a quick and satisfying dinner.
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
- 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
- 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
- Prep Everything: Cut and chop all vegetables and prepare your ingredients so they are ready to cook quickly once you start.
- Make the Sauce: In a medium mixing bowl, mix together 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.
- Marinate the Chicken: Place the chopped chicken breasts in a medium bowl, pour one third of the sauce over them, cover, and refrigerate for 20 to 30 minutes. Reserve the remaining sauce.
- Prepare the Noodles: Boil a large pot of water, cover the dried rice noodles with boiling water and let them sit for 10 minutes, stirring occasionally. Drain and rinse with cold water, then toss with 1 teaspoon sesame oil and set aside.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a wok or large nonstick skillet over medium heat. Add the marinated chicken and cook thoroughly. Remove and set aside.
- Stir-Fry Vegetables: Increase heat to medium-high, add remaining 2 tablespoons vegetable oil. Add garlic, bird’s eye chili, baby corn, red bell pepper, and snow peas. Stir-fry for 2 minutes, stirring constantly to avoid burning.
- Add Aromatics: Add sliced green onions and torn Thai basil to the skillet. Continue cooking and stirring for 1 more minute.
- Combine Chicken and Sauce: Return cooked chicken to the skillet, add the remaining sauce, and then stir in the prepared noodles. Cook and stir for approximately 5 minutes until noodles absorb the sauce and reach desired texture.
- Serve: Remove from heat, garnish with additional green onions and basil, and serve immediately.
Notes
- Wear gloves when handling Thai bird’s eye chili or wash your hands immediately afterward to avoid irritation.
- Use a wok or large nonstick skillet for best stir-fry results.
- If fresh Thai basil is unavailable, substitute with sweet basil but the flavor will be slightly different.
- Make sure to soak noodles sufficiently to avoid breakage during cooking.
- Adjust the amount of chili to control the spice level based on personal preference.
- Marinating the chicken enhances flavor but can be skipped if short on time.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
