Description
Drunken Noodles is a flavorful Thai stir-fry dish featuring wide rice noodles tossed with marinated chicken, fresh vegetables, and a savory sauce made of soy, oyster, and fish sauces. This quick, spicy meal is enriched with Thai basil and chili, perfect for a 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
- Prepare Ingredients: Chop all vegetables and chicken breasts and have them ready to go before starting the cooking process.
- Make Sauce: In a medium mixing bowl, mix 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 Chicken: Place chopped chicken in a medium bowl, pour a third of the sauce over it, cover, and refrigerate for 20 to 30 minutes. Reserve the remaining sauce for later.
- Soften Noodles: Boil a large pot of water, cover the dried noodles with the 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 Chicken: Heat 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium heat. Add marinated chicken and cook until fully done. Transfer chicken to a bowl and set aside.
- Stir Fry Vegetables: Increase heat to medium-high, 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 avoid burning.
- Add Aromatics: Add sliced green onions and Thai basil, continue cooking and stirring for 1 more minute.
- Combine Ingredients: Return cooked chicken to the skillet, add remaining sauce and noodles. Stir continuously for about 5 minutes until noodles reach desired texture and absorb the sauce well.
- Serve: Remove from heat and serve immediately, garnishing with extra green onions and Thai basil if desired.
Notes
- Wear gloves when handling Thai bird’s eye chili and avoid touching your eyes.
- Use a wok or large skillet for best results to allow even cooking and tossing of ingredients.
- Adjust the amount of chili to control the spiciness to your preference.
- If rice noodles are not available, wide flat noodles can be substituted.
- Marinating chicken enhances flavor but can be skipped if short on time.
- Use fresh Thai basil for authentic flavor; substitute with sweet basil if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 1000 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
