Description
Drunken Noodles is a popular Thai stir-fried noodle dish featuring wide rice noodles tossed with a savory and spicy sauce, fresh vegetables, chicken, and aromatic Thai basil. This flavorful meal comes together quickly for a satisfying dinner with a balance of textures and bold flavors.
Ingredients
Scale
Noodles and Protein
- 8 oz wide rice noodles
- 1 large chicken breast, chopped (or shrimp or tofu)
Vegetables and Aromatics
- 2 Tbsp sesame oil (or canola oil)
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 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 (separate whites and greens)
- 1 roma tomato, sliced
- 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped
Sauce
- 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), adjust to taste
Instructions
- Prepare noodles: Cook the wide rice noodles according to the package instructions until tender. Drain and set aside.
- Make the sauce: In a small bowl, combine oyster sauce, low sodium soy sauce, fish sauce, brown sugar, water, and Thai red chili paste. Stir well and set aside.
- Cook vegetables and chicken: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add chopped shallots and thinly sliced carrots, cooking for 2 minutes until slightly softened.
- Add chicken and aromatics: Add another tablespoon of oil to the pan. Add the chopped chicken breast and season with pepper. Cook until the chicken is cooked through. Then add minced garlic and minced ginger; sauté for 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. Cook for 2 minutes, stirring frequently.
- Toss noodles and sauce: Add the cooked noodles to the pan and pour the prepared sauce over everything. Toss well to combine and cook for a few more minutes until the noodles are heated through and coated with sauce.
- Add basil and finish: Remove the pan from heat and stir in the roughly chopped Thai Holy Basil leaves. Garnish with the remaining green onion greens and serve immediately.
- Optional spice: Serve with extra chili sauce, sriracha, or crushed red pepper flakes for added heat.
Notes
- Substitute shrimp or tofu for chicken to make it pescatarian or vegetarian respectively.
- If Thai Holy Basil is unavailable, regular sweet basil can be used but the flavor will be milder.
- Adjust the amount of chili paste or sriracha to control the spice level.
- Use low sodium soy sauce to keep sodium levels moderate.
- For a gluten-free version, ensure oyster sauce and soy sauce are gluten-free or substitute with tamari.
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: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
