Description
Drunken Noodles is a flavorful Thai stir-fried noodle dish featuring wide rice noodles, marinated chicken, vibrant vegetables, and a savory sauce made with soy, oyster, and fish sauces. This quick and delicious meal combines spicy, sweet, and aromatic notes, 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 thickness)
- 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 (use gloves or wash hands thoroughly after handling)
- 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 Ingredients: Prepare all vegetables by chopping, slicing, and tearing Thai basil. This ensures a smooth cooking process as the dish cooks quickly.
- Make 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. Stir until sugar is dissolved and set aside.
- Marinate Chicken: Place chopped chicken breasts into a bowl and pour one-third of the prepared sauce over them. Cover and refrigerate for 20 to 30 minutes to infuse flavor.
- Prepare Noodles: Bring a large pot of water to a boil. Cover the dried rice noodles with boiling water and let soak for 10 minutes, stirring occasionally. Drain and rinse with cold water to stop cooking. Toss noodles lightly 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 thoroughly until no longer pink. Transfer chicken to a bowl and set aside.
- Stir Fry Vegetables: Increase heat to medium-high and add the remaining 2 tablespoons vegetable oil to the skillet. Add minced garlic, chopped chili, baby corn, sliced red bell pepper, and snow peas. Stir fry for 2 minutes, stirring constantly to prevent burning.
- Add Aromatics: Add sliced green onions and torn Thai basil to the skillet. Continue cooking and stirring for an additional minute to release the basil’s aroma.
- Combine Everything: Return cooked chicken to the skillet and stir to combine. Pour in the remaining two-thirds of the sauce and add noodles. Stir continuously for about 5 minutes until noodles absorb the sauce and achieve the desired texture, turning noodles to ensure even cooking.
- Serve: Remove from heat and garnish with extra green onions and Thai basil. Serve immediately while hot and flavorful.
Notes
- Wear gloves or wash hands thoroughly after handling bird’s eye chili to avoid irritation.
- If you can’t find Thai basil, substitute with sweet basil but note the flavor difference.
- You can swap chicken for tofu or shrimp to vary the protein.
- Adjust chili amount to suit your spice preference.
- Soaking noodles instead of boiling preserves their texture and prevents overcooking during stir fry.
- Use a wok for best stir-fry results but a large skillet will also work.
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: fifty five g
- Fiber: 4 g
- Protein: thirty g
- Cholesterol: 70 mg
