Description
Drunken Noodles is a flavorful Thai stir-fry dish featuring wide rice noodles, marinated chicken, and vibrant vegetables tossed in a savory and slightly sweet sauce with aromatic Thai basil and chili for a spicy kick. Perfect for a quick yet 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 Ingredients: Cut and chop all vegetables and chicken breasts so that everything is ready to use before cooking begins. This ensures a smooth and fast cooking process.
- Make Sauce: In a medium mixing bowl, combine soy sauce, oyster sauce, fish sauce, light brown sugar, ground black pepper, and ground ginger. Stir until sugar dissolves to create the flavorful sauce base.
- Marinate Chicken: Place the chopped chicken breasts in a separate medium bowl and pour one-third of the sauce over them. Cover and refrigerate for 20 to 30 minutes to infuse flavor.
- Prepare Noodles: Boil a large pot of water. Place the dried rice noodles in the boiling water, cover, and let sit for 10 minutes, stirring occasionally. Drain and rinse with cold water, then toss noodles with sesame oil in a bowl and set aside to prevent sticking.
- Cook Chicken: Heat 2 tablespoons of vegetable oil in a wok or large nonstick skillet over medium heat. Add the marinated chicken and cook thoroughly until done. Remove chicken from the pan and set aside.
- Stir Fry Vegetables: Increase heat to medium-high and add remaining 2 tablespoons vegetable oil. Add minced garlic, chopped Thai bird’s eye chili, baby corn, red bell pepper, and snow peas. Stir fry for 2 minutes continuously to avoid burning while cooking vegetables evenly.
- Add Aromatics: Add sliced green onions and Thai basil to the skillet. Continue stir frying and mixing for another 1 minute to release flavors.
- Combine Chicken and Noodles: Return cooked chicken to the skillet. Pour in the remaining reserved sauce and add the prepared noodles. Stir and cook for about 5 minutes, turning noodles frequently to absorb sauce and reach desired texture.
- Serve: Remove from heat and garnish with additional green onions and Thai basil if desired. Serve immediately while hot and enjoy the spicy, savory flavors.
Notes
- Wearing gloves while handling the Thai bird’s eye chili is recommended to avoid irritation.
- If you prefer a vegetarian version, replace chicken with firm tofu and use a vegetarian oyster sauce or mushroom sauce.
- Wide rice noodles can be substituted with fresh rice noodles if available for a chewier texture.
- If you want it spicier, add more bird’s eye chilies or include chili flakes when stir frying.
- Do not overcook the noodles to avoid mushiness; stir frequently for even cooking and sauce absorption.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
