Description
A classic Thai street food dish, drunken noodles are wide rice noodles stir-fried with chicken, garlic, and Thai chilies, finished with aromatic Thai basil.
Ingredients
Scale
- 8 oz (225g) wide dried rice noodles or 14 oz (400g) fresh wide rice noodles
- 12 oz (340g) boneless skinless chicken thighs, sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 3 tablespoons vegetable or peanut oil
- 3 tablespoons oyster sauce
- 1½ tablespoons light soy sauce
- 1½ tablespoons dark soy sauce
- 2 teaspoons fish sauce
- 1½ tablespoons brown sugar
- 2 tablespoons water
- 4 cloves garlic, roughly chopped
- 3–5 Thai bird’s eye chilies, roughly chopped
- ½ medium yellow onion, sliced
- 1 red bell pepper, sliced
- 4 scallions, cut into 2-inch pieces
- 1½ cups (35g) fresh Thai basil or holy basil
Instructions
- Prepare everything before you heat the wok. Soak the dried noodles, slice the chicken, mix sauce ingredients, chop garlic, and slice vegetables.
- Cook the chicken by heating a wok over high heat, adding oil, and cooking the chicken until just done. Remove and set aside.
- Stir-fry the aromatics by adding garlic and chili to the wok, cooking until golden, then adding onion and red bell pepper.
- Add the soaked noodles and pour the sauce over everything. Toss until coated and the sauce has reduced.
- Finish with basil off the heat, tossing until just wilted. Serve immediately.
Notes
This dish is best made in small batches for optimal stir-frying results. The sauce can be prepared in advance and stored for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg