Description
Drunken Noodles is a flavorful Thai stir-fry featuring tender wide rice noodles tossed with chicken, vibrant vegetables, and a savory sauce made of oyster sauce, soy sauce, and fish sauce. Infused with aromatic garlic, Thai basil, and spicy chilis, this dish is perfect for a quick and satisfying weeknight meal that balances heat and savory notes beautifully.
Ingredients
Scale
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup oyster sauce
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons water
- 2 teaspoons sesame oil
Main Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, sliced thin
- 1 pound chicken breast, chopped into bite-size pieces
- 2 red Thai chilis, seeds removed and chopped
- 1 red bell pepper, sliced thin
- 4 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup Thai basil leaves
Instructions
- Prepare the Noodles: Cook the wide rice noodles according to the package directions, taking care not to overcook. Aim for just al dente to avoid mushiness, then rinse them thoroughly with cold water to stop the cooking process and prevent them from sticking together when stir-frying.
- Make the Sauce: In a bowl, whisk together oyster sauce, soy sauce, fish sauce, brown sugar, and water. Set this flavorful sauce mixture aside for later use.
- Cook the Chicken: Heat sesame oil in a large skillet over medium heat. Once hot, add the chicken pieces, sprinkle with salt, and cook until browned and fully cooked through. Remove the cooked chicken from the skillet and set it aside.
- Sauté Vegetables: Add vegetable oil to the same skillet, then add the sliced onions. Cook for 3 to 4 minutes until softened. Next, add chopped red Thai chilis, sliced red bell pepper, and green onions. Continue cooking for 4 to 5 minutes until the vegetables are tender. Stir in the minced garlic and cook for another minute until fragrant.
- Combine and Toss: Return the cooked chicken to the skillet. Add the prepared noodles, sauce mixture, and Thai basil leaves. Toss everything together thoroughly, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce and fragrant basil.
- Final Cook: Continue cooking the combined ingredients for a few more minutes, just until everything is warmed through and flavors are well blended. Serve immediately for best taste and texture.
Notes
- To prevent noodles from sticking, rinse them under cold water after cooking and toss lightly with a little oil if not cooking immediately.
- Adjust the level of heat by varying the number of red Thai chilis or removing their seeds completely for less spice.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce.
- Cook the noodles al dente as they finish cooking in the stir-fry to avoid mushy texture.
- Use fresh Thai basil for the authentic flavor; regular basil can be used in a pinch but will alter the dish’s taste.
