Description
Drunken Noodles is a flavorful Thai stir-fry dish made with wide rice noodles, fresh vegetables, aromatic herbs, and a savory sauce. This recipe combines colorful veggies, tender chicken, and fragrant Thai basil for a quick and satisfying meal full of bold, spicy flavors.
Ingredients
Scale
Main Ingredients
- 8 oz wide rice noodles
- 2 Tbsp sesame oil (or canola oil)
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 1 large chicken breast, chopped (or shrimp or tofu)
- 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 (whites and greens separated)
- 1 roma tomato, sliced
- 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped
Sauce Ingredients
- 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
- Cook Noodles: Prepare the rice noodles according to package instructions until tender. Drain and set aside.
- Mix 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: Heat 1 tablespoon of sesame oil in a wok or large skillet over high heat. Add chopped shallots and thinly sliced carrots, stir-frying for about 2 minutes until slightly softened.
- Cook Chicken: Add another tablespoon of oil to the pan. Add chopped chicken breast and season with pepper. Stir-fry until the chicken is cooked through, about 5-7 minutes.
- Add Aromatics and Vegetables: Add minced garlic and ginger to the pan and cook for 10 seconds until fragrant. Then add thinly sliced green bell pepper, zucchini, sliced roma tomato, and the white parts of green onions. Stir-fry for 2 minutes until the vegetables are crisp-tender.
- Add Noodles and Sauce: Add the cooked noodles to the pan and pour the prepared sauce over them. Toss everything together and cook for a few minutes until the noodles are warmed through and well coated in the sauce.
- Finish with Basil: Remove the pan from heat and stir in the roughly chopped Thai basil leaves. Toss gently to combine.
- Serve: Plate the drunken noodles immediately, garnished with the remaining green onion greens and, if desired, extra chili sauce, sriracha, or crushed red pepper flakes for added spice.
Notes
- Substitute protein with shrimp or tofu for a pescatarian or vegetarian option.
- If Thai Holy Basil is unavailable, regular basil is a fine substitute but will change the flavor slightly.
- Adjust the chili paste to your preferred spice level.
- Use low sodium soy sauce to control the saltiness of the dish.
- Wide rice noodles should be handled gently to avoid breaking them during cooking.
- For added crunch, sprinkle chopped peanuts or cashews on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 65 mg
