Description
Drunken Noodles is a flavorful Thai stir-fried noodle dish featuring wide rice noodles, marinated chicken, vibrant vegetables, and a savory sauce made from soy, oyster, fish sauce, and spices. This recipe promises a perfect balance of spicy, sweet, and savory flavors, ideal for a quick and 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
- Prepare Ingredients: Cut and chop all vegetables and chicken breasts so that everything is ready before you start cooking, as the stir-frying process moves quickly.
- Make the Sauce: In a medium mixing 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 dissolves.
- Marinate the Chicken: Place chopped chicken breasts in a medium bowl. Pour one third of the sauce over the chicken, cover it, and refrigerate for 20 to 30 minutes to marinate. Reserve the remaining sauce for later use.
- Soak the Noodles: Bring a large pot of water to boil. Cover the dried rice noodles with the boiling water and let them sit for 10 minutes, stirring occasionally. Drain the noodles, rinse under cold water, then toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
- Cook the Chicken: Heat 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium heat. Add the marinated chicken and cook thoroughly until no longer pink. Remove chicken from 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 constantly for 2 minutes to tender-crisp vegetables.
- Add Aromatics: Mix in sliced green onions and torn Thai basil. Continue to stir-fry for 1 minute until fragrant.
- Combine Chicken and Noodles: Return the cooked chicken to the pan, add the reserved sauce and noodles. Stir continuously for about 5 minutes until noodles absorb the sauce and reach desired tenderness, turning noodles frequently.
- Serve: Remove from heat and serve immediately, garnished with additional green onions and Thai basil if desired.
Notes
- Wear gloves when handling Thai bird’s eye chili to avoid skin irritation and do not touch your eyes.
- If wide rice noodles are unavailable, substitute with fresh flat rice noodles or pad Thai noodles for similar texture.
- Marinating the chicken boosts flavor but can be skipped if short on time; just increase the amount of sauce used when stir frying.
- Adjust chili quantity to your heat preference or omit if sensitive to spice.
- For vegetarian option, replace chicken with tofu and use vegetarian oyster sauce.
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: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
