Description
Drunken Noodles is a flavorful Thai stir-fry dish featuring wide rice noodles, tender chicken, and fresh vegetables tossed in a savory and slightly sweet sauce with the aromatic punch of Thai basil. This quick and easy recipe comes together in under 20 minutes, perfect for a satisfying weeknight meal.
Ingredients
Scale
Sauce
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
- 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
- ½ tbsp fish sauce (recommended, but can be left out completely)
- 1 tbsp brown sugar
- 2 tbsp water
Main Ingredients
- 200 g (7 oz) dried wide rice noodles
- 1 tbsp sesame oil
- 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/¼ inch thick
- 1 brown onion, sliced
- 1 tbsp freshly grated garlic
- 1 carrot, julienned
- 1 bunch bok choy, shredded (1.5 cm/½ inch slices)
- 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons
- 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can also be substituted with regular basil)
To Serve
- Chilli oil vinegar (see note 1), or plain rice wine vinegar
- Crushed roasted peanuts (optional)
Instructions
- Prepare the Stir-Fry Sauce: In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water until well combined to make the flavorful stir-fry sauce.
- Cook the Rice Noodles: Boil the dried wide rice noodles in boiling water just until they become pliable, around 3 minutes (much shorter than typical instructions to avoid mushy noodles). Then rinse them with cold water and drain thoroughly to stop the cooking process; they will finish cooking in the pan later.
- Cook the Chicken: Heat the sesame oil in a large, deep, heavy-based frying pan over high heat. Add the sliced chicken breast and stir continuously until it just begins to change color, signaling it’s starting to cook through.
- Add Aromatics: Add the sliced brown onion and freshly grated garlic to the pan. Stir and cook for about 30 seconds until fragrant to bring out their aroma and flavor.
- Add Vegetables and Noodles: Toss in the julienned carrot, shredded bok choy, sliced spring onions, the partially cooked rice noodles, and pour over the prepared stir-fry sauce. Use tongs to toss everything together thoroughly, ensuring that the veggies soften slightly and the noodles absorb the sauce flavors. Simmer for 2–3 minutes during this step.
- Finish with Thai Basil: Remove the pan from heat and stir through the Thai basil leaves, allowing their fresh aroma to infuse the dish.
- Serve: Divide the drunken noodles among serving bowls. Drizzle with chili oil vinegar or plain rice wine vinegar and optionally sprinkle crushed roasted peanuts on top for added texture and flavor.
Notes
- This quick and easy stir-fry comes together in under 20 minutes with a flavor-packed sauce, tender chicken, and fresh Thai basil.
- A drizzle of chili oil vinegar at the end adds a little extra zing and complexity to the dish.
- Be careful not to overcook the rice noodles; cooking them just until pliable ensures the perfect chewy texture in the final dish.
- If fish sauce is unavailable or undesired, it can be omitted without drastically affecting the flavor.
- Thai basil can be substituted with regular basil if not available, though the flavor will be milder.
- Crushed roasted peanuts add a delightful crunch and nutty dimension but are optional.
Nutrition
- Serving Size: 1 serving
- Calories: 487
- Sugar: 9.9 g
- Sodium: 1477.2 mg
- Fat: 18.5 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 15.7 g
- Trans Fat: 0 g
- Carbohydrates: 44.4 g
- Fiber: 6.7 g
- Protein: 37.4 g
- Cholesterol: 91.3 mg
