Drunken Noodles
A vibrant and flavorful Thai dish featuring tender chicken, fresh vegetables, and aromatic herbs, balanced with savory, sweet, and spicy notes.
Ingredients
For the Noodles
- 8 ounces dried rice noodles
For the Sauce
- 0.25 cup oyster sauce
- 0.25 cup soy sauce
- 1 tablespoon Asian fish sauce
- 1 tablespoon maple syrup
- 1 teaspoon white sugar
- 2 tablespoons cold water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 cup shallots, thinly sliced
- 6 teaspoons chile padi (bird's eye chiles), thinly sliced
- 4 cloves garlic, minced
- 2.5 pounds skinless, boneless chicken thighs, cut into strips
- 1 pound Chinese broccoli, sliced
- 4 pieces green onions, thinly sliced
- 1 cup fresh Thai basil leaves
Instructions
Preparation
- Soak the dried rice noodles in hot water for about 10 to 15 minutes until softened, stirring occasionally to prevent sticking. Drain and cover with a damp paper towel.
- In a small bowl, mix together the oyster sauce, soy sauce, Asian fish sauce, maple syrup, white sugar, and cold water to create the sauce.
Cooking
- Heat vegetable oil and sesame oil in a wok or large frying pan over medium-high heat. Stir-fry the shallots, chilies, and garlic for about two minutes.
- Add the chicken to the center of the pan and sear for about one minute. Mix fully with the shallots.
- Once the chicken is nearly cooked, add the Chinese broccoli stems and stir-fry for about two minutes. Add the Chinese broccoli leaves and stir until wilted.
- Pour the prepared sauce and sliced scallions into the pan. Mix well and let it simmer.
- Add the soaked rice noodles and gently toss to coat them in the sauce, heating for about two minutes.
- Remove from heat and fold in the fresh Thai basil leaves until wilted. Adjust seasoning as necessary.
Serving
- Plate the drunken noodles and garnish with extra Thai basil leaves and finely sliced green onions. Serve hot.
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Notes
Customize spice levels by altering the amount of bird's eye chiles. Fresh ingredients are preferred for the best flavor. Leftovers can be stored in airtight containers in the fridge for up to three days or frozen for up to three months.