Description
Delicious and vibrant Drunken Noodles, a popular Thai stir-fry featuring tender chicken, wide rice noodles, fresh vegetables, and fragrant Thai basil in a flavorful savory sauce. Ready in under 20 minutes, this dish offers a perfect balance of spicy, savory, and sweet notes, elevated by the optional drizzle of chili oil vinegar and crunchy crushed peanuts.
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)
Toppings (Optional)
- Chili oil vinegar, or plain rice wine vinegar
- Crushed roasted peanuts
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 form the flavorful stir-fry sauce.
- Cook the Rice Noodles: Boil the dried wide rice noodles in water just until they become pliable, about 3 minutes (check package instructions but avoid overcooking to prevent mushy noodles). Rinse under cold water and drain thoroughly. The noodles will finish cooking later in the stir-fry.
- Cook the Chicken: Heat sesame oil in a large, deep, heavy-based frying pan over high heat. Add the finely sliced chicken breast and stir-fry until it just starts to change color, ensuring it is partially cooked but still tender.
- Add Aromatics: Add sliced brown onion and freshly grated garlic to the pan. Stir-fry for about 30 seconds until fragrant and the onion starts softening.
- Add Vegetables and Noodles: Add julienned carrot, shredded bok choy, sliced spring onions, the partially cooked rice noodles, and the prepared stir-fry sauce to the pan. Using tongs, toss everything together thoroughly to incorporate all ingredients.
- Simmer the Stir-Fry: Allow the mixture to simmer for 2–3 minutes so the vegetables slightly soften, the noodles absorb the sauce, and the flavors meld beautifully.
- Finish with Basil: Remove the pan from heat and gently fold in the fresh Thai basil leaves to preserve their aroma and freshness.
- Serve: Divide the Drunken Noodles among serving bowls. Top each serving with a drizzle of chili oil vinegar or rice wine vinegar for a touch of tang and heat, and sprinkle with crushed roasted peanuts if desired for crunch and extra 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 to these Drunken Noodles.
- If you prefer, substitute Thai basil with regular basil though the traditional flavor will be milder.
- Fish sauce can be omitted for a less intense salty flavor, but it adds authentic depth.
- Overcooking the rice noodles will cause them to break down and become mushy, so be sure to boil them just until pliable.
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: 14.9 g
- Trans Fat: 0 g
- Carbohydrates: 44.4 g
- Fiber: 6.7 g
- Protein: 37.4 g
- Cholesterol: 91.3 mg
