Description
A delicious and flavorful recipe for Drunken Noodles, a popular Thai stir-fry dish featuring wide rice noodles, tender chicken, vibrant vegetables, and aromatic Thai basil, all tossed in a savory and slightly spicy sauce. Perfect for a quick and satisfying meal!
Ingredients
Scale
Rice Noodles:
- 8 ounces wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 2 Thai bird chilies or 1 red chili (sliced, adjust to taste)
- 1 pound chicken breast or thighs (thinly sliced)
- 1 red bell pepper (sliced)
- 1 small onion (sliced)
- 1 cup Thai basil leaves
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon water
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water.
- Stir-Fry: Heat oil in a large skillet or wok. Add garlic and chilies, stir-fry until fragrant. Add chicken, cook until browned. Add bell pepper and onion, stir-fry until tender. Add cooked noodles and sauce, toss until coated and heated through.
- Finish: Stir in Thai basil, cook briefly until wilted. Serve hot.
Notes
- For a vegetarian version, substitute tofu for the chicken and use vegetarian oyster sauce and soy sauce.
- Thai basil adds a distinct flavor, but sweet basil can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg
