Drunken Noodles
A flavorful Thai dish made with wide rice noodles, chicken, and an array of spices for a satisfying meal.
Ingredients
Noodles and Sauce
- 7 oz dried rice noodles (wide) You can also use other types, but wide rice noodles are traditional.
- 2 tbsp oil (peanut, vegetable or canola) Use your preferred type of oil.
- 3 large cloves garlic (minced) Freshly minced garlic for best flavor.
- 2 pieces birds eye chili or Thai chilies (deseeded, very finely chopped) Adjust according to your spice tolerance.
- ½ onion onion (sliced)
- 200 g chicken thighs (cut into bite-size pieces; breast ok too) Good-quality chicken enhances the dish.
- 2 tsp fish sauce (or soy sauce) Fish sauce adds authentic flavor.
- 2 pieces green onions (cut into 3cm/2" pieces)
- 1 cup Thai or Thai Holy Basil leaves (sub regular basil) Regular basil can be used as a substitute.
- 3 tbsp oyster sauce
- 1 ½ tbsp light soy sauce
- 1 ½ tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
Preparation
- Prepare noodles according to packet directions.
- Mix the sauce ingredients in a small bowl.
Cooking
- Heat oil in a wok or a large heavy-based skillet over high heat.
- Add garlic and chili and cook for about 10 seconds. Be cautious! The chili might make you cough!
- Add onion and cook for 1 minute.
- Put in chicken and fish sauce, frying until cooked, which should take around 2 minutes.
- Add green onion, noodles, and the sauce. Cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and add basil immediately. Toss until just wilted and serve right away.
Notes
Serve hot straight from the wok. You can top with additional basil or chili for extra spice. A squeeze of lime enhances the dish.