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Drunken Noodles

Drunken noodles
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Indulge in the vibrant flavors of Drunken Noodles, a delightful Thai dish that brings the essence of street food right to your dining table. This easy-to-make recipe features tender chicken, fresh vegetables, and wide rice noodles tossed in a savory sauce that packs an umami punch. Perfect for busy weeknights or casual gatherings, this one-pan wonder is customizable to suit your taste. With its quick preparation time and minimal cleanup, Drunken Noodles are not just a meal—they’re an experience that will impress everyone at your table.

Ingredients

Scale
  • 250 grams medium wide rice noodles (dried)
  • 250 grams chicken thighs or chicken breast
  • 3 tablespoons vegetable or canola oil
  • 1 tablespoon minced garlic
  • 1/2 onion (sliced)
  • 4-5 baby bok choy
  • 1 cup holy basil
  • 3 teaspoons soy sauce
  • 1.5 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon + 1 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • pinch ground white pepper
  • 1/4 cup chicken stock or water

Instructions

  1. Cut the chicken into thin strips and marinate with soy sauce for 15–20 minutes.
  2. Soak rice noodles in hot water until tender; drain.
  3. Prepare bok choy and pluck basil leaves.
  4. Mix all sauce ingredients in a bowl and set aside.
  5. In a heated wok or skillet with 2 tablespoons of oil, sear the chicken until almost cooked through and remove.
  6. Sauté onions and garlic; add bok choy and stir-fry.
  7. Add noodles, chicken, basil, and pour sauce around the edges of the pan.
  8. Toss everything over high heat until well-coated; serve hot.

Nutrition

Find it online: https://epichistorian.com/drunken-noodles/