Description
This vibrant Drunken Noodles recipe is a flavorful Thai stir-fry featuring wide rice noodles, tender chicken breast, and a savory blend of oyster sauce, soy sauces, and aromatic basil. Perfectly balanced with a hint of sweetness and spice, it offers a quick and satisfying meal that can be ready in under 20 minutes.
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 (optional, but recommended)
- 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/1/4 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 substitute with regular basil)
Garnishes & Condiments
- Chili oil vinegar (equal parts rice wine vinegar and chili oil)
- Crushed roasted peanuts (optional)
Instructions
- Prepare the Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce (if using), brown sugar, and water. Stir until the sugar is fully dissolved and set aside.
- Cook the Noodles: Soak the dried wide rice noodles in warm water for about 7-10 minutes until softened but still firm to the bite. Drain and set aside. Alternatively, prepare noodles according to package instructions.
- Heat the Pan and Cook Chicken: Warm a large skillet or wok over medium-high heat. Add sesame oil, then add the sliced chicken breast. Stir-fry for 3-4 minutes until the chicken is cooked through and slightly golden.
- Add Aromatics and Vegetables: Add the sliced brown onion and grated garlic to the pan, stir frying for 1-2 minutes until fragrant. Then add the julienned carrot, shredded bok choy, and sliced spring onions. Stir-fry for another 2 minutes until the vegetables are just tender but still crisp.
- Combine Noodles and Sauce: Add the soaked and drained noodles to the skillet. Pour the prepared sauce over the noodles and toss everything together using tongs or spatulas to evenly coat the noodles and ingredients in the sauce. Stir-fry for an additional 2-3 minutes to ensure everything is heated through and flavors meld.
- Finish with Basil: Remove the skillet from heat and fold in the Thai basil leaves, allowing their fragrance to release from the residual heat. Mix gently to combine.
- Serve with Condiments: Plate the drunken noodles hot. Offer chili oil vinegar on the side for a spicy tang and sprinkle crushed roasted peanuts over the top if desired for added texture and flavor.
Notes
- You can substitute chicken with beef, shrimp, or tofu for different protein options.
- If Thai basil is unavailable, regular basil can be used but will alter the authentic flavor slightly.
- Adjust the chili oil vinegar garnish according to your spice tolerance.
- For a vegetarian version, omit fish sauce and chicken, and use vegetable-based sauces.
- Wide rice noodles can be found in Asian grocery stores or substituted with fresh flat rice noodles if preferred.
