Description
Drunken Noodles is a vibrant and savory Thai stir-fry dish featuring wide rice noodles tossed with tender chicken, fresh vegetables, and aromatic Thai Holy Basil. This quick and flavorful meal balances sweet, salty, and spicy flavors with a delicious sauce made from oyster sauce, soy sauce, fish sauce, and chili paste, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Noodles and Protein
- 8 oz wide rice noodles
- 1 large chicken breast, chopped (or substitute shrimp or tofu)
Vegetables and Aromatics
- 2 Tbsp sesame oil (or canola oil), divided
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 3 large cloves garlic, minced
- 1/2 teaspoon fresh minced ginger
- 1 zucchini, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 green onions, chopped (separate whites and greens)
- 1 roma tomato, sliced
- 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped
Sauce
- 3 Tbsp oyster sauce
- 1/3 cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 Tbsp water
- 1 teaspoon Thai red chili paste (adjust to taste, or substitute sriracha or crushed red pepper flakes)
Instructions
- Cook noodles: Prepare the wide rice noodles according to the package instructions until al dente. Drain and set aside.
- Make the sauce: In a small bowl, whisk together oyster sauce, low sodium soy sauce, fish sauce, brown sugar, water, and Thai red chili paste. Set aside.
- Sauté aromatics and vegetables: Heat 1 tablespoon of sesame oil in a wok or large skillet over high heat. Add chopped shallots and thinly sliced carrots, stir-fry for 2 minutes until fragrant and slightly softened.
- Cook the protein: Add the remaining tablespoon of oil to the pan. Add the chopped chicken and season with freshly ground black pepper. Stir-fry until fully cooked through, about 4-5 minutes.
- Add garlic and ginger: Add minced garlic and fresh ginger to the pan, cook for about 10 seconds until aromatic, stirring frequently to prevent burning.
- Stir-fry vegetables: Toss in bell pepper slices, zucchini slices, sliced tomato, and the whites of the green onions. Cook for 2 minutes, stirring constantly to soften the vegetables without losing their crispness.
- Add noodles and sauce: Add the cooked noodles to the pan. Pour the prepared sauce over the noodles. Toss everything together well and cook for a few more minutes until the noodles are heated through and coated with the sauce.
- Finish with basil: Remove the pan from heat and stir in the roughly chopped Thai Holy Basil leaves for a fresh herbal aroma and flavor.
- Serve: Plate the drunken noodles immediately, garnished with the remaining green onion tops and, if desired, extra chili sauce, sriracha, or crushed red pepper flakes for added spice.
Notes
- You can substitute chicken with shrimp or tofu for a different protein option.
- Thai Holy Basil is preferred for authentic flavor but regular basil works as a substitute.
- Adjust the amount of chili paste or sriracha based on your spice tolerance.
- Wide rice noodles should be cooked carefully to avoid over-softening and breaking apart.
- Use low sodium soy sauce to control the saltiness of the dish.
- Serve immediately to enjoy the fresh texture and vibrant flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 405 kcal
- Sugar: 7 g
- Sodium: 1529 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 36 mg
