Drunken Noodles

5 from 1 vote

Thai Drunken Noodles are made with wide rice noodles that are stir-fried to perfection in a fragrant blend of herbs, spices, and sauces. It's deliciously spicy, savory, and slightly sweet, creating an unforgettable flavor profile that'll have you coming back for more!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Asian

Servings: servings

Calories: 629kcal

Author: Amy Nash

Ingredients

Noodles

8 ounces flat, wide dried rice noodles (¼ inch or more if you have them)
1 teaspoon sesame oil

Sauce

4 Tablespoons soy sauce
2 Tablespoon oyster sauce
2 Tablespoon fish sauce
2 Tablespoon brown sugar
½ teaspoon black pepper
½ teaspoon ground ginger

Stir Fry

2 chicken breasts, butterflied, then sliced thin
4 Tablespoons vegetable or canola oil, divided
2 cloves garlic, minced
1 Thai bird’s eye chili, chopped (wear gloves or wash as soon as you’re done, and don’t touch your eyes)
1 (15-ounce) can whole baby corn, drained, cut in half and quartered
1 red bell pepper, sliced
10 snow peas
2 green onions , sliced
1 cup Thai holy basil, torn into small pieces

Optional Garnish

chopped green onions
sliced basil

Instructions

Mix sauce ingredients in a medium mixing bowl, including soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger. Set this aside.
Place the cut chicken in a medium bowl.
Pour a third of the sauce over the chicken, incorporate, and place in the refrigerator to marinate for 20–30 minutes.
While the chicken is marinating, boil a large pot of water, then cover the noodles with the boiling water and let them sit for 10 minutes (stirring a few times). Drain and rinse with cold water. Toss the noodles with a teaspoon of sesame oil. Set aside for now.
It is best to use a wok or large nonstick skillet for this dish. Heat 2 Tablespoons of oil in the skillet over medium heat, place the marinated chicken in, and cook through. Take the chicken out of the skillet and set it aside. Turn up the heat to medium-high, and when the skillet is really hot, add garlic, chilies, baby corn, bell pepper, and snow peas. Fry this for 2 minutes, stirring constantly to avoid burning.
Add the green onions and basil. Continue to cook and stir for another minute.
Mix the cooked chicken back into the skillet and combine. Pour the sauce and noodles into the pan. Stir as this is cooking until the noodles are the desired texture (about 5 more minutes). Make sure to turn the noodles over as they cook to help them absorb the sauce.
Remove from the skillet and serve immediately.

Notes

Storage: Drunken Noodles may be kept in an airtight container in the fridge for up to 5 days. It reheats well in the microwave. Just add a little water to the container before heating it.

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