Drunken Noodles with Chicken
Spicy Thai-style rice noodles stir-fried with tender chicken, crisp vegetables, Thai basil, and a savory sauce.
Equipment
- Large wok or skillet
- Small mixing bowl
- Tongs
- Colander
Ingredients
- 8 ounces wide rice noodles
- 1 pound boneless skinless chicken thighs Thinly sliced
- 2 tablespoons neutral cooking oil
- 4 cloves garlic Finely minced
- 2 Thai chilies Thinly sliced
- 1 small yellow onion Thinly sliced
- 1 red bell pepper Thinly sliced
- 1 cup broccoli florets
- 3 green onions Cut into short pieces
- 1 cup fresh Thai basil leaves
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon water
- 2 teaspoons brown sugar
- 1 teaspoon toasted sesame oil
Instructions
- Cook the wide rice noodles according to the package directions until just tender. Drain, rinse with cool water, and set aside.
- Whisk the oyster sauce, soy sauce, fish sauce, water, brown sugar, and sesame oil in a small bowl.
- Heat a wok or large skillet over medium-high heat. Add the oil and stir-fry the chicken for 3 to 5 minutes until browned and cooked through. Transfer it to a plate.
- Add the garlic, chilies, and onion to the pan. Stir-fry for about 30 seconds until fragrant.
- Add the bell pepper and broccoli. Cook for 2 minutes while keeping the vegetables slightly crisp.
- Return the chicken to the pan. Add the noodles and pour in the prepared sauce. Toss for 1 to 2 minutes until glossy and evenly coated.
- Turn off the heat and fold in the green onions and Thai basil. Serve immediately.
Notes
- Cook the noodles slightly underdone because they finish cooking in the wok.
- Adjust the number of chilies to control the heat.
- Use Thai basil for the most distinctive flavor, or regular basil as a substitute.
- Store leftovers in an airtight container for up to 3 days.