Description
Drunken Noodles is a flavorful Thai stir-fry dish featuring wide rice noodles tossed with chicken, fresh vegetables, and a savory, spicy sauce made from oyster sauce, soy sauce, and chili paste. This quick and delicious recipe is perfect for a vibrant weeknight dinner.
Ingredients
Scale
Noodles and Protein
- 8 oz wide rice noodles
- 1 large chicken breast, chopped (or shrimp or tofu)
Vegetables and Aromatics
- 2 Tbsp sesame oil (or canola oil)
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 3 large cloves of garlic, minced
- ½ teaspoon fresh minced ginger
- 1 zucchini, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 roma tomato, sliced
- 2 green onions, chopped (separate whites and greens)
- 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped
Sauce
- 3 Tbsp oyster sauce
- ⅓ cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 Tbsp water
- 1 teaspoon Thai red chili paste (or substitute sriracha or crushed red pepper flakes), adjust to taste
Instructions
- Cook Noodles: Cook the wide rice noodles according to the package instructions until al dente. Drain and set aside.
- Prepare 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 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 slightly tender.
- Cook Protein: Add the remaining 1 tablespoon of oil to the pan. Add the chopped chicken and season lightly with pepper. Stir-fry until the chicken is fully cooked through, about 4-5 minutes.
- Add Aromatics and Vegetables: Add minced garlic and fresh ginger to the pan and cook for 10 seconds until fragrant. Stir in green bell pepper, zucchini, roma tomato, and the white parts of the green onions. Cook for 2 minutes until vegetables are slightly softened but still crisp.
- Combine Noodles and Sauce: Add the cooked noodles to the pan and pour the prepared sauce over them. Toss everything together and cook for a few minutes until noodles are warmed through and evenly coated in sauce.
- Finish with Basil and Garnish: Remove the pan from heat. Stir in the roughly chopped Thai Holy Basil leaves. Serve immediately, garnished with the remaining green onion greens and additional chili sauce, sriracha, or crushed red pepper flakes for extra spice if desired.
Notes
- Substitute chicken with shrimp or tofu for a different protein option.
- Use regular basil if Thai Holy Basil is unavailable; it will still add wonderful flavor.
- Adjust the amount of chili paste to your taste preference for heat level.
- Be sure to not overcook the vegetables to keep them crisp and vibrant.
- If you want the noodles more saucy, add a splash of water or extra sauce when tossing.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
