Thai Drunken Noodles Thai Drunken Noodles
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Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
For the chicken
  • 350 g Sliced chicken thighs or chicken breast
  • 1½ tbsps Soy sauce
  • 1 tbsp Olive oil
  • 2 tsps Corn starch
Rest of the dish
  • 225 g Wide rice noodles
  • 2 tbsps Soy sauce
  • 1 tbsp Fish sauce
  • 1½ tsps Brown sugar, dissolved in boiling water
  • 2 tbsps Oyster sauce
  • 1 tbsp Sriracha hot sauce
  • 5 Garlic cloves, minced
  • 1 tsp Ginger, grated
  • Large handful of thai holy basil
  • 3 Thai red chillies, finely chopped
  • 2 Shallots, finely chopped
  • 2 Spring onions, finely chopped
  • 2 tsps Shaoxing wine vinegar
  • Pinch of white pepper

Thai Drunken Noodles

  • Add 1½ tbsps soy sauce, 1 tbsp oil, and 2 tsps cornstarch, and mix until the chicken is evenly coated. Set aside for 15 minutes.
  • Follow the directions on the rice noodle package to prepare your noodles. You can add the noodles to a stainless steel bowl with boiling water to soak the noodles for about 15 minutes. Then drain them and set aside for cooking.
  • Stir together the dissolved brown sugar mixture, soy sauce, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
  • Heat your wok until it’s close to smoking, and add 2 tbspsof olive oil, coating the whole surface area of the wok. Add the chicken and let it sear for 1 minute on each side until almost cooked. Remove from the wok and set aside.
  • Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
  • After a few seconds, add the chopped shallots. Stir fry for 20 seconds and add the chillies, 3/4 of thai holy basil and Shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles and mix well to coat.
  • Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 - 2 minutes until the noodles are fully coated.
  • Add the seared chicken and stir-fry for another 1 - 2 minutes. Garnish with chopped spring onion and remaining fresh thai holy basil.


Thai Drunken Noodles Thai Drunken Noodles

Thai Drunken Noodles

favorite
print
like
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
For the chicken
  • 350 g Sliced chicken thighs or chicken breast
  • 1½ tbsps Soy sauce
  • 1 tbsp Olive oil
  • 2 tsps Corn starch
Rest of the dish
  • 225 g Wide rice noodles
  • 2 tbsps Soy sauce
  • 1 tbsp Fish sauce
  • 1½ tsps Brown sugar, dissolved in boiling water
  • 2 tbsps Oyster sauce
  • 1 tbsp Sriracha hot sauce
  • 5 Garlic cloves, minced
  • 1 tsp Ginger, grated
  • Large handful of thai holy basil
  • 3 Thai red chillies, finely chopped
  • 2 Shallots, finely chopped
  • 2 Spring onions, finely chopped
  • 2 tsps Shaoxing wine vinegar
  • Pinch of white pepper
  • Add 1½ tbsps soy sauce, 1 tbsp oil, and 2 tsps cornstarch, and mix until the chicken is evenly coated. Set aside for 15 minutes.
  • Follow the directions on the rice noodle package to prepare your noodles. You can add the noodles to a stainless steel bowl with boiling water to soak the noodles for about 15 minutes. Then drain them and set aside for cooking.
  • Stir together the dissolved brown sugar mixture, soy sauce, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
  • Heat your wok until it’s close to smoking, and add 2 tbspsof olive oil, coating the whole surface area of the wok. Add the chicken and let it sear for 1 minute on each side until almost cooked. Remove from the wok and set aside.
  • Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
  • After a few seconds, add the chopped shallots. Stir fry for 20 seconds and add the chillies, 3/4 of thai holy basil and Shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles and mix well to coat.
  • Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 - 2 minutes until the noodles are fully coated.
  • Add the seared chicken and stir-fry for another 1 - 2 minutes. Garnish with chopped spring onion and remaining fresh thai holy basil.