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Serves
US | Metric
Ingredients
Chicken
  • 2 Chicken breasts
  • 2 tbsps Soy sauce
  • 2 tbsps Honey
  • Juice of a lime
Noodles
  • 2 Portions instant noodles
  • 6 Tender stem brocolli
  • 5 Spring onions
  • 1 Red bell pepper
  • 6 Brids eye chillies
  • 3 Shallots
  • 2 Eggs
  • 4 tbsps Soy sauce
  • 4 tbsps Fish sauce
  • 2 tbsps Light brown sugar
  • 2 tbsps Oyster sauce
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • Juice of a lime
Thai Drunken Noodles Thai Drunken Noodles
Thai Drunken Noodles

No alcohol unfortunately, but packed full of flavour

Prep 45 minutes
Total 2 hours 45 minutes

Marinade your chicken with the other ingredients for 2 hours in the fridge. When ready to cook, heat the oven to 180℃, make a foil boat shape on a baking tray and place the chicken and marinade in the foil. Cook for 25-30 mins and baste throughout. Finish under a hot grill for 5 mins to get that charred look.


Chop the veg and set aside the green bits of the spring onions. Heat a wok, fry the onions for 5 minutes then add on the chillies, pepper, brocoli. Cook for a further 5 minutes. While you do this Cook your noodles as per packet instructions. Mix together the liquids, sugar, garlic and ginger paste. Add the cooked noodles and then the sauce mix to the wok and stir to heat through.


Serve the chicken on top of the noodles and garnish with spring onions.

Thai Drunken Noodles Thai Drunken Noodles
Thai Drunken Noodles

No alcohol unfortunately, but packed full of flavour

favorite
print
rate
Prep 45 minutes
Total 2 hours 45 minutes
Serves
US | Metric
Ingredients
Chicken
  • 2 Chicken breasts
  • 2 tbsps Soy sauce
  • 2 tbsps Honey
  • Juice of a lime
Noodles
  • 2 Portions instant noodles
  • 6 Tender stem brocolli
  • 5 Spring onions
  • 1 Red bell pepper
  • 6 Brids eye chillies
  • 3 Shallots
  • 2 Eggs
  • 4 tbsps Soy sauce
  • 4 tbsps Fish sauce
  • 2 tbsps Light brown sugar
  • 2 tbsps Oyster sauce
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • Juice of a lime

Marinade your chicken with the other ingredients for 2 hours in the fridge. When ready to cook, heat the oven to 180℃, make a foil boat shape on a baking tray and place the chicken and marinade in the foil. Cook for 25-30 mins and baste throughout. Finish under a hot grill for 5 mins to get that charred look.


Chop the veg and set aside the green bits of the spring onions. Heat a wok, fry the onions for 5 minutes then add on the chillies, pepper, brocoli. Cook for a further 5 minutes. While you do this Cook your noodles as per packet instructions. Mix together the liquids, sugar, garlic and ginger paste. Add the cooked noodles and then the sauce mix to the wok and stir to heat through.


Serve the chicken on top of the noodles and garnish with spring onions.