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Thai Drunken Noodles

Thai Drunken Noodles Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 oz wide rice noodles
  • 8 oz boneless, skinless chicken thighs, sliced thinly
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 2 to 4 red Thai chilies, thinly sliced
  • 1 small yellow onion, sliced into wedges
  • 1 red bell pepper, sliced into strips
  • 1 cup fresh holy basil leaves, loosely packed
  • 2 large eggs, lightly beaten
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • ¼ tsp ground white pepper

Method
 

  1. Soak the rice noodles in hot water for about 20 minutes until pliable, then drain. Whisk together the oyster sauce, dark soy sauce, light soy sauce, fish sauce, sugar, and white pepper.
  2. Heat 1 tbsp oil in a large skillet over high heat. Sear the chicken for 2 minutes per side, then remove to a plate.
  3. Add the remaining 1 tbsp oil, sauté the garlic and chilies for 30 seconds, then add the onion and bell pepper and cook 1 to 2 minutes. Push vegetables aside, scramble the eggs, then mix together.
  4. Return the chicken and drained noodles to the pan, pour the sauce over, and toss over high heat for 1 to 2 minutes until the noodles are charred in spots and coated.
  5. Remove from heat, fold in the holy basil leaves until just wilted, and serve immediately.

Notes

The dish is at its best right out of the pan when the noodles are hot and the basil is freshly wilted. If you are feeding a crowd, you can double the recipe but cook in batches so the pan stays hot enough to char the noodles properly.