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Plate of Drunken Noodles with Chicken garnished with vegetables

Drunken Noodles with Chicken

A savory Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, and a flavorful sauce made with soy, oyster, and fish sauce, complemented by fresh basil and chili.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 grams medium wide rice noodles, dried Soak or cook according to package directions.
  • 250 grams chicken thighs or chicken breast Slice thin for quick cooking.
  • 1 teaspoon soy sauce For marinating the chicken.
  • 3 tablespoons vegetable or canola oil Divided for cooking.
  • 1 tablespoon minced garlic Adds flavor.
  • ½ medium onion, sliced
  • 2-3 pieces Thai red chili peppers For spice.
  • 4-5 pieces baby bok choy Adds crunch.
  • 1 cup holy basil Add at the very end.
  • 1 each green onion, white and green parts separate For garnish.
For the Sauce
  • 3 teaspoons soy sauce
  • 1.5 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon fish sauce Plus 1 teaspoon.
  • 2 teaspoons brown sugar Adds sweetness.
  • 1 pinch ground white pepper
  • ¼ cup chicken stock or water For sauce consistency.

Method
 

Preparation
  1. Cook rice noodles according to package instructions, drain, and set aside.
  2. In a bowl, mix chicken with 1 teaspoon soy sauce and set aside.
Cooking
  1. Heat 1 tablespoon oil in a wok, add garlic and onion, stir-fry until fragrant.
  2. Add chicken and cook until browned.
  3. Add chili peppers and bok choy, stir-fry until bok choy wilts.
  4. Add cooked noodles and mix well using tongs.
  5. For the sauce, combine all sauce ingredients in a bowl and pour over noodles.
  6. Finish with holy basil and green onion, serve hot.

Notes

Serve family style from the wok; ideal for gatherings. Enjoy with iced jasmine tea or cold lemongrass soda.