Ready in under an hour, these Thai Drunken Noodles are a fun takeout favorite recipe that you can make at home. Full of flavor and spice and absolutely delicious.
Course Main Course
Cuisine American, Thai
Keyword Drunken Noodles, Thai Drunken Noodles
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Author Dana at ThisSillyGirlsKitchen.com
8ounceswide rice noodles
1poundchicken breastboneless & skinless
2tablespoonsdark soy sauce
2tablespoonslow-sodium sodium soy saucedivided
1inchpiece of gingerpeeled and minced
2Thai red chili peppersthinly sliced or to taste
1serrano pepperthinly sliced
2medium-sized red bell peppersseeded & thinly sliced
15ouncecan baby corndrained and cut into bite-sized pieces
1cuppacked Thai basilthinly sliced, plus more for garnish
1limecut into wedges, to serve
Cook the rice noodles per the directions on the back of the package. Once it’s cooked, drain and rinse them under cold water to stop from further cooking. Set aside.
While you prepare the noodles, thinly slice the chicken into bite sized pieces, set aside.
In a small bowl mix together the oyster sauce, dark soy sauce, 1 tablespoon light soy, fish sauce, Shaoxing wine and brown sugar. Mix until the brown sugar has dissolved.
Bring a wok or large skillet with deep sides to medium heat and add 1 tbsp of your vegetable oil. Once the oil is hot and shimmering, add your chicken breast and the remaining 1 tablespoon light soy sauce. Stir occasionally, so it doesn’t burn. Cook until no longer raw, for about 6-8 minutes. Then remove the chicken from the wok and set aside on a plate to rest.
In the same wok, add another tablespoon of vegetable oil and let it get hot. Add the garlic, ginger, and shallots and let it cook for about 30 seconds, or until fragrant while stirring constantly.
Then add the red chili peppers, serrano peppers, red bell peppers, baby corn, and cook until the red bell peppers have softened; for about 4-6 minutes.
Then add the cooked noodles, Thai basil, scallions, and cooked chicken to the wok. Add the sauce and stir everything together until the noodles are fully coated in the sauce. Tongs can help in this step. Cook until everything is heated through and hot, about 1 minute.
Serve with some extra Thai basil and lime, to squeeze over the dish.
The peppers can be left out or swapped for others, see my tips above for options.
If you cannot find Shaoxing Wine, you can replace with any dry white wine.
Thai Drunken Noodles Recipe found on https://thissillygirlskitchen.com/thai-drunken-noodles/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.