Thai Drunken Noodles

These Drunken Noodles are a fast, savory Thai stir fry with chewy rice noodles, juicy chicken, crisp peppers, and fragrant Thai basil in a bold umami sauce. Better than takeout in 30 minutes.

Course Main Course

Cuisine Thai

Keyword Drunken Noodles

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 597kcal

Author Jason Decker

Ingredients

8 ounces wide rice noodles
1 pound chicken breast boneless & skinless
3 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons low-sodium sodium soy sauce divided
2 tablespoons fish sauce
1 tablespoons Shaoxing wine
1 tablespoons brown sugar packed
2 tablespoons vegetable oil divided
6 cloves of garlic minced
1 inch piece of ginger peeled and minced
6 shallots small-diced
2 Thai red chili peppers thinly sliced or to taste
1 serrano pepper thinly sliced
2 medium-sized red bell peppers seeded & thinly sliced
15 ounce can baby corn drained and cut into bite-sized pieces
1 cup packed Thai basil thinly sliced, plus more for garnish
5 scallions thinly sliced
1 lime cut into wedges, to serve

Instructions

Cook the rice noodles according to the directions on the back of the package. Once they’re cooked, drain and rinse them under cold water to prevent further cooking. Set aside.
8 ounces wide rice noodles
While you prepare the noodles, thinly slice the chicken into bite-sized pieces and set aside.
1 pound chicken breast
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.
3 tablespoons oyster sauce, 2 tablespoons dark soy sauce, 2 tablespoons low-sodium sodium soy sauce, 2 tablespoons fish sauce, 1 tablespoons Shaoxing wine, 1 tablespoons brown sugar
Bring a wok or large skillet with deep sides to medium heat and add 1 tbsp of vegetable oil.
2 tablespoons 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.
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 heat it up.
Add the garlic, ginger, and shallots and cook for about 30 seconds or until fragrant, stirring constantly.
6 cloves of garlic, 1 inch piece of ginger, 6 shallots
Add the red chili peppers, serrano peppers, red bell peppers, and baby corn, and cook until the red bell peppers have softened, for about 4-6 minutes.
2 Thai red chili peppers, 1 serrano pepper, 2 medium-sized red bell peppers, 15 ounce can baby corn
Then add the cooked noodles, Thai basil, scallions, and cooked chicken to the wok.
1 cup packed Thai basil, 5 scallions
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.
1 lime

Notes

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 it with any dry white wine.
Thai Basil can be replaced with regular basil.
This dish is extremely spicy, so be warned.
Double this recipe to serve more people.
This can be frozen, see my tips above.

Nutrition