Name: Drunken Noodles Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 250 grams medium wide rice noodles (dried); 250 grams chicken thighs or chicken breast; 1 teaspoon soy sauce (for marinating chicken); 3 teaspoons soy sauce; 1.5 teaspoons dark soy sauce; 2 teaspoons oyster sauce; 1 tablespoon + 1 teaspoon fish sauce; 2 teaspoons brown sugar; Pinch ground white pepper; 1/4 cup chicken stock or water; 3 tablespoons vegetable or canola oil (divided); 1 tablespoon minced garlic; 1/2 onion (sliced); 2-3 Thai red chili peppers; 4-5 baby bok choy; 1 cup holy basil leaves; 1 green onion (white and green parts separated)

Ingredients

250 grams medium wide rice noodles (dried)

250 grams chicken thighs or chicken breast

1 teaspoon soy sauce (for marinating chicken)

3 tablespoons vegetable or canola oil (divided)

1 tablespoon minced garlic

1/2 onion (sliced)

2-3 Thai red chili peppers

4-5 baby bok choy

1 cup holy basil leaves

1 green onion (white and green parts separated and sliced)

3 teaspoons soy sauce

1.5 teaspoons dark soy sauce

2 teaspoons oyster sauce

1 tablespoon + 1 teaspoon fish sauce

2 teaspoons brown sugar

Pinch ground white pepper

1/4 cup chicken stock or water

Instructions

Step 1: Cut the chicken against the grain into thin strips. Add 1 teaspoon of soy sauce and mix well. Let it marinate for 15-20 minutes while preparing other ingredients.

Step 2: Prepare the rice noodles according to the package instructions. To avoid overcooking, soak the dried noodles in hot water, fully submerged and covered, for 15-20 minutes. Drain and set aside.

Step 3: Clean and cut the baby bok choy. Pluck the holy basil leaves from their stems.

Step 4: In a small bowl, combine 3 teaspoons soy sauce, 1.5 teaspoons dark soy sauce, 2 teaspoons oyster sauce, 1 tablespoon plus 1 teaspoon fish sauce, 2 teaspoons brown sugar, a pinch of ground white pepper, and 1/4 cup chicken stock or water. Mix well to make the sauce.

Step 5: Heat a large wok or skillet over high heat with 2 tablespoons of oil. Once hot, add marinated chicken strips and sear without stirring for 2 minutes. Flip and sear for 1 more minute until mostly cooked through. Remove chicken and keep covered.

Step 6: If necessary, wipe the wok clean. Heat the remaining 1 tablespoon of oil, then sauté sliced onion for about 30 seconds. Add white parts of green onion, minced garlic, and Thai red chilies; sauté for another 30 seconds to 1 minute.

Step 7: Add baby bok choy and stir-fry for 30 seconds on medium-high heat. Then add drained noodles, cooked chicken with its juices, holy basil leaves, and green onion greens. Pour the prepared sauce around the edges.

Step 8: Toss everything over high heat to coat noodles evenly with the sauce. Stir-fry for about 2 minutes, scraping the pan bottom to prevent sticking. This step gives the noodles a slight smoky char, typical of street-style drunken noodles.

Step 9: Serve hot, garnished with extra green onion if desired.

Tips & Variations

Use chicken thighs for juicier meat, or substitute with shrimp or tofu for a different protein option.

Adjust the number of Thai chilies to control the heat level to your preference.

To boost smoky flavor, use a very hot wok and avoid overcrowding the pan while stir-frying.

If holy basil is unavailable, regular sweet basil can be used but will slightly change the flavor profile.

FAQs

Can I use fresh rice noodles instead of dried ones?

Yes, fresh rice noodles work well and usually cook faster. Adjust the cooking time to prevent overcooking, as fresh noodles are softer and more delicate.

What can I substitute for holy basil if I can’t find it?

If holy basil is unavailable, you can use regular sweet basil. Keep in mind that the flavor will be less peppery and more sweet, but it still complements the dish nicely.