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Drunken Noodles Recipe

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★★★★★

4.7 from 142 reviews

Drunken Noodles is a flavorful Thai stir-fried noodle dish featuring wide rice noodles, tender chicken strips, fragrant holy basil, spicy red chilies, and baby bok choy, all tossed in a savory sauce made of soy, oyster, and fish sauces. Quick to prepare and packed with bold, aromatic flavors, this dish offers a perfect balance of spicy, sweet, and umami, making it a popular street food favorite.

Ingredients

Scale

Noodles and Protein

  • 250 grams medium wide rice noodles (dried)
  • 250 grams chicken thighs or chicken breast
  • 1 teaspoon soy sauce (for marinating chicken)

Sauces and Seasonings

  • 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

Vegetables and Aromatics

  • 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)

Instructions

  1. Marinate Chicken: Cut the chicken into thin strips against the grain and marinate with 1 teaspoon soy sauce. Let it rest for 15-20 minutes to absorb the flavor.
  2. Prepare Noodles: Soak the dried rice noodles in hot water, fully submerged and covered, for 15-20 minutes until softened but not overcooked. Drain and set aside.
  3. Prep Vegetables: Clean and chop the baby bok choy and pluck the holy basil leaves. Slice the onion and separate the white and green parts of the green onion.
  4. Make Sauce: Combine soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, ground white pepper, and chicken stock or water in a bowl and mix well.
  5. Cook Chicken: Heat 2 tablespoons of oil in a large wok or skillet over high heat. Add marinated chicken, searing without moving for 2 minutes, then flip and sear for another 1 minute. The chicken should be nearly cooked. Remove from pan and keep covered.
  6. Sauté Aromatics: Clean the wok if needed, heat remaining oil, sauté sliced onion for 30 seconds. Add white parts of green onion, minced garlic, and Thai red chilies, sauté for another 30 seconds to 1 minute until fragrant.
  7. Stir-fry Vegetables: Add baby bok choy and stir-fry for about 30 seconds on medium-high heat.
  8. Add Noodles and Chicken: Add drained noodles, cooked chicken with its juices, holy basil, and green onion greens to the wok. Pour the sauce around the edges.
  9. Toss and Fry: Toss everything vigorously over high heat for about 2 minutes, scraping the bottom to prevent sticking and to achieve a slight smoky char, coating noodles well in sauce.
  10. Serve: Plate hot and garnish with additional green onion tops if desired.

Notes

  • Marinating the chicken with soy sauce enhances its flavor and tenderness.
  • Soaking noodles instead of boiling prevents them from becoming mushy in the stir-fry.
  • Adjust the number of Thai red chili peppers as per your preferred spice level.
  • Using a very hot wok and tossing the noodles quickly is key to achieving a street-style smoky flavor.
  • If holy basil is unavailable, Thai basil can be used as a substitute.

Keywords: Drunken noodles, Pad Kee Mao, Thai stir-fry, spicy noodles, chicken noodle stir fry, holy basil recipe

Find it online: https://reemcook.com/drunken-noodles-recipe/