Drunken Noodles Thai Style (Printable Version)
Spicy Thai-style noodles with chicken, chili, and basil in a savory stir-fry sauce.
# Ingredients:
→ Noodles and Proteins
01 -
8 oz wide dry rice noodles, soaked in hot water until tender and drained
02 -
1 lb boneless chicken breast, thinly sliced
→ Sauce
03 -
2 tbsp dark soy sauce
04 -
1 tbsp light soy sauce
05 -
1 tbsp fish sauce
06 -
1 tsp brown sugar
→ Aromatics and Vegetables
07 -
2 shallots, thinly sliced
08 -
4 cloves garlic, minced
09 -
4 Thai bird’s eye chilies, slit lengthwise
10 -
1 cup bok choy, chopped
11 -
3 green onions, chopped (white and green parts separated)
12 -
1 cup Thai basil leaves, roughly torn
→ Others
13 -
2 tbsp neutral cooking oil
14 -
1/4 tsp ground black pepper
# Steps:
01 -
Combine dark soy sauce, light soy sauce, fish sauce, and brown sugar in a bowl and mix until sugar dissolves.
02 -
Soak wide rice noodles in hot water for 15–20 minutes until tender, then drain and set aside.
03 -
Season chicken slices with light soy sauce and ground pepper. Let marinate for 30 minutes.
04 -
Heat a wok over high heat with 1 tbsp oil. Sear chicken until no longer pink and lightly charred. Remove and set aside.
05 -
In the same wok, add remaining oil. Stir-fry shallots, white part of green onion, garlic, and chilies on high heat until fragrant.
06 -
Add bok choy to the wok and stir-fry until just tender, about 2–3 minutes.
07 -
Return chicken to the wok. Add noodles, stir-fry sauce, green onion tops, and basil leaves. Toss until noodles are evenly coated and heated through.
# Notes:
01 -
For an authentic flavor, use Thai basil or holy basil; Italian basil is not a suitable substitute.
02 -
Adjust the spice level by combining hot and mild chili peppers or reducing the quantity.