Drunken Noodles
Servings 4 people
Thai Drunken Noodles is a delicious stir-fry recipe that packs tons of flavor and a bit of heat in a sauce that coats tender pieces of chicken, crisp veggies, and soft noodles!
Ingredients
Sauce
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar packed
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
Noodles
- 8 ounces flat wide dried rice noodles ¼ inch or more if you have them
- 1 teaspoon sesame oil
Stir Fry
- 2 chicken breasts chopped
- 4 Tablespoons vegetable oil divided
- 2 garlic cloves minced
- 1 Thai bird’s eye chili chopped (wear gloves or wash as soon as you’re done, and don’t touch your eyes)
- 15 ounces whole baby corn cut in half and quartered
- 1 red bell pepper sliced
- 10 snow peas
- 2 green onions sliced, plus more for garnish
- 1 cup Thai basil torn into small pieces, plus more for garnish
Instructions
- Prep everything (cutting and chopping vegetables) so it's ready to go before you start cooking, as you'll need to move fast.
- Mix 4 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 2 tablespoons light brown sugar, ½ teaspoon ground black pepper, and ½ teaspoon ground ginger in a medium mixing bowl.
- Place the chopped 2 chicken breasts into a medium bowl.
- Pour a third of the sauce over the chicken and cover and place it in the refrigerator to marinate for 20 to 30 minutes. Reserve the rest of the sauce for later.
- While the chicken is marinating, boil a large pot of water, then cover 8 ounces flat wide dried rice noodles with the boiling water and let them sit for 10 minutes (stirring a few times). Drain and rinse the noodles with cold water. Then toss the noodles in a bowl with 1 teaspoon sesame oil and set aside.
- It is best to use a wok or large nonstick skillet for this dish. Heat 2 of the 4 Tablespoons vegetable oilin the skillet over medium heat, add in the marinated chicken and cook until done. Transfer the chicken to a bowl and set aside.
- Increase heat to medium-high and add the remaining 2 tablespoons of vegetable oil. Add in the prepared 2 garlic cloves, 1 Thai bird’s eye chili, 15 ounces whole baby corn, 1 red bell pepper, and 10 snow peas. Fry for 2 minutes, stirring constantly to avoid burning.
- Then add the 2 green onions and 1 cup Thai basil. Continue to cook and stir for another minute.
- Mix the cooked chicken back into the skillet and combine. Then add in the remaining sauce and noodles. Stir until the noodles are the desired texture (about 5 more minutes). Make sure to turn the noodles over as they cook to help them absorb the sauce.
- Remove from heat and serve immediately.
Nutrition
Calories: 630kcal | Carbohydrates: 82g | Protein: 33g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2199mg | Potassium: 895mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1758IU | Vitamin C: 66mg | Calcium: 58mg | Iron: 3mg
Find it online: www.sugarandsoul.co/drunken-noodles-pad-kee-mao/