Description
A flavorful and spicy Thai stir-fried noodle dish featuring wide rice noodles, tender chicken breast, fresh vegetables, and aromatic Thai basil, all tossed in a savory and slightly sweet sauce for a perfect balance of flavors.
Ingredients
Scale
Sauce
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
- 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
- ½ tbsp fish sauce (optional, but recommended)
- 1 tbsp brown sugar
- 2 tbsp water
Noodles and Protein
- 200 g (7 oz) dried wide rice noodles
- 1 tbsp sesame oil
- 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/1/4 inch thick
Vegetables and Herbs
- 1 brown onion, sliced
- 1 tbsp freshly grated garlic
- 1 carrot, julienned
- 1 bunch bok choy, shredded (1.5 cm/½ inch slices)
- 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons
- 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can substitute with regular basil)
Condiments (Optional)
- Chili oil vinegar (equal parts rice wine vinegar and chili oil)
- Crushed roasted peanuts
Instructions
- Prepare the Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water. Stir well until the sugar dissolves and set aside.
- Cook the Noodles: Soak the dried wide rice noodles in warm water according to package instructions until soft but not mushy. Drain and set aside.
- Heat Sesame Oil: In a large skillet or wok, heat the sesame oil over medium-high heat to prepare for stir-frying.
- Sauté Chicken: Add the sliced chicken breast to the hot oil and cook for 3-4 minutes until it turns white and is nearly cooked through.
- Add Aromatics and Vegetables: Toss in the sliced brown onion and freshly grated garlic, stir-frying for about 1 minute until fragrant. Then add the julienned carrot, shredded bok choy, and sliced spring onions. Stir-fry for another 2 minutes until vegetables are slightly tender but still crisp.
- Combine Noodles and Sauce: Add the soaked rice noodles to the skillet along with the prepared sauce. Toss everything together gently to combine and evenly coat the noodles and ingredients with the sauce. Stir-fry for 2-3 minutes allowing the sauce to thicken slightly and the noodles to absorb the flavors.
- Add Thai Basil: Remove the skillet from heat and fold in the Thai basil leaves. The residual heat will wilt the basil perfectly without overcooking.
- Serve: Plate the drunken noodles immediately. Optionally, drizzle with chili oil vinegar for extra heat and serve topped with crushed roasted peanuts for added crunch.
Notes
- Fish sauce adds umami but can be omitted for a milder flavor or vegetarian version.
- Dark soy sauce can be replaced with tamari or all-purpose soy sauce if unavailable.
- Adjust chili oil vinegar quantity to your preferred spice level.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce.
- Soaking noodles in warm water prevents them from breaking apart during stir-frying.
