Drunken Noodle
Dive into the bold, aromatic world of Thai cuisine with this irresistible Drunken Noodle recipe—a quick and flavorful stir-fry that’s perfect for busy weeknights. Featuring silky wide rice noodles soaked to perfection, tender strips of chicken, and a vibrant mix of bell peppers, onion, and tomato, this dish bursts with color and taste. Coated in a tantalizing sauce made with soy sauce, oyster sauce, fish sauce, and a hint of sugar, every bite delivers a harmonious balance of sweet, salty, and umami flavors. Fragrant garlic, spicy red chilies, and fresh Thai basil add authentic depth of flavor, making this stir-fry truly unforgettable. Ready in just 30 minutes, this easy-to-make recipe is guaranteed to impress as a crowd-pleasing dinner option. Perfectly suited for fans of Thai street food, Drunken Noodles are best enjoyed fresh and hot for a mouthwatering experience that will leave you craving more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams wide rice noodles
- 200 grams chicken breast
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic cloves
- 2 whole red chili peppers
- 1 medium bell pepper
- 1 medium onion
- 1 medium tomato
- 1 cup Thai basil leaves
Instructions
Soak the wide rice noodles in warm water for 20-30 minutes or until they soften. Drain and set aside.
Slice the chicken breast into thin strips.
In a small bowl, mix the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Set aside.
Heat the vegetable oil in a large pan or wok over medium-high heat.
Mince the garlic cloves and slice the red chili peppers, adding them to the hot oil. Stir-fry for about 1 minute until fragrant.
Add the sliced chicken to the pan, cooking until it is no longer pink and slightly browned.
Slice the bell pepper, onion, and tomato into thin pieces. Add them to the pan and stir-fry for 3-4 minutes until they start to soften.
Add the soaked noodles to the pan, pouring the prepared sauce over them. Toss everything well to ensure the noodles and vegetables are coated with the sauce.
Continue stir-frying for another 2-3 minutes until the noodles are hot and cooked through.
Remove from heat and mix in the Thai basil leaves, allowing the residual heat to wilt the leaves slightly.
Serve the drunken noodles hot, garnished with additional Thai basil if desired.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 6232 mg | 271% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 27.1 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2833 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
