Description
Spicy Thai drunken noodles dance with bold flavors of chili, garlic, and basil, creating a fiery street-style sensation. Sizzling wok-tossed rice noodles deliver authentic Bangkok-inspired excitement you’ll crave again and again.
Ingredients
Scale
Protein:
- 0.5 pound skinless boneless chicken thighs or chicken breast, thinly sliced
Noodles and Vegetables:
- 19 ounces (539 grams) fresh rice noodles
- 2 cups Chinese broccoli, chopped into 2-inch pieces (stalks trimmed and sliced thinly)
- 0.5 cup carrots, julienned
- 1 cup holy basil (or Thai basil/Italian basil)
- 2 large red chili peppers, chopped
- 6 cloves garlic
Sauce and Oil:
- 2 tablespoons dark soy sauce
- 1 tablespoon regular soy sauce
- 1.5 tablespoons oyster sauce (or vegetarian stir fry sauce)
- 1 tablespoon white vinegar (or rice vinegar or apple cider vinegar)
- 1 tablespoon fish sauce
- 2.5 teaspoons white granulated sugar (or brown, palm, or cane sugar)
- 2 tablespoons vegetable oil (or any neutral oil)
Instructions
- Craft a vibrant chili garlic paste by grinding fresh garlic and red chilies into a coarse, aromatic mixture using a mortar and pestle or food processor. Exercise caution to avoid inhaling pungent chili vapors.
- Prepare rice noodles by warming fresh noodles in the microwave at short intervals until they become flexible. If using noodle sheets, slice into 1-inch strips, or for noodle rolls, carefully split down the center.
- Preheat a large wok with vegetable oil over medium-high heat, searing chicken pieces until they reach a perfect golden-brown and are thoroughly cooked. Transfer the protein to a separate plate.
- Reduce heat to medium and introduce the chili garlic paste and delicate carrot julienne into the wok. Quickly sauté to release their fragrant essence, then nudge the mixture to one side.
- Reignite the heat to medium-high, adding another splash of oil to the empty wok space. Introduce rice noodles and stir fry sauce, gently tossing to integrate flavors while allowing a brief moment for charring.
- Incorporate Chinese broccoli into the noodle mixture, stirring until the greens become tender and vibrant. Reintroduce the cooked chicken and scatter fresh holy basil throughout.
- Toss the entire mixture with dynamic movements, ensuring each ingredient is beautifully coated and intermingled. Remove from heat immediately and serve piping hot for maximum flavor impact.
Notes
- Spice up your kitchen adventure with this sizzling Thai street food favorite that brings explosive flavors and restaurant-quality excitement right to your home.
- Transforming simple ingredients into a mouthwatering masterpiece, these drunken noodles dance with bold chili heat, aromatic herbs, and perfectly charred rice noodles.
- Mastering this recipe requires quick movements, high heat, and confident stir-frying techniques.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg