Thai Drunken Noodles Recipe

5 from 1 vote

Thai Drunken Noodles Recipe is an easy stir fry with wide rice noodles, savory protein, colorful veggies, and a simple sauce inspired by my favorite food truck in Maui.

Prep Time15

Total Time15

Course: Dinner

Cuisine: Thai

Keyword: Thai Drunken Noodles Recipe

Servings: servings

Author: Chelsea Lords

Cost: $16.28

Equipment

Wok or a large nonstick skillet so the rice noodles don’t stick or break

Ingredients

7 to 8 ounces wide rice noodles not the whole package, see note 1
3 to 4 tablespoons oyster sauce see note 2
2 teaspoons light brown sugar packed
3 tablespoons soy sauce regular, not lite, divided
2 tablespoons hot water
2 tablespoons vegetable oil or toasted sesame oil
1 tablespoon roasted garlic paste
1 up to 3 teaspoons chili garlic sauce more if you like it hot!
1/2 large yellow onion very thinly sliced
1 red pepper very thinly sliced
1/2 pound (8 ounces) chicken thighs cut into 1-inch pieces
3 green onions thinly sliced
1 bundle Thai basil or use regular basil if you can't find Thai
Thai red chiles thinly sliced, optional for garnish

US - Metric

Instructions

Prepare rice noodles according to package directions, either soaking or boiling depending on the brand. For dried noodles, I usually cook them a little longer than the package suggests. Taste a noodle before draining to make sure it’s tender.
In a liquid measuring cup, whisk together the oyster sauce, brown sugar, 2 tablespoons soy sauce, and hot water. Set aside.
Add sesame or vegetable oil to a large nonstick skillet or wok. Heat over high until the oil is shimmering.
Add the roasted garlic paste and chili garlic sauce. Stir constantly for 30 to 60 seconds, until very fragrant. Reduce heat slightly if needed so the garlic does not burn.
Add the sliced onion and red pepper. Stir fry for 1 minute, stirring constantly. Push the vegetables to the edges of the pan and add the chicken in the center in one even layer. Let it sear for about 30 seconds, then pour in the remaining 1 tablespoon soy sauce. Cook, stirring occasionally, for 2-4 minutes or until the chicken is cooked through.
Add the cooked and drained noodles, prepared sauce, and green onions. Increase the heat to high and toss to coat. Let the noodles sit undisturbed for 10 to 20 seconds, then toss again. Repeat until the sauce reduces and coats the noodles, about 1-3 minutes total. Cook until the noodles are deeply colored with lightly blistered, slightly charred edges. If needed, add a little more (1 tablespoon at a time) soy sauce or oyster sauce until the flavors really sing.
Remove from heat. Immediately add the basil (pull leaves from stems) and toss until just wilted, about 20 seconds. Serve right away. If desired, garnish individual plates with thinly sliced red chiles for extra heat.

Video

Notes

Note 1: I have tried many different types of dried rice noodles, and these are my favorite. To measure, place a tall cup on a food scale and zero it out. Add the rice noodles until the scale reads 7 ounces. No food scale? Just eyeball slightly less than half of a typical 16-ounce package. With these noodles, I usually soak them for about double the time or boil them a couple minutes longer; otherwise they are not quite tender enough.

Note 2: Depending on the noodles used, I sometimes like to add an extra tablespoon of oyster sauce. Add more as needed, tasting as you go.

Storage: Let noodles cool completely, then transfer them to an airtight container and store in the fridge for 3-4 days. To reheat, warm in a skillet over medium heat with a small splash of water or soy sauce to loosen the noodles and toss until heated through.

Nutrition