Description
A vibrant and flavorful Thai Drunken Noodles recipe featuring wide rice noodles stir-fried with tender chicken, fresh Thai basil, and a savory, slightly sweet sauce made from oyster and soy sauces. Quick to prepare and packed with aromatic herbs and spices, this dish is perfect for a satisfying weeknight meal.
Ingredients
Scale
Noodles and Sauce
- 7 oz / 200g dried wide rice noodles (Pad Thai style)
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Stir-Fry Components
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large cloves garlic, minced
- 2 birds eye or Thai chillies, deseeded and very finely chopped
- 1/2 onion, sliced
- 200 g / 7 oz chicken thighs, cut into bite-size pieces (breast can be used)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions, cut into 3 cm / 2 inch pieces
- 1 cup Thai or Thai Holy Basil leaves (or substitute regular basil)
Instructions
- Cook Noodles: Cook the dried wide rice noodles according to the packet instructions until tender. Drain well and set aside to prevent sticking.
- Prepare Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir thoroughly to dissolve the sugar and set the sauce mixture aside for later use.
- Heat Wok and Oil: Place a wok or large heavy-based skillet over high heat. Add the oil and heat until it is hot but not smoking, ensuring the perfect temperature for stir-frying.
- Stir-Fry Aromatics: Add minced garlic and finely chopped birds eye chillies to the hot oil. Stir-fry rapidly for about 10 seconds, taking care to avoid inhaling strong vapors released by the chillies.
- Add Onion: Toss in the sliced onion and continue stir-frying for one minute until the onions start to soften but retain some crunch.
- Cook Chicken: Add the bite-sized chicken pieces along with the fish sauce to the wok. Stir-fry for approximately 2 minutes until the chicken is cooked through and starting to brown slightly.
- Combine Noodles and Sauce: Add the green onion pieces, cooked noodles, and the prepared sauce to the wok. Stir-fry everything together for about 1 minute until the sauce thickens slightly and evenly coats the noodles and chicken.
- Finish with Basil: Remove the wok from heat and immediately toss in the basil leaves. Stir gently until the basil wilts completely, releasing its fragrant aroma. Serve the noodles hot for the best flavor experience.
Notes
- To make this dish vegetarian, substitute chicken with tofu and replace fish sauce with soy sauce or a vegetarian fish sauce alternative.
- Adjust the number of chillies according to your spice tolerance to control heat level.
- Using fresh Thai basil is key for authentic flavor, but regular basil can be used in a pinch.
- Cook noodles just until tender to avoid mushy texture after stir-frying.
- This dish is best enjoyed immediately after cooking to preserve the vibrant flavors and aroma.
Keywords: Drunken Noodles, Pad Kee Mao, Thai noodles, stir-fried noodles, chicken noodles, Thai basil, spicy noodles