Description
Street style Thai Drunken Noodles are bold, spicy, and full of flavor. This classic Thai dish combines wide rice noodles with tender chicken, fresh veggies, fiery chilies, and aromatic basil in a savory sauce. Perfect for a quick, satisfying meal that feels like takeout!
Ingredients
For the Noodles:
- 250g medium wide rice noodles (dried)
- 250g boneless chicken (breast or thighs), cut into thin strips
- 1 tsp soy sauce
- 2-3 tbsp vegetable oil
- 1 tbsp minced garlic
- ½ onion, sliced
- 2-3 Thai red chili peppers
- 4-5 baby bok choy (or other veggies like Chinese broccoli, mushrooms)
- 1 cup holy basil (or Thai basil)
- 1-2 green onions, sliced
For the Stir Fry Sauce:
- 3 tsp soy sauce
- 1 ½ tsp dark soy sauce
- 2 tsp oyster sauce
- 1 tbsp + 1 tsp fish sauce
- 2 tsp brown sugar
- Pinch of ground white pepper
- ¼ cup chicken stock or water
Instructions
1. Marinate the chicken strips with 1 tsp soy sauce for about 15-20 minutes. Soak the rice noodles in hot water for 15-20 minutes, then drain and set aside.
2. Mix all the ingredients for the stir fry sauce in a bowl.
3. Heat 2 tbsp of oil in a wok or large skillet over high heat. Add the marinated chicken and sear for about 2 minutes until it’s nearly cooked through. Remove from the pan and set aside.
4. In the same wok, add the remaining oil and sauté the sliced onion, green onion, garlic, and red chili peppers over high heat for 1 minute until fragrant. Add the bok choy (or other veggies) and stir-fry for about 30 seconds.
5. Add the cooked noodles and chicken back into the wok along with the stir fry sauce. Toss everything together for 2 minutes until the noodles are coated with the sauce and slightly charred.
6. Stir in the fresh basil leaves and cook for another 30 seconds. Serve the drunken noodles hot, garnished with more green onions.
Notes
Use Thai holy basil for authentic flavor, but Thai basil or even sweet basil can work in a pinch.
You can swap the chicken for shrimp, beef, or tofu for variety.
For extra heat, leave the seeds in the chili peppers or add a spoonful of chili paste.
Slightly charring the noodles adds depth and smokiness to the dish.
Best served hot and fresh straight from the wok.