Description

Drunken Noodles is a popular Thai stir-fried noodle dish known for its bold flavors, aromatic Thai basil, and a perfect balance of savory, sweet, and spicy. This recipe features wide rice noodles stir-fried with tender chicken breast, fresh vegetables, and a savory sauce made from oyster sauce, soy sauces, fish sauce, and a touch of sweetness from brown sugar. It is a quick, flavorful, and satisfying meal ready in less than 20 minutes.

Ingredients

Sauce

3 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
½ tbsp fish sauce (optional, but recommended)
1 tbsp brown sugar
2 tbsp water

Main Ingredients

200 g (7 oz) dried wide rice noodles
1 tbsp sesame oil
500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm (1/4 inch) thick
1 brown onion, sliced
1 tbsp freshly grated garlic
1 carrot, julienned
1 bunch bok choy, shredded (1.5 cm / 1/2 inch slices)
4 spring onion (scallion) stems, sliced into 3 cm (1 1/4 inch) batons
1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can substitute with regular basil)

Garnish

Chili oil vinegar (equal parts rice wine vinegar and chili oil)
Crushed roasted peanuts (optional)

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Instructions

Prepare Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water. Whisk thoroughly until the sugar dissolves and the sauce is well blended.
Soak Noodles: Soak the dried wide rice noodles in warm water for about 10 minutes or until they soften but still have a little bite. Drain and set aside. This step ensures the noodles won’t become mushy during stir-frying.
Cook Chicken: Heat sesame oil in a large wok or skillet over medium-high heat. Add sliced chicken breast and stir-fry until cooked through and no longer pink, about 3-4 minutes. Remove chicken from the wok and set aside.
Sauté Aromatics and Vegetables: In the same wok, add a little more oil if needed and sauté the sliced brown onion and grated garlic until fragrant and translucent. Add the julienned carrot, shredded bok choy, and sliced spring onions and stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Add Noodles and Sauce: Add the drained noodles and cooked chicken back into the wok. Pour the prepared sauce over the ingredients and toss everything together vigorously using tongs or chopsticks, ensuring the noodles are evenly coated with the sauce and heated through, about 2-3 minutes.
Add Basil and Final Toss: Remove the wok from heat and stir in the Thai basil leaves. Toss gently until the basil wilts and releases its aroma.
Serve: Plate the drunken noodles hot. Drizzle with chili oil vinegar to taste and sprinkle crushed roasted peanuts on top if desired for an extra crunchy texture. Enjoy immediately for the best flavor and texture.

Notes

Fish sauce adds authentic umami flavor but can be omitted for a milder taste or replaced with additional soy sauce for vegetarians.
If you can’t find Thai basil, regular sweet basil is a good substitute but the flavor will be less authentic.
Wide rice noodles should be soaked and not boiled for best texture.
Adjust chili oil vinegar to your spice preference by varying the chili oil content.
This dish cooks best over high heat with quick stir-frying for crisp vegetables and tender chicken.