Delicious Drunken Noodles That'll Spice Up Your Dinner Routine

These Drunken Noodles offer an authentic taste of Thailand with bold flavors and customizable ingredients.

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Prep Time 20

Cook Time 15

Marinating Time 20

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodles

250 grams Medium wide rice noodles Chewy base; can swap with other flat rice noodles.

For the Protein

250 grams Chicken thighs or breast Provides richness; substitute with shrimp or firm tofu for vegetarian option.

For the Sauces

1 teaspoon Soy sauce Adds umami; opt for tamari for gluten-free.
1.5 teaspoons Dark soy sauce Enhances color and flavor; regular can be used with molasses.
2 teaspoons Oyster sauce Brings sweetness; use vegetarian oyster sauce if desired.
1 tablespoon Fish sauce Essential for umami; replace with soy sauce for vegetarian.
2 teaspoons Brown sugar Balances flavors; white sugar or coconut sugar can work.

For the Aromatics

1 tablespoon Minced garlic Infuses richness; fresh ginger can substitute.
½ Onion Adds sweetness; shallots can be used.
2-3 Thai red chili peppers Adds heat; adjust based on spice tolerance.

For the Vegetables

4-5 Baby bok choy Contributes freshness; substitute with Chinese broccoli.
1 cup Holy basil Key for authentic flavor; regular basil can be used.

For Cooking

3 tablespoons Vegetable or canola oil Essential for cooking; olive oil can be used.
pinch Ground white pepper Adds subtle heat; black pepper can substitute.
¼ cup Chicken stock or water Helps blend sauces smoothly; use vegetable stock for vegetarian.

Equipment

wok
bowl
Measuring Spoons
Colander

Method

Step-by-Step Instructions for Drunken Noodles

Begin by cutting the chicken into thin strips and marinate with 1 teaspoon of soy sauce for 15-20 minutes.
Soak 250 grams of medium wide rice noodles in hot water for 15-20 minutes until tender yet firm. Drain and set aside.
Wash and chop the baby bok choy into bite-sized pieces and roughly chop the holy basil.
Mix together the remaining soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, and white pepper in a small bowl.
In a wok, heat 2 tablespoons of vegetable oil over high heat and cook the marinated chicken for about 2 minutes until golden. Remove and keep warm.
Add the remaining tablespoon of oil to the wok and sauté onion, garlic, and chili peppers for about 1 minute until fragrant.
Toss in the chopped bok choy and stir-fry for about 30 seconds until slightly wilted.
Add the soaked noodles and cooked chicken back into the wok. Pour sauce around the edges and toss for about 2 minutes.
Plate immediately while hot and top with freshly chopped green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 60mgCalcium: 60mgIron: 2mg

Notes

Use high heat while cooking to achieve a smoky flavor. Prep all ingredients beforehand for best results.

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