Thai Drunken Noodles: Easy Recipe for Flavorful Weeknight Bliss
Easy to prepare Thai Drunken Noodles offer a delightful blend of flavors, perfect for weeknight dinners.
Equipment
- Wok
- large heavy based skillet
Ingredients
Noodles
- 7 oz dried rice noodles, wide Prepare per packet directions.
Stir Fry
- 2 tablespoon oil peanut, vegetable or canola
- 3 large cloves garlic minced
- 2 pieces birds eye chilli or Thai chillies deseeded, very finely chopped
- 200 g chicken thighs cut into bite size pieces
- 2 teaspoon fish sauce or soy sauce
- 2 pieces green onions cut into 3cm/2″ pieces
- 1 cup Thai or Thai Holy Basil leaves sub regular basil
Sauce
- 3 tablespoon oyster sauce
- 1 ½ tablespoon light soy sauce
- 1 ½ tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 tablespoon water
Instructions
Cooking Instructions
- Prepare noodles per packet directions.
- Mix Sauce in a small bowl.
- Heat oil in wok or large heavy based skillet over high heat.
- Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
- Add onion, cook for 1 minute.
- Add chicken and fish sauce, and fry until cooked, around 2 minutes.
- Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
Notes
For best results, use wide rice noodles labeled as 'Pad Thai'. Adjust the number of chillies according to your spice preference.
Nutrition
Serving: 197gCalories: 454kcalCarbohydrates: 58.6gProtein: 22.9gFat: 14.8gSaturated Fat: 2.4gPolyunsaturated Fat: 12.4gCholesterol: 79mgSodium: 223mgFiber: 1.5gSugar: 2.7g
Tried this recipe?Let us know how it was!