Authentic Spicy Drunken Noodles
Bold, spicy Thai-style rice noodles stir-fried with garlic, chilies, basil, and savory sauces.
Equipment
- Wok or large skillet
- Knife
- Cutting board
- Tongs or spatula
Ingredients
Noodles & Sauce
- 8 oz wide rice noodles fresh or dried
- 2 tbsp vegetable oil
- 4 cloves garlic minced
- 3 Thai bird’s eye chilies chopped
- 8 oz chicken breast sliced thin
- 1 cup bell peppers sliced
- 1 cup onion sliced
- 2 eggs beaten
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1 cup Thai basil leaves
Instructions
- Soak rice noodles in warm water until just tender. Drain.
- Heat oil in a wok over high heat.
- Add garlic and chilies. Stir-fry until fragrant.
- Add chicken and cook until just done.
- Add vegetables and stir-fry 1–2 minutes.
- Push to side, scramble eggs lightly.
- Add noodles, sauces, sugar. Toss well.
- Add basil, turn off heat, stir until wilted.
Notes
Adjust chilies for your preferred spice level.