Incredible Thai Drunken Noodle Recipe!

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is plant-based, while soy sauce is widely available.

chicken

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a great plant-based protein, while seitan is often less expensive.

Thai basil

🥗Healthier: sweet basil

💰Cheaper: regular basil

Sweet basil is more common but offers a similar flavor.

Soak thin rice noodles in cold water for about 1 hour to keep them separate.

Chop spring onion roughly and slice half a red onion finely.

Mince garlic and chop red chili and bird's eye chili for spice.

Slice tender stem broccoli into fine pieces.

Slice chicken thigh into thick pieces.

Prepare a stir fry sauce with a couple of spoons of oyster sauce, light soy sauce, about a tablespoon of fish sauce, a couple of teaspoons of sugar, and a tablespoon of dark soy sauce.

Heat vegetable oil in a wok until smoking hot.

Add spring onions and red onion to the wok and push to the back.

Add minced garlic, red chili, and bird's eye chili to the hot oil.

Add chopped tender stem broccoli and toss through the oil.

Add more oil before adding the chicken to ensure it cooks quickly.

Place the vegetables over the chicken to prevent burning while it cooks.

Stir-fry until the chicken is half cooked, then add the soaked noodles.

Toss the noodles in the wok, ensuring they get heated and start to sizzle.

Pour the stir fry sauce over the noodles when the wok is hot and sizzling.

Add a spoonful of soaking water to the noodles to finish cooking and add smokiness.

Finish with a generous amount of sweet Thai basil, mixing it in with the noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens