The Easiest Stir Fry Dish (Drunken Noodles)

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.

Prepare the sauce by mixing 1 tablespoon fish sauce, 1 tablespoon regular soy sauce, 1 tablespoon dark soy sauce, and 2 tablespoons oyster sauce in a small bowl.

Heat a seasoned wok over high heat and add 2-3 tablespoons of vegetable oil, swirling it around.

Once the oil begins to smoke, add 8 ounces of boneless skinless chicken thighs cut into half inch pieces and sear for about 2 minutes.

Agitate the chicken and continue to cook for 4-5 minutes until browned and cooked through, then remove the chicken from the wok.

Re-oil the wok and heat it until ripping hot again.

Add 1 large shallot thinly sliced and season lightly with salt; stir-fry for about 2 minutes until translucent.

Add 8 cloves of garlic and stir-fry for another minute until fragrant.

Add 1 finely chopped red fresh chili and 2 Thai chilies very thinly sliced; stir-fry for another 30 seconds.

Add 8 ounces of wide or broad dried rice noodles that have been rehydrated according to package directions, along with the cooked chicken; stir-fry for 1-2 minutes until evenly distributed.

Pour in the prepared sauce and let it boil vigorously while tossing and stir-frying until the noodles are coated, about 45 seconds.

Turn off the heat and add 1 cup of whole Thai basil or holy basil leaves; gently toss until just wilted.

Serve the drunken noodles immediately, optionally layering with additional herbs and toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens