Thai Drunken Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
8 ounces broad rice noodles
→ Stir-Fry Sauce
02 -
3 tablespoons oyster sauce
03 -
2 tablespoons soy sauce
04 -
1 tablespoon dark soy sauce
05 -
1 tablespoon fish sauce
06 -
1 tablespoon brown sugar
07 -
2 teaspoons lime juice
08 -
1 tablespoon water
→ Stir-Fry
09 -
2 tablespoons vegetable oil
10 -
4 cloves garlic, chopped finely
11 -
2-3 Thai red chilies, cut into rounds (pick your heat level)
12 -
1 pound chicken thighs without skin or bones, chopped into small chunks
13 -
1 small onion, thinly cut
14 -
1 medium red bell pepper, cut into strips
15 -
1 cup small broccoli pieces
16 -
1 carrot, cut into thin strips
17 -
2 green onions, chopped into 2-inch sections
18 -
1 cup Thai basil leaves, fresh
19 -
Lime pieces for serving
# Instructions:
01 -
Put the 8 ounces of broad rice noodles in warm water for about 15-20 minutes until they get soft. Drain the water and put them aside.
02 -
Mix 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 2 teaspoons lime juice, and 1 tablespoon water in a bowl. Stir until sugar melts completely. Set it aside.
03 -
Warm up 2 tablespoons vegetable oil in a big wok or pan over medium-high heat. Throw in 4 chopped garlic cloves and 2-3 sliced Thai red chilies. Cook for about 30 seconds till you can smell them. Add 1 pound of chicken chunks to the wok. Keep stirring and cooking for 5-6 minutes till chicken turns light brown and isn't pink inside.
04 -
Add the cut onion, bell peppers, broccoli bits, and thin carrot strips. Keep stirring while cooking for 3-4 minutes until veggies are somewhat crunchy but starting to get tender.
05 -
Dump in the soft noodles and the sauce you made. Toss everything around gently so the noodles don't break and get covered with sauce. Let it all cook together for another 2-3 minutes till noodles feel tender and soak up most of the sauce.
06 -
Mix in the green onions and 1 cup of Thai basil leaves. Let it cook just 1 minute more until the basil wilts down.
07 -
Top with some extra basil if you want and put lime pieces on the side. Eat it right away while it's hot!
# Notes:
01 -
Thai basil gives that real pepper-like flavor, but regular sweet basil works in a pinch
02 -
Make it as hot or mild as you want by changing how many Thai chilies you toss in
03 -
Be careful when mixing the noodles so they stay whole, especially when they're fresh from soaking
04 -
Want more flavor? Try adding a tiny bit of sesame oil when you're cooking the noodles