Drunken Noodles with Chicken is a spicy and flavorful Thai dish that is popular for its bold and tangy flavors. Packed with tender chicken, fresh vegetables, and wide rice noodles, this dish is perfect for those who love a little heat in their meals. The combination of savory soy sauce, sweet and tangy oyster sauce, and spicy chili paste creates a deliciously addictive sauce that coats the noodles and chicken. Whether you serve it as a main course or a side dish, this recipe will surely satisfy your cravings for authentic Thai cuisine.
Ingredients
- 8 oz wide rice noodles
- 1 lb boneless chicken breasts, sliced
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 Thai bird's eye chilies, finely chopped (adjust according to heat preference)
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup Thai basil leaves
- Lime wedges, for serving
Directions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and sliced onion to the pan and sauté for 2 minutes until fragrant.
- Add the sliced chicken to the pan and cook until browned and cooked through, about 5-6 minutes.
- Push the chicken to one side of the pan and add the sliced bell pepper and chopped chilies.
- Stir-fry the vegetables for 2-3 minutes until they start to soften.
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and brown sugar.
- Pour the sauce over the chicken and vegetables and stir to combine.
- Add the cooked rice noodles to the pan and toss everything together until well coated in the sauce.
- Cook for an additional 2-3 minutes until the noodles are heated through.
- Remove the pan from the heat and stir in the Thai basil leaves.
- Serve the Drunken Noodles with Chicken hot, garnished with lime wedges.
