Thai · Main · Medium
Drunken Noodles
Fiery wide rice noodles with Thai basil, bell peppers, and chicken. Spicy, aromatic, and unapologetically bold.
The whole recipe in 60 seconds
Drunken Noodles, in 5 ideas
- Thai basil is essential, Italian basil is a different herb entirely
- Control the heat with the number of chilies, the seeds hold the fire
- The basil goes in off the heat so it stays vibrant and aromatic
- Fish sauce brings the funky salty depth, do not substitute soy sauce alone
- This is meant to be eaten immediately while the noodles are still smoky
What you need
Ingredients
- 1 lb fresh wide rice noodles
- 3/4 lb chicken thighs, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 3 Thai chilies, minced
- 1 cup Thai basil leaves
- 3 tbsp vegetable oil
- 3 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp sugar
How to make it
Directions
- Mix the oyster sauce, fish sauce, soy sauce, and sugar.
- Sear the chicken in hot oil 3 minutes. Add garlic and chilies and fry 30 seconds until fragrant.
- Add the onion and bell pepper and stir fry 2 minutes.
- Add the noodles and sauce. Toss over high heat 3 minutes until charred in spots.
- Kill the heat and fold in the Thai basil until just wilted. Serve immediately.
Money saver. Thai basil grows easily in a pot on a windowsill, saving you the specialty store markup.