Thai Drunken Noodles
Spicy Thai Drunken Noodles ready in just 15 minutes! This classic Asian inspired recipe is made entirely in one skillet and is loaded with Thai flavor. The perfect meal for busy weeknights!
- 7 oz rice noodles 1 package, preferably wide
- 2 tbsp peanut oil or vegetable oil
- 3 cloves garlic minced
- 1 red chilies finely chopped
- 1 small onion sliced
- 2 medium chicken thighs boneless and skinless, cut thinly in small pieces
- 2 tsp fish sauce
- 2 green onions cut into 2 inch pieces
- ¼ cup oyster sauce
- 2 tbsp soy sauce low sodium
- 2 tbsp dark soy sauce
- 1 tbsp brown sugar packed
- 1 tbsp Shaoxing wine
Cook Noodles: Cook the rice noodles according to package instructions.
Make Sauce: In a small bowl, mix all the sauce ingredients together.
Cook Aromatics: Heat the peanut oil in a large skillet or wok. Add the minced garlic, chopped chilies and cook for 20 seconds until aromatic. Next, add the onion and cook for another minute while tossing everything together.
Add Chicken: Add the chicken and fish sauce to the wok. Stir and cook for about 2 minutes or until the chicken is no longer pink.
Combine: Stir in the green onions. Add the noodles, the prepared sauce and cook for another minute until the sauce coats the noodles.
Finish & Serve: Remove from heat and garnish with basil, if preferred. Serve immediately.
- If you truly can’t locate Shaoxing wine or want a quick substitution for this recipe, here are some options: Dry sherry – This is the most commonly used substitution! Any dry sherry will do. Mirin – A Japanese sweet cooking wine. Cooking Sake / Japanese Rice Wine – This is a bit lighter in flavor than a typical Chinese cooking wine, but is an acceptable substitute.
- Baking soda will help keep your meat tender and juicy! You can actually use baking soda on any beef and pork too and it will tenderize it nicely. But prepping your chicken with baking soda beforehand will really make it irresistible. Just make sure to rinse off before using.
- Feel free to incorporate any extra veggies etc. you see fit!
- Store leftover Thai drunken noodles in an airtight container in the fridge for up to 3-5 days.
- You CAN freeze your drunken noodles to have them keep longer, but keep in mind they might lose their quality and are best served fresh. Store in an airtight container in the freezer for up to 2 months.
Serving: 1serving | Calories: 544kcal | Carbohydrates: 20g | Protein: 28g | Fat: 38g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 2922mg | Potassium: 598mg | Fiber: 2g | Sugar: 10g | Vitamin A: 765IU | Vitamin C: 40mg | Calcium: 74mg | Iron: 3mg