Description

This quick and flavorful Drunken Noodles recipe features tender chicken, wide rice noodles, and fresh Thai basil in a savory-sweet stir-fry sauce. Cooked in just 18 minutes, this vibrant Thai dish combines the perfect balance of soy sauces, oyster sauce, and a hint of chili oil vinegar for a delicious and satisfying meal.

Ingredients

Scale

Sauce

3 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
½ tbsp fish sauce (recommended, but can be left out completely)
1 tbsp brown sugar
2 tbsp water

Main

200 g (7 oz) dried wide rice noodles
1 tbsp sesame oil
500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/¼ inch thick
1 brown onion, sliced
1 tbsp freshly grated garlic
1 carrot, julienned
1 bunch bok choy, shredded (1.5 cm/½ inch slices)
4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons
1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can also be substituted with regular basil)

Toppings

Chilli oil vinegar, or plain rice wine vinegar
Crushed roasted peanuts (optional)

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Instructions

Prepare the stir-fry sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water. Stir well until the sugar dissolves and set aside.
Cook the rice noodles: Bring a pot of water to a boil, then add the dried rice noodles. Boil for about 3 minutes or until just pliable (avoid overcooking to prevent mushy noodles). Drain and rinse the noodles under cold water to stop the cooking process, then set aside.
Cook the chicken: Heat sesame oil in a large, deep, heavy-based frying pan or wok over high heat. Add the sliced chicken and stir-fry until it just starts to change color and is partially cooked through.
Sauté aromatics and vegetables: Add the sliced onion and freshly grated garlic to the pan with the chicken. Stir-fry for about 30 seconds until fragrant. Then add the julienned carrot, shredded bok choy, and spring onion batons, stirring to combine.
Combine noodles and sauce: Add the partially cooked rice noodles and the prepared stir-fry sauce to the pan. Toss everything together using tongs until well combined. Simmer for 2–3 minutes until the vegetables soften slightly and noodles absorb some of the sauce, stirring frequently to prevent sticking.
Finish with basil: Remove the pan from heat and stir in the Thai basil leaves until just wilted and fragrant.
Serve: Divide the drunken noodles among serving bowls. Drizzle with chilli oil vinegar or plain rice wine vinegar and sprinkle crushed roasted peanuts on top if desired. Serve immediately.

Notes

This quick and easy stir-fry comes together in under 20 minutes with a flavour-packed sauce, tender chicken and fresh Thai basil.
A drizzle of chilli oil vinegar at the end adds a bright, spicy zing to the dish.
Fish sauce is recommended for authentic flavor but can be omitted for a milder taste.
Thai basil is ideal for its distinct aroma but regular basil works as a substitute.
Be careful not to overcook the rice noodles to maintain a perfect chewy texture.
For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce if desired.

Nutrition

Serving Size: 1 serving
Calories: 487
Sugar: 9.9 g
Sodium: 1477.2 mg
Fat: 18.5 g
Saturated Fat: 2.8 g
Unsaturated Fat: 15.7 g
Trans Fat: 0 g
Carbohydrates: 44.4 g
Fiber: 6.7 g
Protein: 37.4 g
Cholesterol: 91.3 mg