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Thai Drunken Noodles

Thai Drunken Noodles are spicy Thai stir-fried rice noodles with basil and savory sauce.
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Prep Time 15 minutes
Course Main Dish
Cuisine Thai

Ingredients
  

Noodles

  • 7 oz / 200 g dried wide rice noodles

Stir Fry

  • 2 tbsp oil peanut, vegetable, or canola
  • 3 large garlic cloves minced
  • 2 bird’s eye chilies deseeded and finely chopped
  • 1/2 onion sliced
  • 200 g / 7 oz chicken thighs bite-sized
  • 2 tsp fish sauce or soy sauce
  • 2 green onions cut into 3 cm pieces
  • 1 cup Thai basil or holy basil leaves

Sauce

  • 3 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 1 1/2 tbsp dark soy sauce
  • 2 tsp sugar
  • 1 tbsp water

Instructions
 

  • Prepare the rice noodles according to package instructions and drain well.
  • In a small bowl, mix all sauce ingredients until combined.
  • Heat oil in a wok or large skillet over high heat.
  • Add garlic and chili and stir-fry for 10 seconds until fragrant.
  • Add onion and cook for 1 minute until slightly softened.
  • Add chicken and fish sauce, stir-frying until cooked through.
  • Add noodles, green onions, and sauce. Toss well and cook for 1 minute until the Thai Drunken Noodles are evenly coated.
  • Remove from heat, add basil, toss until just wilted, and serve immediately.

Notes

  • Regular basil can replace Thai basil if unavailable