Drunken Noodles with Chicken Recipe
Savor the bold flavors of our Drunken Noodles with Chicken, featuring stir-fried rice noodles tossed in a spicy sauce with tender chicken and fresh vegetables.
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Ingredients
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General Ingredients
Chicken Marinade
Sauce
Noodles and Vegetables
Method
Preparation
Cook the Rice Noodles
Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions (usually 4-6 minutes) until just tender. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Sauce
In a small bowl, whisk together the sauce ingredients, including soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and chili garlic sauce (if using). Adjust spice and seasoning according to preference. Set aside.
Slice the Chicken and Vegetables
Thinly slice the chicken breast into bite-sized pieces. Slice the bell peppers and onions into thin strips. Mince the garlic and chop the basil leaves (preferably Thai basil). Set all ingredients aside for stir-frying.
Cooking
Stir-Fry the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 3–4 minutes until no longer pink and lightly browned. Remove from the skillet and set aside.
Cook the Vegetables
In the same skillet, add another tablespoon of oil. Add the minced garlic and sauté for 30 seconds until fragrant. Then, add the sliced onions and bell peppers. Stir-fry for 3–4 minutes until slightly tender.
Combine Chicken and Sauce
Return the cooked chicken to the skillet. Pour in the prepared sauce and stir to combine. Let simmer for 1–2 minutes to coat the chicken and vegetables evenly.
Add Noodles and Basil
Add the cooked rice noodles to the skillet. Toss everything together to evenly coat the noodles with the sauce and mix with the chicken and vegetables. Add torn basil leaves and stir just until wilted, about 1 minute.
Serving
Serve the Drunken Noodles hot, garnished with extra fresh basil or a squeeze of lime if desired. Pair with a refreshing beverage to balance the spice.
