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Drunken Noodle Recipe

Name: Bonding Thais Drunken Noodle Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 3 tbs light soy sauce; 1 tbs dark soy sauce; 2 tbs oyster sauce; 1 tbs fish sauce; 1 tbs rice vinegar; 1 tsp granulated sugar; 0.5 tsp freshly ground white or black pepper; 12 oz fresh wide rice noodles (sen yai) or wide dried rice noodles; 120 ml chicken or vegetable stock (or water); 2 tbs Shaoxing wine (or dry sherry); 12 oz boneless chicken thighs or chicken breast, thinly sliced (or firm tofu, sliced); 1 unit large egg; 4 cloves garlic cloves, finely minced; 1 unit shallots or yellow onion, thinly sliced; 2 unit Thai bird’s eye chiles or serrano chiles, thinly sliced (adjust); 6 oz baby bok choy or Chinese broccoli (gai lan), trimmed and cut into bite-size pieces; 1 unit bell pepper (red or green), thinly sliced; 3 unit scallions, cut into 1–2 inch pieces; 1 cup fresh Thai basil leaves; 3 tbs neutral oil (vegetable, canola, or peanut); 0.5 tsp sesame oil (optional, finishing)

Inspired by Bonding Thai

Time35m

Serves2

Make Drunken Noodle Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sauce

3 tbs light soy sauce

1 tbs dark soy sauce

2 tbs oyster sauce

1 tbs Fish sauce

1 tbs Rice vinegar

1 tsp granulated sugar

1/2 tsp freshly ground white or black pepper

Noodles & Broth

12 oz fresh wide rice noodles (sen yai) or wide dried rice noodles

1/2 cup (120 ml) chicken or vegetable stock (or water)

2 tbs Shaoxing wine (or dry sherry)

Proteins & Vegetables

12 oz boneless chicken thighs or chicken breast, thinly sliced (or firm tofu, sliced)

1 unit large egg

4 cloves garlic cloves, finely minced

1 unit shallots or yellow onion, thinly sliced

2 unit Thai bird’s eye chiles or serrano chiles, thinly sliced (adjust)

6 oz baby bok choy or Chinese broccoli (gai lan), trimmed and cut into bite-size pieces

1 unit bell pepper (red or green), thinly sliced

3 unit scallions, cut into 1–2 inch pieces

1 cup fresh Thai basil leaves

Aromatics & Oil

3 tbs neutral oil (vegetable, canola, or peanut)

1/2 tsp sesame oil (optional, finishing)

Method

Prep

Noodles

If using dried wide rice noodles, soak according to package instructions until pliable but still slightly firm (usually 20–30 minutes). If using fresh rice noodles, gently separate them into portions and set aside. Drain well and toss with 1 tsp neutral oil to prevent sticking.

Sauce

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, fish sauce, rice vinegar, sugar, and pepper. Taste and adjust balance — sauce should be savory with a touch of sweetness and acidity.

Veg & Protein

Pat the chicken (or tofu) dry and thinly slice. Trim and cut bok choy or gai lan into bite-size pieces. Thinly slice bell pepper, shallot, scallions, and chiles. Mince garlic. Pick basil leaves from stems.

Cook

Heat a large heavy skillet or wok over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

When oil is shimmering, add the sliced chicken in a single layer. Let cook undisturbed 1 minute to get color, then stir-fry 1–2 more minutes until nearly cooked through but still juicy. Remove chicken to a plate and set aside.

Add remaining 1 tablespoon oil to the wok. Add shallot and chiles; stir-fry 30–45 seconds until aromatic. Add garlic and stir 15–20 seconds — don’t let it burn.

Push aromatics to the side of the pan. If using an egg, crack it into the cleared space and scramble quickly until just set, then break up and mix with aromatics.

Add bell pepper and bok choy/gai lan; stir-fry 1–2 minutes until greens begin to wilt but remain bright. Add the cooked chicken back to the wok.

Pour the prepared sauce and Shaoxing wine into the wok along with the stock (about 120 ml). Bring to a simmer so the liquid loosens any browned bits.

Add the noodles to the wok (if very long, fold gently). Using tongs or a spatula, toss and toss — let noodles sit 20–30 seconds between tosses so they can absorb sauce and char slightly. Continue 2–3 minutes until noodles are heated through and sauce is mostly absorbed.

Toss in scallions and Thai basil leaves and give one final quick stir so basil wilts slightly. If the pan seems dry before noodles finish, add 1–2 tablespoons water or stock as needed.

Finish with a small drizzle (about 1/2 tsp) of sesame oil, taste and adjust seasoning (add a splash more soy or fish sauce, or a pinch of sugar) as needed.

Transfer to plates and serve immediately while hot. Offer extra fresh basil, sliced chiles, lime wedges, or chili flakes at the table.