Drunken Noodles Recipe

Prep noodles

If using fresh wide rice noodles, gently separate pieces. If using dried, soak according to package until pliable but not mushy (usually 20–30 minutes in warm water), then drain and set aside. Pat dry lightly so they're not waterlogged.

Mix sauce

In a bowl, combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, Thai sweet soy (kecap manis), sugar, and chicken stock (or water). Stir until sugar dissolves. Taste and adjust balance — the sauce should be savory with a touch of sweetness and saltiness.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the thinly sliced chicken in a single layer and stir-fry for 2–3 minutes until just cooked through and beginning to brown. Remove the chicken to a plate and keep warm.

Add the remaining 1 tablespoon oil to the wok. Reduce heat to medium-high. Add garlic, shallots, and sliced chiles and stir-fry for 30–45 seconds until fragrant but not burned.

Add bell pepper (if using) and broccoli or gai lan. Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp. If vegetables need more time, add 1–2 tablespoons water and cover briefly for 30–45 seconds, then uncover and continue.

Push vegetables to the side of the wok. Crack the egg into the empty space and let it sit 10–15 seconds, then scramble lightly until nearly set.

Return the cooked chicken to the wok and toss with vegetables and egg to combine.

Add the drained noodles to the wok, spreading them out so they contact the hot surface. Pour the prepared sauce evenly over the noodles.

Using tongs or two spatulas, toss and fold the noodles with the sauce and other ingredients, stirring constantly, so the noodles absorb the sauce and heat through. Stir-fry for 2–3 minutes until everything is well coated and hot. If the mixture seems dry, add up to 1–2 tablespoons more stock or water to loosen.

Turn off the heat. Immediately add the fresh Thai basil leaves, sliced green onions, white pepper, and a drizzle of sesame oil (if using). Toss briefly so basil wilts but retains aroma.

Taste and adjust seasoning — add a splash more fish sauce for saltiness, a bit more sugar for sweetness, or a squeeze of lime for brightness.

Transfer to a serving platter or individual bowls. Serve hot with lime wedges on the side and extra chilies or hot sauce if desired.