Drunken Noodle Recipe

Name: Nawa Thai Manhattan Beachs Drunken Noodle Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 oz wide rice noodles (fresh or dried); 2 tbsp vegetable oil; 12 oz chicken breast or thighs (thinly sliced); 6 oz firm tofu (optional, pressed and cubed); 4 cloves garlic (minced); 1 unit shallot (thinly sliced); 2 unit fresh Thai bird’s eye chiles or serrano (sliced, adjust to heat); 1 unit onion (medium, thinly sliced); 1 unit bell pepper (red or green, thinly sliced); 6 oz baby bok choy or Chinese broccoli (gai lan), chopped; 1 cup fresh Thai basil leaves; 3 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp rice vinegar; 1 tsp palm sugar or brown sugar; 1 tbsp chili paste with garlic (e.g., sambal oelek or nam prik pao); 1 tsp white pepper; 4 unit lime wedges; 2 unit green onions (sliced on bias); 1 tsp toasted sesame oil (optional)

Inspired by Nawa Thai Manhattan Beach

Time35m

Serves4

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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Noodles & Proteins

12 oz wide rice noodles (fresh or dried)

2 tbsp Tuscany sunflower oil

12 oz chicken breast or thighs (thinly sliced)

6 oz firm tofu (optional, pressed and cubed)

Aromatics & Vegetables

4 cloves Garlic (minced)

1 unit shallot (thinly sliced)

2 unit fresh Thai bird’s eye chiles or serrano (sliced, adjust to heat)

1 unit onion (medium, thinly sliced)

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

6 oz baby bok choy or Chinese broccoli (gai lan), chopped

1 cup fresh Thai basil leaves

Sauce & Seasoning

3 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp Fish sauce

1 tsp Rice vinegar

1 tsp palm sugar or brown sugar

1 tbsp chili paste with garlic (e.g., sambal oelek or nam prik pao)

1 tsp White pepper

Finishing & Garnish

4 unit Lime wedges

2 unit green onions (sliced on bias)

1 tsp toasted sesame oil (optional)

Method

Noodles & Proteins

Prepare noodles

If using fresh wide rice noodles, gently separate sheets and set aside. If using dried rice noodles, soak in warm water for 20–30 minutes until pliable but not mushy; drain and reserve. If noodles are large sheets, roughly cut into 1"-2" wide pieces.

Cook protein

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the thinly sliced chicken in a single layer, season lightly with a pinch of salt, and stir-fry until just cooked through (about 3–4 minutes). Remove chicken to a plate. If using tofu, in the same pan add 1 tablespoon oil and pan-fry tofu cubes until golden on all sides, then remove and set aside. Return chicken/tofu to the wok when instructed in assembly.

Aromatics & Vegetables

Wipe the wok if necessary, then add remaining 1 tablespoon oil and place over high heat. Add minced garlic, sliced shallot, and sliced chiles; stir-fry for 30–45 seconds until fragrant. Add sliced onion and bell pepper; stir-fry 1–2 minutes until starting to soften. Add chopped bok choy or gai lan and continue stir-frying 1–2 minutes until greens are bright and stems tender-crisp.

Sauce & Seasoning

While vegetables cook, mix the sauce in a small bowl: combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, rice vinegar, palm or brown sugar, chili paste, and white pepper. Stir to dissolve sugar.

Pour the sauce into the wok with the vegetables and toss to coat, cooking 30–60 seconds until it becomes aromatic and slightly reduced.

Assembly & Finish

Add the drained noodles and reserved cooked chicken/tofu to the wok. Using tongs or spatulas, gently toss and fold the noodles with the sauce and vegetables, trying to get the noodles heated through and evenly coated. If the mixture seems dry, splash up to 2 tablespoons warm water to help loosen and finish cooking. Stir-fry 1–2 minutes until noodles are fully heated and glossy.

Turn off heat and immediately toss in the fresh Thai basil leaves and sliced green onions; the residual heat will wilt the basil without overcooking. Drizzle toasted sesame oil if using, and adjust seasoning with extra fish sauce or soy to taste.

Serve hot with lime wedges on the side for squeezing over individual portions.