Drunken Noodles Recipe

Noodles

If using fresh wide rice noodles, gently separate sheets and loosen into wide strips. If frozen, thaw according to package instructions and separate. If dried, soak per package until pliable then drain well. Pat lightly with paper towel to remove excess moisture so they don't clump.

Protein (optional)

If using protein, toss sliced chicken with 1/2 tablespoon soy sauce and 1 tsp cornstarch; set aside to marinate 10–15 minutes. This creates a light velveting when stir-fried.

Mix sauce: In a small bowl whisk together light soy, dark soy, oyster sauce, fish sauce, sweet chili sauce, brown sugar, white pepper and 3 tablespoons water or stock until sugar dissolves. Taste and adjust for balance — it should be savory, slightly sweet and mildly spicy.

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

Add marinated chicken (if using) in a single layer and stir-fry for 2–3 minutes until browned and just cooked through. Remove chicken from wok and set aside.

Return wok to high heat. Add a little more oil if the pan is dry. Add minced garlic, sliced shallot, and sliced chiles; stir-fry 20–30 seconds until fragrant but not burnt.

Add sliced onion and bell peppers; stir-fry 1–2 minutes until vegetables begin to soften but still have bite.

Add the prepared noodles to the wok, separating them gently with tongs or spatula so they spread evenly. Pour the sauce evenly over the noodles.

Toss vigorously to combine so the sauce coats the noodles and vegetables. If the noodles seem dry or are sticking, add 1–2 tablespoons hot water or stock and continue tossing. Stir-fry 1–2 minutes until noodles are heated through and glossy.

Return the cooked chicken (or other protein) to the wok and add scallion pieces. Toss to combine and heat through, about 30 seconds.

Turn off the heat and immediately add the fresh basil leaves. Use tongs to fold the basil into the noodles until wilted but still bright, about 20–30 seconds. Taste and adjust seasoning with a splash more fish sauce or soy if needed.

Transfer drunken noodles to a warmed serving platter or individual plates. Serve immediately with lime wedges on the side (optional) and extra chili or sweet chili sauce for guests who want more heat.