Drunken Noodles Recipe

If using fresh wide rice noodles: gently separate and loosen them by hand. If using dried rice noodles: bring 1 L water to a simmer in a large pot and soak according to package instructions (usually 6–8 minutes) until pliable but still slightly firm; drain and rinse with cold water to stop cooking. If drained noodles are clumped, toss with 1 tsp neutral oil to prevent sticking. Set aside.

In a small bowl, combine 3 tbs light soy sauce, 1 tbs dark soy sauce, 2 tbs oyster sauce, 1 tbs fish sauce, 1 tsp rice vinegar, 1 tsp sugar, and 60 ml chicken or vegetable stock (or water) if you prefer a looser sauce. Stir until sugar dissolves. Taste and adjust: more fish sauce for saltiness, more sugar for sweetness, or more dark soy for color.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Add the thinly sliced shallot and stir-fry 30 seconds until fragrant. Add the minced garlic and sliced chilies and stir-fry 10–20 seconds more, taking care not to burn the garlic.

Cook protein

Push aromatics up the sides of the wok to create space in the center. Add the 12 oz sliced chicken (or beef or tofu) in a single layer. Let sear 30–40 seconds undisturbed, then stir-fry until cooked through (about 2–3 minutes for thin slices). If using tofu, cook until edges are golden.

Add vegetables

Add the broccoli (or gai-lan) and bell pepper to the wok. Stir-fry 1–2 minutes until bright and just tender-crisp. If vegetables need more cooking, add a splash (1–2 tbs) of water or stock and cover for 30 seconds, then uncover and continue.

Scramble eggs

Push the mixture to one side of the wok. Add a little oil if the pan is dry, crack in 2 eggs, and quickly scramble until just set, then mix the eggs into the vegetables and protein.

Combine with noodles and sauce

Add the drained rice noodles and the prepared sauce to the wok. Using two spatulas or tongs, gently toss and stir-fry to coat everything evenly, working quickly over high heat for 1–2 minutes so the noodles absorb the sauce and finish cooking. If the noodles are clumping, add up to 2 tbs stock or water to loosen. Stir in the green onions during the last 30 seconds.

Turn off the heat and immediately stir in 1 cup fresh Thai basil leaves and 1/2 tsp toasted sesame oil. Taste and adjust seasoning: add more fish sauce or a squeeze of lime if desired.

Divide the drunken noodles between plates, garnish with toasted peanuts if using, and serve with lime wedges on the side.