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Drunken Noodles Recipe

Name: Rosa's Thai - JBRs Drunken Noodles Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 12 oz fresh wide rice noodles (sen yai) or dried wide rice noodles, soaked; 10 oz chicken thighs, thinly sliced (or tofu for vegetarian); 1 each large egg; 3 cloves garlic cloves, finely minced; 1 each shallot or small yellow onion, thinly sliced; 2 each Thai bird chiles or serrano chiles, thinly sliced (adjust to taste); 1 cup Thai basil leaves (or sweet basil), loosely packed, stems removed; 1 cup bean sprouts, rinsed; 3 each scallions (green onions), cut into 1.5-inch pieces; 2 tbs light soy sauce; 1 tsp dark soy sauce (for color; optional); 1.5 tbs oyster sauce; 1 tbs fish sauce; 1 tbs light brown sugar or palm sugar, packed; 2 tbs Shaoxing wine or dry sherry (the 'drunken' element); 1 tsp white pepper; 2 tbs chicken or vegetable stock (or water); 2 tbs neutral oil (vegetable, canola, or peanut); 0.5 tsp sesame oil; 1 each lime wedges, for serving

Inspired by Rosa's Thai - JBR

Time45m

Serves2

559kcal

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Ingredients

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Noodle & protein

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

10 oz chicken thighs, thinly sliced (or tofu for vegetarian)

1 each large egg

Vegetables & aromatics

3 cloves garlic cloves, finely minced

1 each shallot or small yellow onion, thinly sliced

2 each Thai bird chiles or serrano chiles, thinly sliced (adjust to taste)

1 cup Thai basil leaves (or sweet basil), loosely packed, stems removed

1 cup bean sprouts, rinsed

3 each scallions (green onions), cut into 1.5-inch pieces

Sauce & seasoning

2 tbs light soy sauce

1 tsp dark soy sauce (for color; optional)

1 1/2 tbs oyster sauce

1 tbs Fish sauce

1 tbs light brown sugar or palm sugar, packed

2 tbs Shaoxing wine or dry sherry (the 'drunken' element)

1 tsp White pepper

2 tbs chicken or vegetable stock (or water)

Cooking oil & finishing

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

1/2 tsp Toasted sesame oil

1 each lime wedges, for serving

Method

Noodle & protein

Prepare noodles

If using dried wide rice noodles, soak in warm water until pliable but still slightly firm (about 20–30 minutes); drain and gently separate. If using fresh noodles, loosen by hand and set aside. Pat chicken slices dry and season lightly with a pinch of salt and 1/4 tsp white pepper.

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over high heat until shimmering. Add the chicken in a single layer and stir-fry until just cooked through, 2–3 minutes. Remove chicken to a plate and set aside.

If using egg: add a little more oil (about 1/2 tbs) to the hot wok, crack the egg in, swirl to make a thin omelet, let it set, then roughly scramble or remove and slice into strips. Set aside with the chicken.

Vegetables & aromatics

Return the wok to high heat and add the remaining 1/2–1 tbs oil. Add minced garlic, sliced shallot, and chiles; stir-fry just until fragrant, about 20–30 seconds, taking care not to burn the garlic.

Add the prepared noodles to the wok and stir to combine with the aromatics, tossing quickly so noodles heat through and start to pick up the flavors, 1–2 minutes.

Sauce & seasoning

Whisk together in a small bowl: light soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, Shaoxing wine, and stock. Pour the sauce evenly over the noodles in the wok.

Toss everything vigorously to coat the noodles. Allow the sauce to reduce slightly and caramelize on hot spots of the wok, about 1–2 minutes. If the noodles look dry, splash 1–2 tablespoons water or stock and continue tossing.

Return the cooked chicken and egg pieces to the wok, fold into the noodles. Add bean sprouts and scallions; stir-fry for another 30–45 seconds so sprouts stay crisp-tender.

Turn off heat and immediately add Thai basil leaves and drizzle sesame oil. Toss until basil wilts and is evenly distributed. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or chiles for heat as desired.

Cooking oil & finishing

Plate the drunken noodles while hot. Serve with lime wedges on the side for squeezing over each portion.