Thai Drunken Noodles

I first tried this dish a few years ago when a friend of mine recommended it at a Thai restaurant. Being a huge fan of Pad Thai and Pad Sieu, it didn’t take much convincing to give it whirl.

One of my favorite things about this dish is the balance, for a couple of reasons. First it’s pasta, but it’s packed with as many vegetables as you want to add. There’s also balance from the sweetness of the sauce and the spiciness of the red pepper flakes. So basically, you can eat a ton of this and not feel guilty about it. Or at least I don’t…haha.

I hope you like this dish as much as I do. Please share your variations of this recipe with me, I’d love to hear how you made it your own!

Thai Drunken Noodles
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Print Recipe
Sweet, spicy, silky noodles.
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Thai Drunken Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sweet, spicy, silky noodles.
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
  • 2 Chicken Breasts Thinly Sliced
  • 1/2 Package Wide Rice Noodles
  • 2 Cups Broccoli Cut into small florets
  • 1 Cup Peppers Any Color, sliced
  • 1/2 Cup Onion Sliced
  • 3 Green Onions Sliced
  • 1/2 Cup Loosely Packed Basil Preferably Thai Basil
  • 6 T Oyster Sauce
  • 3 T Sweet or Dark Soy Sauce
  • 3 T Regular Soy Sauce
  • 4 T Sugar
  • 4 T Water
  • 3 Garlic Cloves
  • Red Pepper Flakes
Servings: Servings
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Instructions
  1. In a bowl mix oyster sauce, soy sauces, and sugar. Set aside.
  2. Place Rice Noodles in a pyrex style dish and cover with boiling water for 6 minutes. Drain and set aside.
  3. Add a few dashes of red pepper flakes and garlic cloves to your wok, add 1 tablespoons of vegetable oil. Heat slowly being careful not to burn the garlic. Turn up to medium high heat, add thinly sliced chicken and cook for about 3 minutes or until cooked through. Remove and set aside.
  4. Heat 1 more tablespoon of oil to medium high heat. Add broccoli first, cook for 3 minutes or until slightly softened, then peppers and onions. Cook for 1 additional minute.
  5. Return the chicken to the pan with sauce mixture and rice noodles. I add the noodles a handful at a time so I can make sure to coat all the noodles with sauce. Add chopped basil while tossing to slightly cook the basil.
  6. If the noodles start sticking or absorbing the sauce, thin out the sauce with water a tablespoon at a time.
  7. Mix well and add additional red pepper flakes to desired heat and garnish with more basil.

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