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A bowl of drunken noodles.

Drunken Noodles

Course Main Course
Cuisine Asian
This flavor packed recipe is the perfect way to bring restaurant style cuisine home without the added cost of going out. Your friends and family will love when when you serve up this popular Thai dish!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings

Equipment

  • Wok or large non-stick skillet.

Ingredients

  • 8 oz flat wide dried rice noodles 1/4" or more if possible
  • 1 tsp sesame oil

Sauce

  • 4 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1/2 tsp pepper
  • 1/2 tsp ground ginger

Stir Fry

  • 2 chicken breasts butterflied, then sliced thin
  • 4 tbsp oil, divided canola or vegetable work well
  • 2 cloves garlic, pressed
  • 1 Thai bird's eye chili, chopped wear gloves, take care not to touch your eyes, and wash your hands after handling
  • 1 15oz can whole baby corn cut in half and quartered
  • 1 bell pepper, sliced
  • 10 snow peas
  • 2 green onions, sliced
  • 1 cup Thai holy basil torn into small pieces
  • optional chopped green onions and basil for garnish

Instructions

  • Mix sauce ingredients - soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger, in a mixing bowl. Set this aside.
  • Place cut chicken into a medium bowl. Pour one third of the sauce over the chicken, cover and place in the refrigerator to marinate for 20-30 minutes.
  • While the chicken is marinating, boil a large pot of water. Then cover noodles with the boiling water and let them sit for 10 minutes, stirring a few times. Drain and rinse with cold water. Toss the noodles with the teaspoon of sesame oil. Cover and set aside.
  • Heat 2 Tablespoons of oil in the skillet over medium heat, then place the marinated chicken in and cook through. Remove chicken from the skillet and set aside. Turn up the heat to medium-high. When the skillet is hot, add garlic, chilies, baby corn, bell pepper, and snow peas. Stir fry for 2 minutes, stirring constantly to avoid burning. Add the green onions and basil. Continue to cook and stir for another minute.
  • Return the cooked chicken to the skillet and stir to combine. Add remaining sauce and prepared noodles to the pan. Stir to combine and cook noodles to the desired texture, approximately 5 more minutes. Make sure to turn the noodles over as they cook to help them absorb the sauce. Remove from the wok and serve immediately.

Notes

Cut up your chicken into small strips: I find that smaller strips cook faster and complement the noodles better. 
Chopping the chili: Be careful when you chop up the chili. It’s the hottest ingredient, and you definitely don’t want to touch your eyes. Wash your hands as soon as you finish. 
Storing leftovers: Keep any leftovers in an airtight container in the refrigerator. You can store drunken noodles for up to 5 days. Just add a little water and reheat in the microwave. 

Nutrition

Calories: 514kcal | Carbohydrates: 57g | Protein: 29g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2195mg | Potassium: 533mg | Fiber: 1g | Sugar: 7g | Vitamin A: 73IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg
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