Thai
Drunken Noodles
Wide rice noodles are stir-fried with chicken, basil, and chiles in fish sauce and oyster sauce. The heat stays in the chiles and pepper, not in a long braise.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Thai basil is added at the end so it stays fragrant.
- A little sugar balances the fish sauce and chiles.
- Sliced chicken cooks quickly and is easy to check with a thermometer.
- Lime juice at the finish brightens a salty noodle sauce.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Soak the noodles in warm water until pliable, about 20 minutes, then drain. Stir together the oyster sauce, fish sauce, soy sauce, brown sugar, and black pepper.
- 2
Pat the chicken dry. Do not rinse it. Heat 1 tbsp oil in a large skillet over medium-high heat.
- 3
Cook the chicken until browned and the thickest pieces reach 165°F, about 4 to 5 minutes. Transfer it to a plate.
- 4
Add the remaining oil, garlic, and chiles. Stir 30 seconds, then add the bell pepper and onion and cook until crisp-tender, about 3 minutes.
- 5
Add the noodles and the sauce. Toss until the noodles are hot and glossy, about 2 minutes.
- 6
Return the chicken, add the basil and lime juice, and toss until the basil wilts and the chicken is still at 165°F.
- 7
Serve right away.
Pro tips
- Sweet basil can stand in, but Thai basil has the peppery note this dish wants.
- Seed the chiles if you want the flavor with less heat.
- Do not crowd the chicken or it will steam instead of brown.
Easy substitutions
- Thai chiles
- 1 jalapeño, sliced
- chicken thighs
- shrimp, cooked to 145°F
- Thai basil
- sweet basil
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Toss in a hot skillet with a splash of water until the chicken is steaming and at least 165°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 552
- Protein
- 32 g
- Carbs
- 70 g
- Fat
- 16 g
- Fiber
- 4 g
Moderate · Stovetop · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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