It is 6pm and you are tired. Your family is hungry for something exciting. These Thai Drunken Noodles are the perfect solution for your busy weeknight.
You can skip the expensive takeout tonight. This dish is fresh, fast, and full of bold flavors. It brings the warmth of street food right to your kitchen table.
Why You Will Love This Recipe
This recipe is a total winner for a healthy reset. It uses lean chicken breast to keep you feeling full and energized. Each serving is packed with protein without feeling heavy.
You will love how fast it comes together. It takes just 25 minutes from start to finish. It is budget-friendly and uses simple pantry staples you likely have.
Simple Cooking Steps
Stir-frying can seem intimidating to beginners. Do not worry because I will guide you through it. The secret is having everything ready before you turn on the heat.
You will use a very hot pan for that authentic smoky flavor. The noodles soak up the savory sauce beautifully. It is a fun, fast-paced way to cook dinner tonight.
Ingredients You Will Need
These ingredients are fresh and easy to find at most grocery stores.
- 12 oz wide dried rice noodles
- 1.5 lbs lean chicken breast, thinly sliced against the grain
- 4 cloves garlic, finely minced
- 3 Thai bird’s eye chilies, bruised and minced
- 1 cup fresh Thai holy basil leaves (or sweet basil)
- 1 red bell pepper, thinly sliced
- 1 medium yellow onion, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons neutral high-smoke point oil
Step-by-Step Directions
- Prepare rice noodles by soaking in hot water for 8-10 minutes until al dente, then drain and set aside.
- In a small mixing bowl, combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar to create the stir-fry base.
- Heat oil in a wok or large heavy-bottomed skillet over high heat until shimmering.
- Add the minced garlic and Thai chilies, stir-frying for 30 seconds until aromatics are fragrant but not burnt.
- Add the sliced chicken breast in a single layer; sear for 2 minutes without moving, then stir-fry until fully cooked through.
- Add the sliced onions and bell peppers to the wok, tossing for 60 seconds to maintain vegetable texture.
- Add the prepared rice noodles and the sauce mixture simultaneously.
- Toss vigorously over high heat for 2-3 minutes until the noodles are evenly coated and have absorbed the sauce, developing a slight char.
- Remove from heat and immediately fold in the basil leaves until wilted by residual heat.
- Portion into four equal servings and serve hot.
Best Ways to Enjoy It
Serve these Thai Drunken Noodles while they are piping hot. I love adding a fresh squeeze of lime juice on top. It brightens up the savory sauce perfectly.
You can pair this with a simple cucumber salad. Set the table and enjoy a restaurant-quality meal at home. It is a wonderful way to treat your family.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe is great for meal prep lunches.
To reheat, use a splash of water in a skillet. Heat it over medium heat until the noodles are tender again. Avoid the microwave if you want to keep the texture.
Tips for Best Results
- Do not overcook the noodles during the soaking stage.
- Use a high-smoke point oil like canola or grapeseed.
- Prep all your vegetables before you start the stove.
- Adjust the number of chilies to control the heat level.
- Add a handful of fresh summer snap peas for extra crunch.
- Wait until the very end to add the basil leaves.
- Make sure your chicken is sliced very thin for quick cooking.
Ways to Switch It Up
- Swap the chicken for firm tofu for a vegetarian option.
- Use honey instead of brown sugar for a natural sweetener.
- Add extra bok choy or broccoli to sneak in more greens.
- Try shrimp instead of chicken for a seafood twist.
Common Questions
Can I use regular basil?
Yes, you can use sweet Italian basil if needed. Thai holy basil has a peppery bite that is traditional. However, regular basil still tastes fresh and delicious.
Are these noodles very spicy?
The spice level depends on the Thai chilies you use. For a milder version, remove the seeds from the chilies. You can also use just one chili for flavor.
I hope these savory noodles bring a little excitement to your dinner routine. They are so simple to make and truly satisfying. Enjoy every flavorful bite!
— Lidia
High Protein Street Style Thai Drunken Noodles
Ingredients
- 12 oz wide dried rice noodles
- 1.5 lbs lean chicken breast, thinly sliced against the grain
- 4 cloves garlic , finely minced
- 3 Thai bird 's eye chilies, bruised and minced
- 1 cup fresh Thai holy basil leaves (or sweet basil)
- 1 red bell pepper, thinly sliced
- 1 medium yellow onion, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons neutral high-smoke point oil
Instructions
- Prepare rice noodles by soaking in hot water for 8-10 minutes until al dente, then drain and set aside.
- In a small mixing bowl, combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar to create the stir-fry base.
- Heat oil in a wok or large heavy-bottomed skillet over high heat until shimmering.
- Add the minced garlic and Thai chilies, stir-frying for 30 seconds until aromatics are fragrant but not burnt.
- Add the sliced chicken breast in a single layer; sear for 2 minutes without moving, then stir-fry until fully cooked through.
- Add the sliced onions and bell peppers to the wok, tossing for 60 seconds to maintain vegetable texture.
- Add the prepared rice noodles and the sauce mixture simultaneously.
- Toss vigorously over high heat for 2-3 minutes until the noodles are evenly coated and have absorbed the sauce, developing a slight char.
- Remove from heat and immediately fold in the basil leaves until wilted by residual heat.
- Portion into four equal servings and serve hot.
