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–+ servings
Drunken Noodles

Savory Drunken Noodles Ready in Just 15 Minutes!

A quick and delicious recipe for Drunken Noodles that combines chicken, chewy rice noodles, and bold flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 tablespoon Oyster Sauce vegetarian oyster sauce for plant-based option
  • 2 tablespoons Light Soy Sauce regular soy sauce works for a lighter color
  • 1 tablespoon Dark Soy Sauce
  • 1 teaspoon Fish Sauce can substitute with vegetarian alternatives
  • 1 tablespoon Brown Sugar adjust according to taste
For the Noodles
  • 8 ounces Thick Rice Noodles fresh or dried; rehydrate dried noodles as per package instructions
For the Protein
  • 1 pound Chicken Thigh or any protein like beef, shrimp, pork, or tofu
For the Aromatics
  • 4 cloves Garlic finely ground
  • 2 pieces Thai Chili Peppers or jalapeños for a milder option
For the Vegetables
  • 2 cups Chinese Broccoli or Broccolini, Spinach; substitute any greens you have on hand
  • 1 cup Baby Corn or Water Chestnuts; swap with bamboo shoots or any crispy vegetable
For the Finish
  • 1 cup Basil Thai basil preferred; Italian basil can work in a pinch

Equipment

  • nonstick pan
  • bowl
  • mortar and pestle
  • food processor

Method
 

Step‑by‑Step Instructions for Drunken Noodles
  1. In a medium bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar until well combined. Set the sauce aside.
  2. Place chicken thighs in a mixing bowl, drizzle with dark soy sauce, and toss until coated. Let marinate while prepping other ingredients.
  3. Finely grind garlic and Thai chili peppers until they form a coarse paste.
  4. Rehydrate dried rice noodles according to package instructions or slice fresh noodles into strips.
  5. Heat oil in a nonstick pan over medium-high heat, add garlic and chili mixture, and stir-fry until fragrant.
  6. Add marinated chicken, stir-fry until browned and cooked through, about 3-5 minutes.
  7. Add Chinese broccoli and baby corn, stir-fry for 2-3 minutes until vegetables are vibrant.
  8. Add noodles and sauce to the pan, toss together for 1-2 minutes until noodles are heated and coated in sauce.
  9. Remove from heat, fold in fresh basil leaves gently, and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Ensure the pan is hot before adding oil to create ideal stir-fry texture. Cook protein in batches if necessary to avoid sogginess.

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