Name: Spicy Drunken Noodles with Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 pound chicken breast, thinly sliced; 8 oz wide rice noodles (or any preferred noodles); 1 small onion, thinly sliced; 2 red bell peppers, thinly sliced; 1 carrot, julienned; 4 cloves garlic, minced; 2-3 Thai bird’s eye chilies (or more for extra heat), sliced (optional); 1/4 cup fresh Thai basil leaves (or regular basil as a substitute); 2 tablespoons vegetable oil; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon lime juice; Salt and pepper to taste

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Introduction

Spicy Drunken Noodles with Chicken is a vibrant and flavorful Thai stir-fry, featuring wide rice noodles tossed with tender chicken, fresh vegetables, and fragrant basil. This dish perfectly balances heat, sweetness, and savory depth, making it a satisfying meal for any night of the week.

A black bowl holds a colorful stir-fried dish featuring wide, flat noodles that are light brown and glossy with sauce, mixed with chunks of cooked brown meat, dark green leafy vegetables, and pieces of red bell pepper spread throughout. Some bright green fresh herbs are sprinkled on top, adding a fresh texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz wide rice noodles (or any preferred noodles)
2 tablespoons vegetable oil
1 pound chicken breast, thinly sliced
1 small onion, thinly sliced
2 red bell peppers, thinly sliced
1 carrot, julienned
4 cloves garlic, minced
2-3 Thai bird’s eye chilies (or more for extra heat), sliced (optional)
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1/4 cup fresh Thai basil leaves (or regular basil as a substitute)
1 tablespoon lime juice
Salt and pepper to taste

Instructions

Step 1: Cook the rice noodles according to the package directions. Drain and set aside.
Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add more oil if needed. Sauté the onions, red bell peppers, and carrots for 2-3 minutes until they begin to soften.
Step 4: Add the garlic and bird’s eye chilies, if using, and cook for another 1-2 minutes until fragrant.
Step 5: Add the cooked noodles to the skillet along with soy sauce, oyster sauce, fish sauce, and brown sugar. Toss everything together to combine and heat through.
Step 6: Return the cooked chicken to the skillet and toss again. Stir in the lime juice and fresh basil leaves, allowing the basil to wilt slightly.
Step 7: Taste and adjust seasoning with more soy sauce, fish sauce, or sugar if needed. Serve hot.

Tips & Variations

Use fresh Thai basil for the authentic flavor, but sweet basil works well as a substitute.
Adjust the number of bird’s eye chilies to control the heat level according to your taste.
For a vegetarian version, replace chicken with tofu and use vegetarian oyster sauce.
If you can’t find wide rice noodles, flat rice noodles or even linguine can work in a pinch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the noodles moist and prevent drying out.

How to Serve

A black bowl filled with a stir-fry of wide, flat brown noodles layered with chunks of cooked brown meat, bright green leafy vegetables, and small pieces of red bell pepper, all coated in a shiny sauce. The noodles form the main base layer, with meat and vegetables spread evenly on top and mixed throughout. Some green herbs are scattered over the top for garnish. The bowl sits on a white marbled surface with part of a second dish blurred in the upper right corner photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce or tamari and ensure your oyster sauce is gluten-free or replaced with a suitable alternative.

What can I substitute if I don’t have fish sauce?

You can substitute fish sauce with soy sauce or tamari, but the flavor will be less complex. Adding a small amount of seaweed or anchovy paste can help mimic the umami depth.