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Drunken Noodles

Drunken Noodles with Chicken

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Craving a giant bowl of Drunken Noodles? (me too!) Stir fried chiles, shallots, garlic and ginger tossed in a simple soy-based sauce with tender chicken and wide rice noodles. Although there is a bit of prep involved, once you start cooking this recipe comes together rather quickly.
Course Mains & Entrees
Cuisine Thai
Keyword chicken, dinner, noodles, spicy, stir fry, thai
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 servings
Calories 470
Author Laurie McNamara

Ingredients

FOR THE CHICKEN:

  • 1 pound chicken breast halves sliced
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • 1 teaspoon light olive oil
  • 2 teaspoons cornstarch

FOR THE SAUCE:

  • teaspoons dark brown sugar
  • 1 tablespoons water
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoons dark soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons oyster sauce

FOR THE STIR FRY:

  • 10 ounces rice noodles
  • 3 tablespoon olive oil extra light
  • 3 cloves garlic sliced
  • 1/2 teaspoon ginger freshly grated
  • 1/3 cup shallot sliced
  • 2 green onions 3-inch pieces julienned
  • 1 cup thai or holy basil lightly packed (see notes for substitution)
  • 2 teaspoons Chinese wine I use Shaoxing
  • 1 to 3 serrano chiles or jalapeños or thai chiles

Instructions

PREPARE THE NOODLES:

  • Place 10 ounces rice noodles in a metal bowl and cover with hot tap water. The metal bowl will conduct the heat and keep the water warmer longer. Soak wide rice noodles for 30 to 35 minutes or until soft. For thinner rice noodles, soak for 15 minutes or until soft. Once the noodles are soft, drain and set aside.

PREPARE THE CHICKEN:

  • Add 1 pound thin sliced chicken breasts into a bowl. Add the water and rub it into the chicken until the water disappears and is absorbed into the chicken. Next, add in low-sodium soy sauce, olive oil and cornstarch.

PREPARE THE SAUCE:

  • Dissolve dark brown sugar with hot water. Then add in low-sodium soy sauce, dark soy sauce, oyster sauce, fish sauce and a pinch or two of ground white pepper. Whisk well to combine and set off to the side.

PREPARE THE STIR-FRY:

  • Heat a large wok or chefs pan over medium-high to high heat until near smoking. Drizzle 2 tablespoons extra light olive oil around the inside perimeter. Add in the marinated chicken and sear on each side for 1 to 2 minutes. Once golden, transfer to a clean plate and set off to the side.
  • Add the remaining oil and add in the shallot, sliced garlic and grated fresh ginger. Stir fry for 20 to 30 seconds, tossing often.
  • Then to that, add in the chiles, green onions and 3/4 to 1 cup thai or holy basil. Stir fry for another 30 seconds.
  • Add in the (drained) soaked rice noodles. Toss using two wooden spatulas, using a scoop and toss sort of method.
  • Pour in all of the sauce you made earlier. Toss well to coat.
  • Lastly add in the chicken and 2 teaspoons Chinese cooking wine (I use shaoxing). Heat through and serve immediately.
  • Serve in bowls with extra thai basil and serrano chiles (if you dare).

Notes

WHAT’S A GOOD SUBSTITUTE FOR THAI OR HOLY BASIL?

There really isn’t a perfect substitute for either of these herbs. Obviously it’s always best to try to cook with authentic ingredients. Where I live, it’s rare to find thai or holy basil year round. During summer months, I grow thai basil in my herb garden for this exact reason. However, in the colder months, I use a 1/2 cup each italian basil and fresh mint and I think it works nicely.

Nutrition

Serving: 1g | Calories: 470kcal | Carbohydrates: 26g | Protein: 31g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Cholesterol: 107mg | Sodium: 801mg | Fiber: 3g | Sugar: 3g