Drunken Noodles
A quick and flavorful Thai stir-fried noodle dish with a spicy kick.
Ingredients
Main Ingredients
- 8 ounces wide rice noodles
- 0.5 pound boneless, skinless chicken thighs thinly sliced
- 1 cup mixed bell peppers sliced
- 0.5 cup yellow onion sliced
- 4 cloves garlic minced
- 0.25 cup Thai basil leaves
- 2 tablespoons vegetable oil
Sauce Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon sriracha or more to taste
Instructions
Preparation Steps
- Cook rice noodles according to package directions. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, fish sauce, brown sugar, and sriracha. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through, about 3-4 minutes.
- Add bell peppers, onion, and garlic to the skillet. Stir-fry for another 2-3 minutes until vegetables are tender-crisp.
- Add the cooked noodles and the prepared sauce to the skillet. Toss to combine and coat everything evenly.
- Stir in the Thai basil leaves. Cook for an additional minute until wilted.
- Serve immediately.
Notes
Adjust sriracha for your desired spice level. You can also add other vegetables like broccoli or snap peas.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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