The sizzle of garlic hitting a hot pan and the mouthwatering aroma of fresh basil wafting through the kitchen are hard to resist. Drunken Noodles are a quick yet vibrant dish that can be whipped up in under 30 minutes. This recipe works seamlessly because it combines bold flavors with simple techniques, making it perfect for weeknight dinners.
This recipe is ideal for anyone craving a satisfying and spicy meal, especially on busy evenings. It’s a fantastic dish to prepare for a casual gathering or when you’re in need of comfort food. You can even make the sauce ahead of time for quicker cooking.
Why You’ll Love This Recipe
- The wide rice noodles provide a perfect chewy texture that contrasts beautifully with the tender chicken.
- You can customize the spice level to your liking by adjusting the amount of chilli.
- It comes together in just 30 minutes, making it a viable option for busy weeknights.
- Fresh basil adds an aromatic touch that elevates the dish to new heights.
What You’ll Need
Gather the following ingredients to make your Drunken Noodles.
For the Noodles
- 7 oz /200g dried rice noodles, wide
For the Sauce
- 2 tsp fish sauce, or soy sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
For the Stir-Fry
- 2 tbsp oil, peanut, vegetable, or canola
- 3 large cloves garlic, minced
- 2 birds eye chilli or Thai chillies, deseeded and very finely chopped
- 1/2 onion, sliced
- 200 g /7oz chicken thighs, cut into bite size pieces (breast ok too)
- 2 green onions, cut into 3cm/2" pieces
- 1 cup Thai or Thai Holy Basil leaves, or sub regular basil
Note: Use soy sauce as a fish sauce substitute if needed.
Substitutions & Swaps
- Chicken thighs can be replaced with chicken breast.
- Regular basil can be used instead of Thai basil.
- Olive oil is a good alternative for cooking oil.
- Adjust or omit chillies for a milder flavor.
How to Make It
Get ready to whip up this delicious dish with these simple steps.
Prepare Noodles
Cook the dried rice noodles according to the package directions until al dente.
Mix Sauce
In a small bowl, combine fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Set aside.
Heat Oil
Heat the oil in a wok or large heavy-based skillet over high heat until shimmering.
Add Aromatics
Add the minced garlic and chopped chilli, cooking for 10 seconds. Be cautious—don’t inhale deeply as the chilli will make you cough!
Stir-Fry Onion
Add the sliced onion and cook for 1 minute until it becomes slightly translucent.
Cook Chicken
Add the chopped chicken and fish sauce, frying until the chicken is cooked through, about 2 minutes.
Combine Ingredients
Add the green onions, cooked noodles, and prepared sauce to the wok. Stir everything together and cook for 1 minute until the sauce reduces and coats the noodles.
Add Basil
Remove from heat and immediately fold in the basil leaves, tossing until just wilted. Serve immediately for the best flavor.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, this dish does not freeze well.
Reheat: Microwave on high for 1-2 minutes until heated through.
Tips for Best Results
- Ensure your wok is hot enough before adding ingredients for a great sear.
- Use fresh basil for the most vibrant flavor.
- Adjust the cooking time slightly for larger or smaller chicken pieces.
- Prepare all ingredients and sauces before starting to cook for a smoother process.
Serving Suggestions
- Pair with a side of spring rolls for a complete meal.
- Serve with a cold beer or iced tea for a refreshing touch.
- Enjoy as a quick lunch the next day, reheated or served cold.
