Description
Bring the vibrant, smoky flavors of a Bangkok street food stall into your home with this authentic Drunken Noodles recipe. Featuring wide, chewy rice noodles tossed in a savory umami-packed sauce, this dish is loaded with tender chicken, crunchy baby bok choy, and fragrant Thai basil. It is a quick, restaurant-quality meal perfect for satisfying your cravings in under 30 minutes. This alcohol-free version captures all the bold, spicy, and savory character of the traditional favorite.
Ingredients
8 oz wide rice noodles
1 lb boneless skinless chicken thighs, thinly sliced
2 tbsp vegetable oil
3 cloves garlic, minced
1 small onion, sliced
2-3 fresh Thai red chili peppers, sliced
2 cups baby bok choy, chopped
1 cup fresh Thai basil leaves
2 tbsp dark soy sauce
1 tbsp oyster sauce (halal-certified)
1 tbsp fish sauce
1 tsp brown sugar
Instructions
Soak the rice noodles in hot water until flexible but still firm, then drain and set aside.
In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, and brown sugar.
Heat vegetable oil in a wok or large skillet over high heat.
Add the chicken and stir-fry until cooked through and slightly browned.
Add garlic, onion, and Thai chili peppers, stir-frying for about 1 minute until fragrant.
Add the baby bok choy and stir-fry until just wilted.
Add the drained noodles to the pan and pour the sauce mixture over everything.
Toss continuously over high heat for 2 minutes to allow the noodles to soak up the sauce and get a slight char.
Turn off the heat, stir in the fresh Thai basil until just wilted, and serve immediately.
Notes
Ensure your wok is very hot before adding ingredients to achieve the authentic smoky ‘wok hei’ flavor. Do not overcook the noodles during soaking, as they will finish cooking in the wok. Use gluten-free tamari if you need a gluten-free option.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai