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Spicy Drunken Noodles

Savor the Heat: Spicy Drunken Noodles You’ll Love

Enjoy a culinary adventure with Spicy Drunken Noodles, a flavorful Thai dish combining tender chicken, chewy rice noodles, and aromatic Thai chilies.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Wide Rice Noodles Substitute with udon or egg noodles if needed.
For the Protein
  • 1 lb Chicken Breast Can be replaced with tofu for vegetarian option.
For the Sauce
  • 2 tbsp Soy Sauce Use low-sodium for a lighter option.
  • 1 tbsp Oyster Sauce Hoisin sauce works as a vegetarian alternative.
For the Spice
  • 2-3 pieces Thai Chilies Adjust to personal spice tolerance.
For Freshness
  • 1 cup Basil (Thai Basil) Regular basil can be used if Thai isn’t available.
For the Veggies
  • 1 cup Bell Peppers Chopped into bite-sized pieces.
  • 1 cup Carrots Chopped into bite-sized pieces.

Equipment

  • Wok or Skillet

Method
 

Step-by-Step Instructions for Spicy Drunken Noodles
  1. Soak the wide rice noodles in warm water for about 20 minutes until softened. Slice the chicken breast into thin strips and chop the vegetables.
  2. Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Add the sliced chicken and stir-fry for 5-7 minutes until cooked through.
  3. Add the prepared vegetables and Thai chilies to the wok with the chicken and stir-fry for an additional 3-4 minutes until vibrant and tender.
  4. Add the softened rice noodles, 2 tablespoons of soy sauce, and 1 tablespoon of oyster sauce. Toss gently for 2-3 minutes until well-coated.
  5. Fold in a generous handful of fresh Thai basil leaves and stir for about 1 minute before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat with a splash of water to prevent sticking.

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