Street Style Thai Drunken Noodles
Quick and bold Street Style Thai Drunken Noodles bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
- Diet: None
Ingredients
Scale
- 8 oz Wide Rice Noodles
- 1 lb Chicken Thighs
- 3 tbsp Dark Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 1 cup Thai Basil
- 1 tsp Chili Flakes
- 2 cups Vegetables (e.g., bell peppers, carrots)
- 1 medium Lime
Instructions
- Boil the Noodles. Begin by bringing a pot of water to a boil. Once boiling, add the wide rice noodles and cook them according to package instructions until al dente. Drain and rinse under cold water, then set aside.
- Prepare the Chicken. While the noodles are boiling, cut the chicken thighs into bite-sized pieces for quick cooking.
- Sauté the Chicken. In a large skillet or wok, heat a splash of oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-7 minutes. Remove from the skillet and set aside.
- Stir-Fry the Vegetables. In the same skillet, add your chosen vegetables and stir-fry for about 3-4 minutes until bright and tender-crisp. Add chili flakes, then return the chicken to the skillet.
- Mix in the Noodles. Add the drained noodles to the skillet. Pour in the dark soy sauce, oyster sauce, and fish sauce, tossing everything until well combined and heated through.
- Add the Thai Basil. Toss in the Thai basil at the last moment until it wilts and releases its aroma.
- Plate and Serve. Serve the Drunken Noodles hot, with lime wedges on the side for a zesty finish.
Notes
Feel free to use any seasonal vegetables. Adjust chili flakes based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg