Description
This vibrant and flavorful Thai Drunken Noodles recipe brings together thin rice noodles stir-fried with tender chicken, fresh vegetables, and aromatic Thai basil in a savory sauce. Perfect for a quick and satisfying dinner, this dish balances the sweetness of hoisin sauce with the heat of dried chili and the freshness of lime wedges and peanuts, offering an authentic taste of Thai street food comfort.
Ingredients
Noodles and Proteins
- 8 Ounces Thai rice noodles
- 1 chicken breast (large, thinly sliced)
Vegetables and Herbs
- 3 Cloves garlic (minced)
- 1 Inch fresh ginger (minced or grated)
- 1 dried red chili (chopped or left whole)
- 1 zucchini (small, sliced into strips)
- 1 red pepper (sliced into strips)
- ¼ Cup carrots (shredded)
- 1 Roma tomato (de-seeded and chopped)
- 2 green onions (chopped)
- 1 Handful Thai basil (or regular basil, roughly chopped)
Sauces and Seasonings
- 3 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 1 Tablespoon dark brown sugar
- 1½ Tablespoons mirin (or rice wine vinegar)
- 1 Tablespoon water
- 2 Tablespoons vegetable oil (divided)
Garnish
- Peanuts (roughly chopped)
- Lime wedges
Instructions
- Cook the rice noodles: Boil the rice noodles following the package instructions until tender but still firm. Drain and set aside to prevent sticking.
- Prepare the sauce: In a small mixing bowl, whisk together the soy sauce, hoisin sauce, dark brown sugar, mirin, and water until the sugar dissolves. Set aside for later use.
- Heat the pan: Place a large skillet or wok over high heat and add 1 tablespoon of vegetable oil, letting it heat until shimmering.
- Cook the chicken: Add the thinly sliced chicken breast to the hot skillet and stir-fry for 2 to 3 minutes until the chicken is just cooked through and begins to brown.
- Add aromatics and vegetables: Pour in the remaining tablespoon of oil, and add the minced garlic, grated ginger, dried chili pepper, sliced zucchini, red pepper strips, and shredded carrots to the skillet. Stir-fry everything together for 2 minutes to soften the vegetables and release the aromas.
- Combine noodles and sauce: Add the cooked noodles along with the pre-made sauce, chopped Roma tomato, and green onions to the pan. Toss everything thoroughly to evenly coat the noodles and ingredients with the sauce.
- Finish cooking: Continue stir-frying and tossing the mixture for another 2 to 3 minutes until the noodles are heated through and have absorbed the flavors of the sauce.
- Add basil: Remove the skillet from heat and stir in the chopped Thai basil to incorporate its fragrant flavor without overcooking.
- Serve and garnish: Plate the noodles immediately and garnish with roughly chopped peanuts and lime wedges for a bright, crunchy finish and optional acidity.
Notes
- For a vegetarian version, substitute chicken with firm tofu or additional vegetables and use vegetarian oyster sauce or tamari instead.
- If Thai basil is unavailable, regular sweet basil can be used, though the flavor will be less authentic.
- Adjust the amount of dried chili to taste for preferred spice levels.
- Soak rice noodles in hot water if boiling instructions are not available on the package.
- To make the dish gluten-free, choose gluten-free soy sauce and hoisin sauce alternatives.
- Use fresh lime juice over wedges for extra zing if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
