Spicy Street Style Thai Drunken Noodles
A quick and flavorful Thai dish featuring rice noodles, tender chicken, and vibrant vegetables, all coated in a savory sauce.
Ingredients
Main Ingredients
- 200 g rice noodles Silky noodles provide a perfect base.
- 200 g chicken breast, thinly sliced Tender and juicy, adds protein.
- 1 cup bell peppers (red and green), julienned Crisp and colorful for crunch.
- 1 cup broccoli florets Nutritious and adds beautiful color.
- 1 small red onion, sliced Sweet and aromatic.
- 4 cloves garlic, minced Adds depth of flavor.
Sauces and Seasonings
- 2 tablespoons soy sauce Essential for authentic flavor.
- 2 tablespoons oyster sauce Adds sweetness and complexity.
- 1 tablespoon fish sauce Important for authentic Thai taste.
- 1 tablespoon brown sugar Balances savory elements.
- 1 teaspoon chili paste Adjust to taste for heat.
- 2 tablespoons vegetable oil Ideal for stir-frying.
Garnishes
- Fresh basil leaves For garnish.
- Lime wedges For serving.
Instructions
Preparation
- Cook the rice noodles according to the package instructions. Once done, drain them well and set aside.
- Marinate the thinly sliced chicken breast with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and a pinch of pepper for about 15 minutes.
Cooking
- Heat vegetable oil in a wok over medium-high heat. Add minced garlic and sliced red onion, stir-frying for about 30 seconds until fragrant.
- Add the marinated chicken to the wok and stir-fry for 5 to 7 minutes until cooked through and golden brown.
- Add the bell peppers and broccoli to the wok, stir-frying for 3 to 4 minutes.
- In a separate bowl, mix the remaining soy sauce, oyster sauce, fish sauce, chili paste, and brown sugar.
- Add the drained noodles and sauce mixture to the wok. Toss gently to coat and heat through for an additional 2 to 3 minutes.
- Serve immediately, garnished with fresh basil leaves and lime wedges.
Notes
For a healthier option, substitute chicken with tofu or shrimp. Use whole grain noodles for added fiber.