Description
Spicy Thai drunken noodles dance with bold flavors from Bangkok street kitchens. Savory rice noodles, tender proteins, and aromatic herbs deliver a quick, satisfying meal you will crave repeatedly.
Ingredients
Scale
- 0.5 lb (226 g) skinless boneless chicken thighs or chicken breast, thinly sliced
- 19 oz (539 g) fresh rice noodles
- 2 cups Chinese broccoli, chopped into 2-inch pieces (stalks trimmed and sliced thinly)
- 1 cup holy basil (or Thai basil/Italian basil)
- 6 cloves garlic
- 2 large red chili peppers, chopped
- 0.5 cup carrots, julienned
- 2 tbsps dark soy sauce
- 1.5 tbsps oyster sauce (or vegetarian stir fry sauce)
- 1 tbsp regular soy sauce
- 1 tbsp white vinegar (or rice vinegar or apple cider vinegar)
- 1 tbsp fish sauce
- 2.5 tsp white granulated sugar (or brown, palm, or cane sugar)
- 2 tbsps vegetable oil (or any neutral oil)
Instructions
- Preparation: Craft a vibrant chili garlic paste by grinding fresh garlic and red chilies into a coarse, aromatic mixture using a mortar and pestle or food processor. Take care to avoid inhaling pungent chili vapors.
- Noodle Readiness: Warm rice noodles in the microwave at short intervals until flexible. For noodle sheets, slice into 1-inch strips; for noodle rolls, carefully split down the center.
- Protein Searing: Heat a large wok with vegetable oil over medium-high heat, golden-browning chicken pieces until thoroughly cooked. Transfer the protein to a separate plate.
- Aromatic Base: Reduce heat to medium, introducing chili garlic paste and carrot julienne. Sauté quickly to release fragrant essence, then shift the mixture to one side of the wok.
- Noodle Integration: Reignite heat to medium-high, adding oil to the empty wok space. Introduce rice noodles and stir fry sauce, gently tossing to meld flavors while allowing a brief charring moment.
- Final Composition: Incorporate Chinese broccoli into the noodle mixture, stirring until greens become tender. Reintroduce cooked chicken and scatter fresh holy basil throughout the wok.
- Serving: Toss the entire mixture with dynamic movements, ensuring each ingredient is beautifully coated. Remove from heat immediately and serve piping hot for maximum flavor impact.
Notes
- Chili Garlic Paste Preparation: Wear kitchen gloves and work in a well-ventilated area to avoid irritating chili vapors when grinding fresh chilies and garlic.
- Noodle Handling Tip: Warm rice noodles gently to prevent breaking or sticking, using short microwave bursts or room temperature softening for optimal texture.
- Wok Searing Technique: Use high heat and avoid overcrowding to achieve golden-brown chicken, ensuring proper caramelization and preventing steaming.
- Flavor Layering Strategy: Add ingredients in stages to build complex taste profiles, allowing each component to release its unique aromatics and contribute to the final dish’s depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 540
- Sugar: 6.3 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg