Drunken Noodles
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 people
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Calories
467 kcal
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Course
Main Course
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Cuisine
Thai
Drunken Noodles
Description
This recipe involves blanching wide rice noodles until just cooked, then stir-frying aromatics such as garlic, Thai chilies, and onions in oil. Beaten egg is added and scrambled, followed by diced chicken cooked through. The noodles, chopped Chinese broccoli, and tomato wedges join the pan before the prepared sauce mixture is poured over. The sauce includes a blended combination of oyster sauce, fish sauce, chili paste, soy sauce, sesame oil, and sugar for a complex flavor.
The dish finishes by tossing in fresh Thai basil leaves for a fragrant finish. The resulting plate offers a blend of tender noodles with savory, spicy, and slightly sweet sauce coating, complemented by the freshness of herbs and vegetables. Drunken Noodles can be adapted for gluten-free diets depending on the sauces chosen.
Substitutions for harder-to-find ingredients include using broccoli for Chinese broccoli, sweet basil for Thai basil, serrano chilis for Thai chilies, or pad Thai noodles for wide rice noodles. These keep the essence while allowing flexibility based on available ingredients.
Ingredients
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon red chili paste ground fresh
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- ½ cup Thai basil divided
- 8 ounces wide rice noodles
- 1 tablespoon canola oil
- 6 cloves garlic minced
- 2 red chili minced, Thai
- ½ cup onion sliced
- 1 egg whisked
- ½ pound chicken small dice
- ½ pound Chinese broccoli chopped
- 1 tomato sliced into wedges
Instructions
- Bring a large pot of water to boil.
- In a small bowl, combine the oyster sauce, fish sauce, red chili paste, soy sauce, sesame oil, sugar and ¼ cup chopped Thai basil. Set aside.
- Add the rice noodles to the boiling water. Cook for 5 minutes. Drain and set aside.
- Add the canola oil to a large skillet over medium high heat.
- Once the oil is hot, add the garlic, thai chilies and onion, saute for 2 minutes.
- Add the egg and scramble for 1 minute.
- Add the chicken and cook for 3-4 minutes.
- Add the cooked rice noodles, Chinese broccoli, tomato and the sauce.
- Toss to combine and saute for 2 minutes.
- Remove from the heat and stir in the remaining fresh Thai basil leaves.
Notes
- Asian market sections generally carry most ingredients; substitutions include broccoli or broccolini for Chinese broccoli and sweet basil for Thai basil.
- Use one minced serrano chili instead of two Thai chilies if unavailable.
- Pad Thai noodles are a suitable alternative to wide rice noodles.
- Use gluten-free soy sauce, fish sauce, and oyster sauce to make the dish gluten free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 4serving | |
| Calories | 467kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 1282mg | 53% |
| Potassium | 479mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 925mg | 19% |
| Vitamin C | 62.8mg | 70% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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