Irresistible Street Style Thai Drunken Noodles That’ll Blow Your Mind
Inspired by Bangkok street food, these Thai Drunken Noodles bring bold heat and umami flavor thanks to Thai chilies, basil, and a rich sauce all tossed with tender chicken and rice noodles in a searing-hot wok.
Equipment
- 1 Large wok or heavy skillet
- 1 Tongs or chopsticks
- 1 Small mixing bowl
Ingredients
Main ingredients
- 8 ounces wide rice noodles fresh or dried
- 12 ounces chicken thighs or breasts sliced thin
- 3 tablespoons oyster sauce
- 1.5 tablespoons light soy sauce
- 1.5 tablespoons dark soy sauce
- 2 teaspoons sugar
- 2 teaspoons fish sauce
- 3 tablespoons vegetable or peanut oil divided
- 5 cloves garlic minced
- 2-3 Thai chilies sliced, adjust to taste
- 1 medium onion sliced
- 1 red bell pepper sliced
- 3 green onions cut into 2-inch pieces
- 1.5 cups fresh Thai basil leaves
- 1 tablespoon water
Instructions
Instructions
- If using dried noodles, soak in room temperature water for 30 minutes until pliable. Fresh noodles just need rinsing.
- Mix oyster sauce, soy sauces, sugar, and fish sauce in a bowl.
- Heat wok or large skillet over high heat until smoking. Add 2 tablespoons oil and sear chicken for 90 seconds per side until just cooked. Remove to a plate.
- Add remaining oil to wok. Stir-fry garlic and chilies for 15 seconds until fragrant.
- Add onion and bell pepper, cooking for 1 minute.
- Add drained noodles, sauce mixture, and water to wok. Toss vigorously to coat noodles. Let sit 30 seconds to char slightly, then toss again.
- Return chicken and green onions to wok and toss. Remove from heat and immediately add Thai basil, tossing until just wilted.
- Serve immediately while hot with lime wedges on the side.
Notes
High heat is essential for authentic flavor and texture.
Fresh Thai basil gives the best aroma but regular basil works in a pinch.
Cook in single batches to maintain wok temperature.
Don’t oversoak dried noodles or they’ll become mushy.
Fresh Thai basil gives the best aroma but regular basil works in a pinch.
Cook in single batches to maintain wok temperature.
Don’t oversoak dried noodles or they’ll become mushy.
