Irresistible Street Style Thai Drunken Noodles That’ll Blow Your Mind
Bold and spicy Thai drunken noodles with wide rice noodles, tender chicken, and aromatic Thai basil in a savory sauce, just like street vendors make.
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
- Soak or rinse your noodles and drain well.
- Mix your sauce ingredients in a small bowl.
- Heat 1 tablespoon oil in pressure cooker on sauté. Stir-fry garlic and Thai chilies for 30 seconds.
- Add chicken and cook 4-5 minutes until browned.
- Push chicken to side, add remaining oil, add soaked noodles.
- Pour sauce over noodles and toss well.
- Seal lid and cook under high pressure for 3 minutes.
- Quick release pressure, add Thai basil and green onions.
- Stir gently and serve hot.
Notes
Use high heat and fresh Thai basil for the most authentic flavor. Don’t oversoak dried noodles.