Chicken Drunken Noodles

Name: Chicken Drunken Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tsp Salt; 10½ oz Rice Noodles; 3 tbsp Oyster Sauce; 2 tbsp Soy Sauce; 1 tbsp Fish Sauce; ¾ tbsp Brown Sugar; 2 tbsp Vegetable Oil; 1¼ lb Chicken Breast; 4 cloves Garlic; 2 Fresh Chilis; 1 Bell Pepper; 1 Onion; 1 oz Thai Basil

By Eatpace

Wide rice noodles are stir-fried with chicken, Thai basil, chilies, and vegetables in a savory sauce. A quick sauce and thinly sliced chicken make this a practical weeknight stir-fry.

Total: 40 min; 20 prep · 20 cook
Serves: 4; Scale it below
Calories: 567; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Wide noodles with sliced chicken, bell pepper, chilies, and Thai basil in a savory sauce.

40 min

Method

7 steps 20 min prep · 20 min cook

Prep

Step 1. Bring a large pot of water to a boil and add Salt. Cook Rice Noodles until just tender, following the package time, about 6 minutes; drain and rinse briefly under cold water.
Step 2. Meanwhile, stir Oyster Sauce, Soy Sauce, Fish Sauce, Brown Sugar, and Water together in a small bowl.

Cook

Step 3. Heat half the Vegetable Oil in a large wok or skillet over medium-high heat. Stir-fry Chicken Breast in batches until no longer pink inside, about 5 minutes per batch; transfer to a plate.
Step 4. Add the rest of the Vegetable Oil, Garlic, and Fresh Chili to the pan. Stir-fry over medium-high heat until fragrant, about 30 seconds.
Step 5. Add Bell Pepper and Onion; stir-fry until just tender with some bite, about 3 minutes.
Step 6. Return the chicken to the pan and add the drained noodles and sauce. Toss over medium-high heat until the noodles are hot and coated, about 2 minutes; add Thai Basil and toss until wilted.

Finish & serve

Step 7. Divide the noodles, chicken, and vegetables among bowls and serve immediately.

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Tips

Good to know

Cook the chicken to an internal temperature of 165°F; thin slices cook quickly, so check the thickest pieces.

Swap it

Use a vegetarian oyster-style sauce and soy sauce instead of fish sauce if avoiding shellfish and fish.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat until steaming hot, adding a splash of water if the noodles stick.

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