Thai Drunken Noodles
This quick and easy Thai drunken noodles recipe brings the flavors of Thailand to your dinner table. It's a hearty, satisfying and flavorful dish.
Servings: 4
Equipment
Ingredients
For the Noodles:
- 8 Ounces Thai rice noodles
- 2 Tablespoons vegetable oil
- 1 chicken breast large, thinly sliced
- 3 Cloves garlic minced
- 1 Inch fresh ginger minced or grated
- 1 dried red chili chopped or left whole
- 1 zucchini small, sliced into strips
- 1 red pepper sliced into strips
- ¼ Cup carrots shredded
- 1 Roma tomato de-seeded and chopped
- 2 green onions chopped
- 1 Handful Thai basil or regular basil, roughly chopped
For the Sauce:
- 3 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 1 Tablespoon dark brown sugar
- 1½ Tablespoons mirin or rice wine vinegar
- 1 Tablespoon water
Optional Garnishes:
- peanuts roughly chopped
- lime wedges
Instructions
- Cook the rice noodles following the package instructions. Drain and set aside.
- Whisk the soy sauce, hoisin, brown sugar, mirin, and water in a small mixing bowl; set aside.
- Heat 1 Tablespoon of the oil in a large skillet or wok over a high heat.
- Add the chicken and cook for 2 or 3 minutes.
- Add the remaining tablespoon of oil, the garlic, ginger, dried chili pepper, zucchini, red pepper, and carrots to the pan.
- Cook for 2 minutes.
- Add the noodles, sauce, tomatoes, and green onions.
- Toss and cook for 2 or 3 minutes or until warmed through.
- Take the skillet off the heat and stir in the chopped basil.
- Serve immediately, garnished with crushed peanuts and/or lime wedges if liked.
Notes
Easier slicing: Put the chicken in the freezer for 30 minutes before slicing. It will make it easier to slice quickly.
Thai basil: Use Thai basil for authenticity if you can find it. Thai basil is spicy and has a licorice flavor while regular sweet/Italian basil has the same base flavor but a milder peppery and sweet taste. Thai holy basil is another type but that kind is hard to find (even in Thai grocery stores sometimes!)
Al dente noodles: I recommend cooking the noodles until just tender, as they will continue to cook in the skillet. Rinse them with cold water after draining to prevent sticking together.
Thai basil: Use Thai basil for authenticity if you can find it. Thai basil is spicy and has a licorice flavor while regular sweet/Italian basil has the same base flavor but a milder peppery and sweet taste. Thai holy basil is another type but that kind is hard to find (even in Thai grocery stores sometimes!)
Al dente noodles: I recommend cooking the noodles until just tender, as they will continue to cook in the skillet. Rinse them with cold water after draining to prevent sticking together.
Nutrition
Calories: 190kcal | Carbohydrates: 27g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1012mg | Potassium: 539mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2606IU | Vitamin C: 52mg | Calcium: 34mg | Iron: 1mg
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