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Better Than Takeout Thai Drunken Noodles

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These better than takeout Thai drunken noodles feature chewy wide rice noodles, tender chicken, crisp vegetables, and a bold savory sauce with a touch of heat. Fresh Thai basil adds the signature aroma and flavor for an easy, restaurant-style meal at home.

Ingredients

  • Noodles:
  • 12 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • Protein:
  • 1 pound boneless, skinless chicken thighs or chicken breasts, thinly sliced
  • Vegetables:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 Thai bird’s eye chilies, sliced, or 1 teaspoon red chili flakes
  • 3 green onions, sliced
  • Sauce:
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • Finish:
  • 1 cup fresh Thai basil leaves
  • Lime wedges, for serving

Instructions

  1. Cook the rice noodles according to the package directions until just tender. Drain and rinse under cool water, then set aside.
  2. Whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, and lime juice in a small bowl.
  3. Heat the vegetable oil in a large wok or skillet over high heat.
  4. Stir-fry the sliced chicken until golden brown and fully cooked. Transfer to a plate.
  5. Add the onion, garlic, chilies, and bell peppers to the wok and cook until slightly tender but still crisp.
  6. Return the chicken to the wok and pour in the prepared sauce.
  7. Add the cooked rice noodles and toss until evenly coated with the sauce.
  8. Fold in the Thai basil leaves and green onions, allowing the basil to wilt from the heat.
  9. Cook for 1 additional minute, then remove from the heat.
  10. Serve immediately with fresh lime wedges.

Notes

  • Fresh Thai basil provides the most authentic flavor.
  • Adjust the number of chilies to suit your preferred spice level.
  • Substitute shrimp, beef, or tofu for the chicken if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a hot skillet with a splash of water or soy sauce to loosen the noodles.

Nutrition

Find it online: https://thefamilycooking.com/better-than-takeout-thai-drunken-noodles/