Description
A bold and spicy Thai street food classic that combines fresh rice noodles with stir-fried garlic, Thai chilies, and aromatic basil. This dish is packed with umami-rich flavors and a satisfying heat, making it the perfect choice for a quick and fiery meal!
Ingredients
For the Sauce:
2 tablespoons oyster sauce
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
½ teaspoon fish sauce
1 tablespoon brown sugar
For the Protein (Optional):
6 ounces chicken thigh, thinly sliced (or substitute with beef, pork, shrimp, or tofu)
¼ teaspoon dark soy sauce
For the Stir-Fry:
4 cloves garlic, finely minced
3 to 5 fresh Thai chili peppers, finely chopped
1 tablespoon canola oil (or peanut oil)
4 stalks Chinese broccoli, thinly sliced at an angle (or substitute with broccolini, spinach, or baby bok choy)
½ cup baby corn (or substitute with water chestnuts or bamboo shoots)
12 ounces fresh thick rice noodles (or 7 ounces wide dried rice noodles, rehydrated)
½ cup fresh basil, packed
Instructions
- Prepare the Sauce: In a small bowl, mix together oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar. Stir well and set aside.
- Marinate the Protein: Toss chicken (or chosen protein) with dark soy sauce in a small bowl and let it marinate while preparing other ingredients.
- Crush the Aromatics: Using a mortar and pestle (or knife), crush the garlic and Thai chilies together to release their flavors.
- Prepare the Noodles: If using fresh rice noodles, cut them into 1-inch strips. If using dried noodles, cook them according to the package instructions and drain well.
- Stir-Fry the Aromatics: Heat canola oil in a large pan or wok over medium-high heat. Add the garlic and chili mixture and stir-fry for 30 seconds until fragrant.
- Cook the Protein: Add the marinated chicken (or chosen protein) to the pan. Spread it into a single layer and let it sear for a minute before flipping and cooking through.
- Add the Vegetables: Stir in the Chinese broccoli and baby corn, cooking for another 1-2 minutes until the vegetables soften slightly.
- Incorporate the Noodles: Add the noodles to the pan and pour in the prepared sauce. Use tongs to toss everything together, ensuring the noodles absorb the sauce and develop a light char.
- Finish with Basil: Remove the pan from heat and stir in fresh basil, tossing until just wilted.
- Serve Immediately: Plate the drunken noodles and enjoy this bold, spicy, and flavorful dish while hot!
Notes
- Adjust the spice level by adding more or fewer Thai chilies.
- Swap chicken with tofu or mushrooms for a vegetarian version.
- If fresh rice noodles are unavailable, soak wide dried rice noodles in hot water until softened.
- Use holy basil for an authentic Thai taste, but sweet basil works as a substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai