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Savory Drunken Noodles: Quick Thai Dish for Any Protein

Quick and flavorful drunken noodles with customizable protein options, perfect for dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Thai
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons oyster sauce Substitution: Use vegetarian oyster sauce for a shellfish-free option.
  • 1 tablespoon light soy sauce Substitution: Regular soy sauce can be used, but may alter color slightly.
  • 1 tablespoon dark soy sauce Use sparingly to maintain desired taste.
  • 1 tablespoon fish sauce Substitution: Use additional soy sauce with a bit of sugar for a similar taste.
  • 1 tablespoon brown sugar No direct substitutions recommended; brown sugar is ideal.
For the Noodles
  • 200 grams fresh thick rice noodles Dried noodles require rehydration as per package instructions.
For the Protein
  • 300 grams chicken thigh Substitution: Any protein can be used including beef, pork, shrimp, or tofu.
For the Aromatics
  • 3 cloves garlic Use fresh garlic for best results; powdered garlic is not a substitute.
  • 2 pieces fresh Thai chili peppers Substitution: Use jalapeños for a milder flavor without losing the spice.
For Stir-Frying
  • 2 tablespoons canola oil No need for substitution unless flavored oil is preferred.
For the Vegetables
  • 1 cup sliced Chinese broccoli Substitution: Use any crisp vegetable for texture.
  • 1 cup baby corn Substitution: Water chestnuts or bamboo shoots can be used.

Equipment

  • large non-stick pan
  • mortar and pestle
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar. Mix well until the sugar dissolves.
  2. Slice the chicken thigh into bite-sized pieces and marinate with dark soy sauce for about 5 minutes.
  3. Finely mince garlic and fresh Thai chili peppers together.
  4. If using fresh thick rice noodles, gently separate them. If using dried noodles, follow the package instructions to rehydrate appropriately.
  5. Heat canola oil in a large non-stick pan over medium-high heat and stir-fry the minced garlic and chili mixture for about 30 seconds.
  6. Add the marinated chicken and cook for about 2-3 minutes without stirring, then flip and cook for another 2-3 minutes.
  7. Add the sliced Chinese broccoli and baby corn, cooking for an additional 2 minutes.
  8. Add the prepared rice noodles and the sauce, tossing everything together gently for about 2-3 minutes.
  9. Remove from heat and fold in fresh basil leaves.
  10. Spoon the finished drunken noodles into bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 1500mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Ensure to watch over the garlic and chili while stir-frying to avoid burning. Customize the spice level as desired.

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