Drunken Noodles Thai Style (Print-Friendly Version)
Bold Thai noodles with chicken, chilies, and basil in a savory sauce—spicy, fragrant, and satisfying.
# What You'll Need:
→ Noodles and Protein
01 -
225 g wide dry rice noodles, soaked in hot water until tender and drained
02 -
450 g boneless chicken breast, thinly sliced
→ Sauce
03 -
2 tablespoons dark soy sauce
04 -
1 tablespoon light soy sauce
05 -
1 tablespoon fish sauce
06 -
1 teaspoon brown sugar
→ Aromatics and Vegetables
07 -
2 shallots, thinly sliced
08 -
4 cloves garlic, minced
09 -
4 Thai bird’s eye chilies, slit lengthwise
10 -
100 g bok choy, chopped
11 -
3 green onions, chopped, white and green parts separated
12 -
25 g Thai basil leaves, roughly torn
→ Other
13 -
2 tablespoons neutral cooking oil
14 -
1/4 teaspoon ground black pepper
# How to Make It:
01 -
Combine dark soy sauce, light soy sauce, fish sauce, and brown sugar in a bowl. Mix until the sugar is fully dissolved.
02 -
Submerge rice noodles in hot water for 15–20 minutes until just tender. Drain thoroughly and set aside.
03 -
Season sliced chicken breast with a splash of light soy sauce and ground black pepper. Marinate for 30 minutes.
04 -
Heat 1 tablespoon of oil in a wok over high heat. Sear the marinated chicken slices until cooked through and lightly charred. Remove from wok and set aside.
05 -
In the same wok, add the remaining oil. Stir-fry shallots, the white parts of the green onions, garlic, and chilies over high heat until fragrant.
06 -
Add chopped bok choy to the wok and stir-fry for 2–3 minutes until just tender.
07 -
Return seared chicken to the wok. Add soaked noodles, prepared sauce, green onion tops, and Thai basil. Toss thoroughly to coat noodles and heat through before serving.
# Additional Tips:
01 -
For a bold, authentic aroma, use fresh Thai basil or holy basil; avoid substituting with Italian basil as it alters the classic flavor.
02 -
To adjust spiciness, blend varying types of chilies or reduce the overall quantity to your preference.