How to Make Drunken Noodles

Ingredients

• 8 oz Dried Rice Noodles (medium‑wide, broken in half if long)
• 2 Tbsp Vegetable Oil (neutral oil with high smoke point)
• 1 tsp Sesame Oil (toasted, adds nutty flavor)
• 8 oz Boneless Skinless Chicken Thighs (thinly sliced against grain)
• 2 pcs Shallots (thinly sliced)
• 4 cloves Garlic (finely minced)
• 3 pcs Thai Bird Chilies (thinly sliced; adjust to heat preference)
• 3 stalks Scallions (Green Onions) (sliced on diagonal)
• 2 cups Chinese Broccoli (Gai Lan) (stems sliced thin, leaves kept whole)
• 1 cup Thai Basil Leaves (loosely packed, roughly torn)
• 2 Tbsp Oyster Sauce (adds umami depth)
• 2 Tbsp Soy Sauce (regular or low‑sodium)
• 1 Tbsp Fish Sauce (Thai style, salty)
• 1 Tbsp Maple Syrup (balances heat and salt)
• 1 tsp White Sugar (adds subtle sweetness)
• 2 Tbsp Cold Water (helps thin sauce)

Instructions

1. Soak the Rice Noodles

   Place the dried rice noodles in a large bowl and cover with hot tap water (about 120°F/49°C). Swirl gently to separate strands and let soak 10‑15 minutes until flexible but not fully cooked. If needed, let sit a few minutes longer.

   Time: PT15M

2. Prepare the Sauce

   In a small bowl whisk together oyster sauce, soy sauce, fish sauce, maple syrup, white sugar and cold water until sugar dissolves. Set aside.

   Time: PT5M

3. Slice & Mince Aromatics & Veggies

   Thinly slice shallots, mince garlic, slice Thai bird chilies, slice scallions on diagonal, separate Chinese broccoli stems from leaves and slice stems thinly; keep leaves whole. Roughly tear basil leaves. Set everything in separate bowls.

   Time: PT10M

4. Heat Oil and Sauté Aromatics

   Heat the wok over medium‑high heat. Add vegetable oil and sesame oil. When shimmering, add shallots, chilies and garlic. Stir‑fry 2 minutes until shallots begin to soften and become fragrant.

   Time: PT2M

   Temperature: medium‑high

5. Sear the Chicken

   Push aromatics to the side, add the sliced chicken in a single layer. Let sear undisturbed for about 1 minute, then stir‑mix with aromatics until chicken is just cooked through.

   Time: PT1M

   Temperature: medium‑high

6. Cook Chinese Broccoli Stems

   Add the sliced broccoli stems to the wok. Stir‑fry 2 minutes until they start to turn tender and release steam.

   Time: PT2M

   Temperature: medium‑high

7. Add Leaves and Sauce

   Toss in the broccoli leaves, scallions and pour the prepared sauce over everything. Stir and let the sauce come to a gentle simmer, about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

8. Incorporate the Noodles

   Drain the soaked noodles and add them to the wok. Using tongs, toss quickly to coat the noodles with sauce. Cook 3‑4 minutes, tossing constantly, until noodles have absorbed most of the sauce and reach a tender‑but‑not‑mushy texture.

   Time: PT4M

   Temperature: medium‑high

9. Finish with Basil

   Remove the wok from heat and fold in the torn Thai basil leaves. Toss for a few seconds until wilted.

   Time: PT0M

10. Plate and Serve

    Transfer the noodles to serving plates. Optional: garnish with an extra sprig of basil or a lime wedge if desired. Serve immediately while hot.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g