- 1 Tbsp (20g) fish sauce
- 1 Tbsp (15g) regular soy sauce
- 1 Tbsp (15g) dark soy sauce
- 2 Tbsp (35g) oyster sauce
- 2-3 Tbsp vegetable oil, plus extra
- 8 oz (227g) boneless, skinless chicken thighs, cut into ½” pieces
- 1 large shallot, peeled and thinly sliced
- Kosher salt to taste
- 8 cloves garlic, peeled and thinly sliced
- 1 red Fresno chile, stemmed finely chopped
- 2 Thai chilies, stemmed and thinly sliced
- 8 oz (227g) wide or broad dried rice noodles, rehydrated according to package directions
- 1 cup (13g) Thai basil leaves, plus extra for garnish
The Easiest Stir Fry Dish (Drunken Noodles)
A homemade stir fry is naturally going to be easy, but this noodle recipe is a full on meal.
Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
2
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Ingredients
Directions
- In the small bowl, whisk the fish sauce, the regular and dark soy sauces, and the oyster sauce until combined. Set aside until ready to use.
- In a seasoned wok set over high heat, add the oil and swirl to coat the bottom and sides. Once the oil begins to smoke, add the chicken and sear for 2 minutes. Continue to cook for another 4-5 minutes, stirring often. Transfer the thoroughly cooked chicken to a bowl.
- Add another 2 Tbsp oil to the wok and heat until smoking. Add the shallots and season lightly with salt. Stir fry until the shallots begin to turn translucent, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Add both chilies and saute for 30 seconds.
- Add the rehydrated noodles and the cooked chicken. Toss to combine and stir fry for another 1-2 minutes.
- Add the sauce and toss to evenly coat the noodles, and cook for another 45 seconds.
- Turn off the heat and add the Thai basil. Gently toss to evenly distribute the basil and transfer to a serving bowl.
- Garnish with extra Thai basil.
