Savoring Drunken Noodles: Quick Thai Comfort in Every Bite
fromchefpatialrecipes.comchefpatialrecipes.com/drunken-noodles
Experience Drunken Noodles, a vibrant Thai dish, ready in just 35 minutes, perfect for busy weeknights.
Ingredients
Instructions
Cooking Steps
Soak the wide rice noodles in warm water for 15–20 minutes until they soften yet remain firm enough to hold their shape.
In a mixing bowl, whisk together the oyster sauce, both soy sauces, fish sauce, brown sugar, lime juice, and a splash of water until well combined.
Heat about two tablespoons of vegetable oil in a hot wok or large skillet over medium-high heat.
Add the minced garlic and sliced Thai chilies to the hot oil, sautéing for about 30 seconds until fragrant.
Introduce the chicken pieces to the wok, cooking them for 5–6 minutes until they're golden brown and fully cooked through.
Next, add the sliced onion and bell pepper, followed by broccoli and carrot to the wok. Stir-fry for 3–4 minutes.
Add the soaked noodles and the prepared sauce to the wok. Gently toss until everything is evenly coated.
Fold in the green onions and Thai basil, cooking briefly until the basil wilts and releases its fragrance.
Nutrition
- Serving Size
- 1 serving
- Calories
- 500 kcal
- Carbohydrate Content
- 60 g
- Protein Content
- 25 g
- Fat Content
- 15 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 75 mg
- Sodium Content
- 1200 mg
- Fiber Content
- 3 g
- Sugar Content
- 7 g
- Unsaturated Fat Content
- 10 g
