Introduction
Spicy Thai Drunken Noodles with Chicken
If you’re looking for a savory and spicy noodle dish that’s quick to make and bursting with flavor, look no further than these Spicy Thai Drunken Noodles with Chicken. This dish combines tender chicken, fresh vegetables, and wide rice noodles in a flavorful sauce. Perfect for a satisfying dinner in under 30 minutes!
Detailed Ingredients with measures
Wide rice noodles
200 grams
Chicken breast
250 grams, thinly sliced
Vegetable oil
30 ml
Bell peppers
100 grams, sliced
Broccoli florets
100 grams
Onion
50 grams, sliced
Garlic
3 cloves, minced
Fresh basil leaves
20 grams
Red chili
10 grams, thinly sliced
Soy sauce
60 ml
Oyster sauce
30 ml
Fish sauce
10 ml
Dark soy sauce
10 ml
Sugar
10 grams
Water
30 ml
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Directions
1. Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside.
2. Heat vegetable oil in a large pan over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned.
3. Add the minced garlic to the pan and sauté until fragrant, about 30 seconds.
4. Add the bell peppers, broccoli, and onion to the pan. Stir-fry the vegetables with the chicken until they’re tender-crisp, about 3-4 minutes.
5. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water.
6. Pour the sauce into the pan and toss everything together until the chicken and vegetables are well-coated.
7. Add the cooked rice noodles and fresh basil leaves to the pan. Gently toss all ingredients to combine and ensure the noodles are thoroughly heated.
8. Garnish with sliced red chili. Serve immediately while hot.
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Detailed Directions and Instructions
Step 1: Cook the Rice Noodles
Begin by following the package instructions to cook the wide rice noodles. Once they are cooked to a tender yet slightly firm texture, drain them and set aside, allowing the excess water to escape.
Step 2: Sauté the Chicken
In a large pan or wok, heat the vegetable oil over medium-high heat. Add the thinly sliced chicken breast to the pan, stirring frequently. Cook the chicken until it is no longer pink and has developed a light golden-brown color, ensuring it remains juicy.
Step 3: Add Garlic
Once the chicken is cooked through, add the minced garlic to the pan. Sauté the garlic for about 30 seconds or until it releases its fragrant aroma, taking care not to let it burn.
Step 4: Stir-Fry the Vegetables
Next, introduce the sliced bell peppers, broccoli florets, and onion to the pan. Stir-fry the mixture for approximately 3 to 4 minutes, just until the vegetables are tender yet crisp, preserving their vibrant colors and crunch.
Step 5: Prepare the Sauce
While the vegetables are cooking, take a small bowl and whisk together the soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water. This mixture will serve as the flavorful sauce for your dish.
Step 6: Combine with Sauce
Pour the prepared sauce into the pan with the chicken and vegetables. Toss everything together until each piece is well-coated with the sauce, ensuring the harmonious flavors meld beautifully.
Step 7: Add Noodles and Basil
Gently add the cooked rice noodles and fresh basil leaves to the pan. Carefully toss all ingredients together, ensuring the noodles are heated through while beautiful herbs infuse their essence into the dish.
Step 8: Garnish and Serve
Finish by garnishing the dish with thinly sliced red chili for an additional kick if desired. Serve immediately, while it’s hot, allowing everyone to enjoy the aromatic blend of spicy and savory flavors.
Notes
Note 1: Cooking Rice Noodles
Ensure not to overcook the rice noodles; a firm texture will help them maintain their integrity in the stir-fry.
Note 2: Vegetables
Feel free to customize your vegetable selection based on preferences or seasonal availability. Snap peas, carrots, or baby corn work well.
Note 3: Spice Levels
Adjust the amount of red chili used to cater to your spice tolerance. You can also include chili flakes if you prefer more heat.
Note 4: Fresh Basil
Fresh Thai basil delivers an authentic flavor, but you can substitute with regular basil in a pinch.
Cook techniques
Cooking Rice Noodles
To achieve the perfect texture, cook wide rice noodles in boiling water according to package instructions. Drain and rinse briefly under cold water to prevent sticking.
Stir-Frying
Use a large pan or wok over medium-high heat for stir-frying. This allows for even cooking and better flavor development. Make sure the oil is hot before adding the protein or vegetables.
Making Sauce
Combine soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water in a small bowl. Whisk until well-blended before incorporating it into the stir-fry for optimal flavor distribution.
Adding Vegetables
Add vegetables to the stir-fry when the chicken is nearly cooked. This ensures they retain their crunch and vibrant color while absorbing the flavors of the dish.
Incorporating Noodles
Add the cooked noodles towards the end of the cooking process. Gently toss to combine while ensuring they are evenly coated with sauce and heated through without becoming mushy.
FAQ
Can I use a different protein instead of chicken?
Yes, you can use shrimp, beef, or tofu as alternatives to chicken in this recipe.
How spicy is the dish?
The spice level can be adjusted based on personal preference. You can add more red chili for extra heat or reduce it for a milder flavor.
Can I make this dish vegetarian?
Yes, simply replace chicken with tofu and use vegetarian oyster sauce or soy sauce, omitting fish sauce.
What vegetables can I substitute?
You can use other vegetables like carrots, snap peas, or baby corn based on your taste preferences.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat before serving.
Conclusion
Spicy Thai Drunken Noodles with Chicken is a delicious and quick meal option that satisfies your cravings for bold flavors and rich textures. With its combination of tender chicken, colorful vegetables, and aromatic sauces, this dish proves that a great meal doesn’t have to take long to prepare. Enjoy this flavorful dish as a perfect addition to your weekly dinner rotation.
More recipes suggestions and combination
Vegetable Drunken Noodles
Swap out the chicken for your favorite vegetables like zucchini, carrots, and snap peas for a vegetarian version of this classic dish.
Shrimp Drunken Noodles
For seafood lovers, replace the chicken with shrimp, allowing it to absorb all the delicious flavors of the sauce while adding a delightful twist.
Beef Drunken Noodles
Use thinly sliced beef for a heartier alternative that pairs perfectly with the sauces and the wide rice noodles.
Spicy Basil Noodles
Add more fresh basil and a touch of lime juice for a zesty version that enhances the dish’s freshness.
Coconut Drunken Noodles
Incorporate coconut milk into the sauce for creaminess and a tropical flavor that complements the spicy elements beautifully.
Oyster Mushroom Drunken Noodles
For a unique taste, substitute chicken with oyster mushrooms, adding a meaty texture while keeping it vegan-friendly.
Chili Garlic Sauce Variation
For an extra kick, mix in chili garlic sauce into the marinade to spice up the original recipe even more.
Pineapple Drunken Noodles
Add diced pineapple for a sweet and savory combination that brings tropical vibes to your meal.
