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Thai Drunken Noodles

Barbara
Loads of crisp tender veggies, tender chicken with rice noodles in a savory sauce make this popular Thai street food irresistible.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Thai
Servings 6 servings

Equipment

  • Wok or large skillet

Ingredients
  

  • 8 oz dry rice noodles
  • hot water
  • 12 oz chicken breast, cut into thin slices
  • 2 tsp cornstarch
  • 4 tsp soy sauce
  • 4 cloves garlic
  • 2 spicy red chili peppers
  • 4 oz fresh mushrooms, sliced
  • 1 head broccoli
  • 1 red bell pepper, thinly sliced
  • 4 oz sugar snap peas
  • 2 tbsp oyster sauce
  • 4 tsp light soy sauce
  • 4 tsp dark soy sauce
  • 4 tsp Golden Mountain seasoning
  • 2 tsp fish sauce
  • 4 tsp brown sugar
  • 1 large handful fresh basil leaves
  • vegetable oil, for cooking

Instructions
 

Prepare chicken:

  • Combine 2 tsp corn starch with 4 tsp soy sauce and combine with sliced chicken in a mixing bowl. Set aside and allow chicken to marinate for 15 minutes.

Prepare noodles:

  • Soak noodles in hot water for 10 minutes until soft. Drain and set aside.

Prepare Ingredients:

  • Place red chili peppers and garlic in a mortar and pestle. Grind them together into a paste. Set aside.
  • Slice mushrooms. Set aside.
  • Cut broccoli into 1 inch spears. Discard hard woody stems. Set aside
  • Cut snap peas in half. Set aside.
  • Cut red bell pepper into thin slices. Set aside.
  • Clean the basil, Strip off the leaves from the stems. Discard stems. Set aside leaves.

Make the stir fry sauce:

  • In a measuring cup combine the brown sugar, oyster sauce, light soy sauce, dark soy sauce, Golden Mountain seasoning, and fish sauce. Stir to combine and set aside.

Stir fry:

  • Heat oil in a wok or large skillet over medium heat.
  • add mushrooms and cook until they release their liquid.
  • Add chicken meat and stir fry until it starts to turn color.
  • Add the garlic chili paste and continue to cook for another minute until fragrant.
  • Add the broccoli spears, snap peas to the wok. Continue to stir fry until vegetables are crisp tender, about 2-3 minutes.
  • Add sliced red bell peppers. Stir fry for another minute.
  • Add the softened/drained noodles to the wok and stir to combine with the chicken and vegetables in the wok.
  • Add the stir fry sauce, increase heat to medium high and stir fry until fragrant and the sauce coats everything, about 1-2 minutes.
  • Turn off the heat and stir in the basil leaves. Stir to combine with the ingredients in the wok and to wilt the basil leaves.
  • Serve immediately.
Keyword Asian cuisine, noodles, vegetables