Description

How to make Quick and Flavorful Street Style Thai Drunken Noodles with chewy wide rice noodles, tender chicken, and fresh basil that’s ready in under 30 minutes.

Ingredients

Scale

Noodles & Protein Base:
16 oz (450g) Wide Rice Noodles (Pad See Ew style), fresh or dried
1 lb (450g) Chicken Breast, thinly sliced against the grain
Signature Drunken Noodle Sauce:
2 tbsp Dark Soy Sauce
2 tbsp Oyster Sauce
1.5 tbsp Fish Sauce
1 tbsp Granulated Sugar
Aromatics & Vegetables:
4–5 cloves Garlic, minced
2–4 Thai Bird’s Eye Chilies, minced (adjust to taste)
1 Red Bell Pepper, thinly sliced
1/2 Yellow Onion, cut into wedges
1 cup Fresh Thai Basil Leaves, packed
Stir-Fry Essentials & Garnish:
1/2 tsp White Pepper
3 tbsp Vegetable Oil
1 Lime, cut into wedges

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Instructions

Prep Ingredients: Get organized! Prepare your wide rice noodles according to package directions. Thinly slice the chicken, mince garlic and chilies, and slice bell pepper and onion. This mise en place ensures a smooth and quick cooking experience for your Quick Street Style Thai Drunken Noodles.
Mix Sauce: In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, and granulated sugar until well combined and the sugar is dissolved. This signature sauce is crucial for the authentic flavor of your Quick Street Style Thai Drunken Noodles. Set aside.
Sauté Aromatics: Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add minced garlic and chilies, stir-frying for 30 seconds until fragrant. Add the sliced chicken breast, stir-frying until it’s mostly cooked through and lightly browned, about 3-4 minutes.
Stir-Fry Noodles: Add the sliced red bell pepper and yellow onion to the wok, stir-frying for 1-2 minutes until slightly tender-crisp. Toss in the prepared wide rice noodles. Pour in the signature Drunken Noodle Sauce and white pepper, tossing everything to coat the noodles evenly.
Add Basil: Finally, add the fresh Thai basil leaves to the wok. Toss vigorously for about 30 seconds, just until the basil wilts and releases its aromatic oils. This final touch brings the quintessential street-style flavor to your Quick Thai Drunken Noodles.
Serve Hot: Transfer your delicious Quick Street Style Thai Drunken Noodles immediately to serving plates. Garnish with fresh lime wedges for an extra burst of citrusy brightness. Enjoy this comforting and flavorful dish right away!

Notes

Always have all ingredients prepped (mise en place) before heating the wok to prevent burning or overcooking.

Store leftover Drunken Noodles in an airtight container in the refrigerator for 3-4 days.

Chicken can be swapped for tofu, shrimp, or beef; adjust cooking times as needed.

Serve hot from the wok, garnished with lime wedges. Pair with a crisp lager or refreshing cucumber salad.

Prep chicken, chop veggies, and mix sauce up to a day ahead for a quicker cooking experience.

**Allergy Information:** Soy, Gluten, Shellfish, Fish