Ingredients
Scale
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 8 oz chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1/2 onion, thinly sliced
- 1 cup broccoli florets
- 1/4 cup chicken broth
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 cup fresh basil leaves
Instructions
- Cook rice noodles according to package directions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 3-4 minutes.
- Add garlic, bell pepper, onion, and broccoli. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, sugar, and red pepper flakes.
- Add the cooked noodles and sauce to the skillet. Toss to combine and cook for 2-3 minutes, allowing the sauce to coat the noodles.
- Stir in fresh basil leaves and cook for 1 minute more until wilted.
- Serve immediately.
Notes
- For a vegetarian version, substitute chicken with tofu or your favorite vegetables.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Fresh basil is key to the authentic flavor of Drunken Noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg