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A close-up of Street Style Thai Drunken Noodles with wide rice noodles, chicken, and green onions.

Street Style Thai Drunken Noodles

This recipe brings the vibrant flavors of Thai street food to your kitchen. It's a quick and easy dish perfect for a flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2 servings
Course: Noodles, Stir Fries
Cuisine: Thai
Calories: 454
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Noodles
  • 7 oz dried rice noodles, wide Prepare per packet directions.
Stir Fry
  • 2 tbsp oil Peanut, vegetable or canola
  • 3 large cloves garlic minced
  • 2 birds eye chilli or Thai chillies deseeded, very finely chopped
  • 1/2 onion sliced
  • 200 g chicken thighs cut into bite size pieces
  • 2 tsp fish sauce or soy sauce
  • 2 green onions cut into 3cm/2" pieces
  • 1 cup Thai or Thai Holy Basil leaves sub regular basil
Sauce
  • 3 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 1 1/2 tbsp dark soy sauce
  • 2 tsp sugar
  • 1 tbsp water

Equipment

  • wok or large heavy based skillet
  • Small bowl

Method
 

  1. Prepare noodles per packet directions.
  2. Mix sauce ingredients in a small bowl.
  3. Heat oil in a wok or large heavy-based skillet over high heat.
  4. Add garlic and chili and cook for 10 seconds.
  5. Add onion and cook for 1 minute.
  6. Add chicken and fish sauce, and fry until cooked, around 2 minutes.
  7. Add green onion, noodles, and sauce. Cook for 1 minute until the sauce reduces and coats the noodles.
  8. Remove from heat and immediately add basil. Toss until just wilted, then serve immediately.

Nutrition

Calories: 454kcalCarbohydrates: 58.6gProtein: 22.9gFat: 14.8gSaturated Fat: 2.4gCholesterol: 79mgSodium: 223mgFiber: 1.5gSugar: 2.7g

Notes

Wide rice noodles are recommended. If you cannot find wide noodles, thinner ones are acceptable. For chili, adjust the amount to your spice preference. Thai basil provides a unique flavor, but regular basil can be used as a substitute. Light and dark soy sauces can be replaced with all-purpose soy sauce. Avoid using only dark soy sauce as it can be too strong.

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