Drunken noodle is my favorite Thai dish. If you like spicy, this is for you. If not, maybe next time. So…why is it called “drunken noodle”?? The direct translation from Thai is “drunkard”. Many believe it is because this spicy dish pairs well with beer (I agree!). Others believe it’s because people tend to indulge in this dish after having many drinks. Either way, I love it. Once you gather up the few ingredients, this dish is a snap to prepare and makes for excellent leftovers. Oh, and it’s gluten-free, for any of you whom that may pertain to.
- 3 tablespoons vegetable oil
- 2 chicken breasts, thinly sliced
- 1/2 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons red chili paste
- 1 teaspoon soy sauce
- 1/4 teaspoon molasses
- 1/2 teaspoon sugar
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1/2 cup broccoli florets
- 1/2 red bell pepper, large dice
- 1 jalapeno, minced
- 1/4 cup shredded carrot
- 8oz. wide rice noodles, cooked
- 2 scallions, sliced
- 1 cup Thai basil (use Italian basil as substitute)
- lime wedges for garnish
In a small container, I use a small mason jar, combine the broth, oyster sauce, fish sauce, chili paste, soy sauce, molasses, and sugar. Cover and shake to combine. I allow this sauce to sit in the fridge for at least an hour for the flavors to meld.
In boiling water, cook the rice noodles according to directions on package and drain.
Meanwhile, heat oil in a wok over medium-high heat and cook the chicken for 3-5 minutes until browned. Remove and set aside. Add the garlic, onions, broccoli, red pepper, jalapeno, and carrots to the wok and cook for about 3 minutes, stirring often to avoid burning. Once the vegetables are tender yet still slightly crisp, add chicken, noodles, scallions, and sauce to the pan and toss until the sauce is absorbed, about 4 minutes. Fold in basil and toss until wilted. Garnish with more basil and serve with lime wedges.
Note: You can use any number of proteins for this dish. Shrimp, pork, beef, and tofu are also great.