Spicy Thai Street Noodles (Printable Format)
Stir-fried wide rice noodles with chicken, Thai basil, and chilies in a savory-sweet sauce - just like you'd find on the streets of Bangkok.
# What You'll Gather:
→ Main Ingredients
01 -
8 oz wide rice noodles
02 -
2 tablespoons vegetable oil
03 -
3 cloves garlic, minced
04 -
1 small onion, sliced
05 -
1 bell pepper, sliced (any color)
06 -
1 cup chicken breast, thinly sliced
07 -
2-3 Thai bird chilies, sliced (adjust to taste)
08 -
1 cup Thai basil leaves
→ Sauce Ingredients
09 -
2 tablespoons soy sauce
10 -
1 tablespoon dark soy sauce
11 -
1 tablespoon oyster sauce
12 -
1 tablespoon fish sauce
13 -
1 tablespoon sugar
14 -
Fresh lime wedges for serving
# Step-by-Step Instructions:
01 -
Soak the rice noodles in hot water for about 30 minutes until softened. Drain and set aside.
02 -
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onions, sautéing until fragrant and slightly golden.
03 -
Incorporate the sliced bell pepper and thinly sliced chicken breast into the skillet. Stir-fry until the chicken is cooked through.
04 -
Add the soaked rice noodles into the skillet along with the sliced Thai bird chilies. Toss everything together to combine.
05 -
Pour in soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
06 -
Finally, add the Thai basil leaves and give everything a good toss just until the basil wilts.
07 -
Plate the Drunken Noodles and serve with lime wedges on the side to squeeze over before eating.
# Important Tips:
01 -
You can use shrimp, beef, or tofu instead of chicken
02 -
Add vegetables like snap peas, baby corn, or carrots for more color and nutrients
03 -
Try adding chili paste or slices of jalapeño for extra heat
04 -
Udon or whole wheat pasta can be used instead of rice noodles