The Easiest Stir Fry Dish (Drunken Noodles)
A homemade stir fry noodle recipe that's quick, easy, and a full meal.
30m2Servings
Nutrition
427kcal
28gProtein
38gCarbs
18gFat
Ingredients
Wide Rice Noodles
8 oz
Chicken Thighs
0.5 lb
Garlic
4 cloves
Thai Chili
2 pieces
Thai Basil
½ cup
Chinese Broccoli
4 oz
Vegetable Oil
2 tbsp
Fish Sauce
2 tbsp
Soy Sauce
1 tbsp
Dark Soy Sauce
1 tbsp
Oyster Sauce
1 tbsp
Sugar
1 tsp
Instructions
1Prepare Ingredients
15m
15mCook Noodles
Cook the wide rice noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
Slice Chicken
Thinly slice the chicken thighs against the grain.
Mince Aromatics
Mince the garlic and thinly slice the Thai chilies (remove seeds for less heat if desired).
Chop Vegetables
Chop the Chinese broccoli into bite-sized pieces.
Prepare Sauce
In a small bowl, whisk together fish sauce, soy sauce, dark soy sauce, oyster sauce, and sugar.
2Stir-Fry
15m
15mHeat Wok
Heat a wok or large skillet over high heat until smoking. Add vegetable oil and swirl to coat.
Cook Chicken
Add the sliced chicken to the hot wok and stir-fry until browned and cooked through, about 3-4 minutes.
Add Aromatics
Add the minced garlic and sliced Thai chilies to the wok. Stir-fry for about 30 seconds until fragrant.
Add Vegetables
Add the Chinese broccoli to the wok and stir-fry for 1-2 minutes until tender-crisp.
Combine Noodles and Sauce
Add the cooked rice noodles and the prepared sauce to the wok. Toss everything together to coat evenly.
Add Basil
Stir in the Thai basil leaves and toss for another 30 seconds until wilted.
3Serve
Plate
Serve the drunken noodles immediately.
Tips
Ensure your wok is very hot before adding ingredients for the best stir-fry texture.
Don't overcrowd the wok; cook ingredients in batches if necessary.
Adjust the amount of Thai chilies to your preferred spice level.