Delicious Drunken Noodles Recipe with Chicken and Holy Basil
Imagine sinking your teeth into a big, heaping bowl of Drunken Noodles, where each strand of wide rice noodles dances in a glorious harmony of savory chicken, vivid baby bok choy, and an intoxicating aroma of garlic and Thai chili. This dish is not just a meal; it’s an explosion of flavor that will make your taste buds tingle with excitement and have you dreaming of your next bite. With its earthy base of soy sauce and a punch from the red chilies, it’s the kind of dish that can transport you straight to the bustling streets of Thailand, right from your cozy kitchen.
I first encountered Drunken Noodles years ago at a local Thai restaurant, where one enticing whiff had me hooked. I jumped on the opportunity to learn to recreate that same vibrant dish at home. Let’s be honest, though—how can you resist a meal that boasts such rich, delicious flavors while also being quick to whip up? Whether you’re having a stress-filled week, hosting a casual gathering, or simply want to impress yourself with your culinary skills on a Tuesday night, Drunken Noodles delivers every time!
Why You'll Love This Drunken Noodles
- This incredible Drunken Noodles transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Drunken Noodles
Here’s what you’ll need to make this delicious Drunken Noodles:
250 grams medium wide rice noodles – Choose quality dried noodles for an authentic chewy texture that will soak up the flavors beautifully.
250 grams chicken thighs or chicken breast – Chicken thighs are richer and juicier, but you can substitute chicken breast for a leaner option.
1 teaspoon soy sauce – Adds that savory umami flavor; opt for low-sodium if you’re watching your salt intake.
3 tablespoons vegetable or canola oil – Essential for stir-frying; these oils have a high smoke point to ensure perfectly cooked ingredients.
1 tablespoon minced garlic – Fresh garlic brings a zesty aroma and flavor that’s crucial for this dish.
½ onion, sliced – Sweet onions add a lovely softness and sweetness to balance the spicy elements.
2-3 Thai red chili peppers – Adjust the number for your desired spice level; these will give your dish a delightful kick.
4-5 baby bok choy – Tender and mild, bok choy adds both texture and a hint of freshness.
1 cup holy basil – This aromatic herb is a must-have that imparts a unique flavor; if unavailable, Thai basil is a good alternative.
3 teaspoons soy sauce – A little more soy sauce goes into the sauce mix for additional depth of flavor.
1.5 teaspoons dark soy sauce – This adds color and a deeper flavor profile that distinguishes it from regular soy sauce.
2 teaspoons oyster sauce – A thick sauce that brings a hint of sweetness and depth to the overall taste.
1 tablespoon + 1 teaspoon fish sauce – Essential for an authentic Thai flavor; a little goes a long way.
2 teaspoons brown sugar – This balances the savory and spicy elements, creating a well-rounded dish.
pinch ground white pepper – Adds a subtle heat that enhances the flavors without overpowering them.
¼ cup chicken stock or water – To help everything come together in the wok, adding moisture and flavor as you stir-fry.
How to Make Drunken Noodles
Follow these simple steps to prepare this delicious Drunken Noodles:
Step 1: Prepare the Noodles
Begin by cooking the medium wide rice noodles according to the package instructions. Once they’re tender, drain and set them aside while you whip up the rest of the dish.
Step 2: Cook the Chicken
In a hot wok, add 1 tablespoon of oil and toss in the chicken pieces. Cook until browned and cooked through. Remember to keep an eye on them; we want perfectly juicy chicken, not dry rubber!
Step 3: Sauté Aromatics
In the same wok, add the remaining oil, along with minced garlic and sliced onion. Stir-fry until they’re fragrant and the onion has softened, which should take about a minute or two.
Step 4: Add the Vegetables
Toss in the Thai red chili peppers and baby bok choy into the wok. Stir-fry everything together until the bok choy is tender but still bright green, around 2 to 3 minutes.
Step 5: Combine Everything
Return the cooked chicken to the wok, and add the drained rice noodles. Pour in the soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, and chicken stock. Mix well, ensuring every strand of noodle is coated in that savory goodness.
Step 6: Finish with Basil
Right before you’re ready to serve, add the holy basil and stir gently until it’s just wilted. This step makes all the difference, as the basil releases its aromatic scent and brings the whole dish together.
Transfer to plates and serve hot, garnished with extra chili if you’re feeling bold. Enjoy your homemade Drunken Noodles with a side of great company or a cozy movie night!
You Must Know About Drunken Noodles
- This showstopping Drunken Noodles delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Drunken Noodles Cooking Process
Start by searing the chicken first to lock in flavor, while you prepare the noodles. Once the noodles are cooked, stir-fry them with the chicken and sauce simultaneously for deliciously integrated flavors.
Add Your Touch to Drunken Noodles
Feel free to swap out chicken for shrimp or tofu for a vegetarian twist. You can also play around with adding vegetables like bell peppers or carrots for extra crunch and nutrition.
Storing & Reheating Drunken Noodles
Store leftover Drunken Noodles in an airtight container in the refrigerator for up to three days. Reheat gently in a pan with a splash of water to restore its delightful texture.
Chef's Helpful Tips for Drunken Noodles
- This professional-quality Drunken Noodles relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
It was during a rainy evening cooking session that my friends first tasted my Drunken Noodles. Their faces lit up with joy when they took that first bite, and it sparked a delightful food tradition among us!
FAQs About Drunken Noodles
What is Drunken Noodles?
Drunken Noodles, also known as Pad Kee Mao, is a popular Thai stir-fried noodle dish known for its bold flavors. Typically made with wide rice noodles, it’s tossed with a mix of chicken or shrimp, vibrant vegetables, and a delightful sauce featuring soy, fish, and oyster sauces. The dish is often spicy, thanks to the addition of Thai chili peppers, making it a sizzling favorite for those who enjoy a kick in their meals.
How do I make Drunken Noodles vegetarian?
You can easily transform Drunken Noodles into a vegetarian dish by swapping out the chicken for tofu or your favorite plant-based protein. Additionally, load the recipe with an array of colorful vegetables, such as bell peppers, carrots, or zucchini, to keep it nutritious and exciting. The same delicious sauce can be used, ensuring you don’t miss out on those vibrant flavors.
Are Drunken Noodles spicy?
Yes, Drunken Noodles can be spicy! Traditionally, the dish includes Thai red chili peppers, which add heat. However, you can easily adjust the spice level to suit your taste. If you prefer a milder version, simply reduce the number of chili peppers or deseed them before adding to the wok. It’s all about finding that perfect balance for your palate.
Can I store leftover Drunken Noodles?
Absolutely! Leftover Drunken Noodles can be stored in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, reheat in a pan with a splash of water to restore the noodles’ delightful texture. This makes for a convenient and delicious meal on a busy day or a quick lunch option.
Conclusion for Drunken Noodles
In summary, Drunken Noodles are an exciting and flavorful dish that perfectly blends rice noodles, proteins, and crunchy vegetables in a spicy sauce. With the flexibility to customize ingredients based on your preferences, they can easily cater to both meat lovers and vegetarians alike. Whether enjoyed fresh or as leftovers, Drunken Noodles are sure to please your palate and leave you craving more. So why not gather your ingredients and whip up this delightful meal tonight?
Delicious Drunken Noodles Recipe with Chicken and Holy Basil
Ingredients
Equipment
Method
- Prepare the noodles according to package instructions; drain and set aside.
- In a wok, heat 1 tablespoon of oil over medium-high heat. Add chicken and cook until browned. Remove and set aside.
- In the same wok, add remaining oil, garlic, and onion; stir-fry until fragrant.
- Add chili peppers and baby bok choy; stir-fry until bok choy is tender.
- Return chicken to the wok with noodles. Add stir fry sauce ingredients and mix well.
- Toss in holy basil and stir until just wilted.
