Drunken Noodles
A very flavorful take on drunken noodles! Feel free to adjust the spicy elements of this recipe, to better reflect your liking. We like things moderately spicy, so this recipe reflects that preference.
Servings: 4
Ingredients
- 8 oz rice noodles (wide)
- 4 small shallots, thinly sliced
- 3 tbsp vegetable oil
- 1½ tbsp sesame oil
- 4 cloves garlic, minced
- 2 Thai chillies, finely chopped with seeds removed
- Kosher salt (optional, soy sauce should provide enough salt)
- ½ onion, sliced
- 8 oz chicken, cut into bite sized pieces (breast or thigh meat is fine)
- 2 tsp fish sauce (can substitute soy sauce)
- ½ c thinly sliced green onions, plus some for garnish
- 1 c Thai Basil, Thai Holy Basil, or regular basil
Sauce
- ⅓ c low sodium soy sauce
- 2 tbsp chili garlic sauce
- 1 tbsp brown sugar, packed
- ½ tbsp lime juice
- pinch red pepper flakes (optional)
- 3 tbsp oyster sauce (can substitute hoisin sauce)
- 1 tbsp water
Instructions
- Prepare your noodles according to package instructions
- Mix sauce ingredients in a small bowl, set aside.
- In a large wok or skillet over medium-high heat, heat 2tbsp oil. Add shallots and season with salt (again, salt is optional). Cook until golden and crispy, 2-5 minutes. Keep an eye on them so they don't burn, and transfer to a paper towel-lined plate when finished.
- Turn heat to high, add sesame oil and remaining 1tbsp vegetable oil. Once the oil is hot, add garlic and Thai chillies. Don't inhale (SPICY), and cook for 10 seconds.
- Add onion, cook for 1 minute more
- Add chicken and fish sauce/hoisin sauce. Keep the ingredients moving, and fry until cooked, 2-3 minutes.
- Add green onion, noodles, and sauce. Cook for about 1 minute, or until sauce is reduced and coats the noodles.
- Remove from heat, add basil, and toss. Garnish with crispy shallots and some green onion, and serve!