Ingredients:

  • 1 pound (450g) fresh wide rice noodles (about 1 inch wide)
  • 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces (or substitute with tofu, shrimp, or beef)
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 1 cup Thai basil leaves (holy basil if possible), loosely packed
  • 1/2 cup baby corn, halved
  • 1/2 cup green beans, cut into 1-inch pieces
  • 2-3 red Thai chilies, thinly sliced (adjust to taste)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons dark soy sauce (for colour and depth)
  • 2 tablespoons oyster sauce (vegetarian oyster sauce can be substituted)
  • 2 tablespoons fish sauce (omit for vegetarian, increase soy sauce)
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (or more, depending on your spice tolerance)

Instructions:

  1. If using fresh noodles, separate them. If using dried noodles, cook according to package directions, then rinse with cold water and drain well.
  2. Chop all vegetables and set aside. Mix the sauce ingredients together in a small bowl.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add chicken (or other protein) and cook until browned and cooked through. Remove from wok and set aside.
  4. Add garlic and ginger to the wok and sauté until fragrant (about 30 seconds). Add bell peppers, onion, baby corn, green beans, and chilies. Cook until slightly softened.
  5. Add the cooked noodles and sauce to the wok. Toss well to coat the noodles evenly.
  6. Return the cooked chicken (or other protein) to the wok.
  7. Stir in Thai basil leaves until wilted.
  8. Serve hot, garnished with extra basil leaves, if desired. Enjoy your homemade thai drunken noodles.