Name: These Quick Drunken Noodles Are So Easy to Make and Better Than Take-Out
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Thai
Ingredients: 1 (14 to 16-ounce) package wide rice noodles; 4 tablespoons neutral high-heat oil, divided; 1/3 cup dark soy sauce; 1/4 cup oyster sauce or barbecue sauce; 8 ounces boneless, skinless chicken breasts or thighs (or meat alternative), sliced into 1-inch pieces; 1 small onion, trimmed, peeled, and cut into 8 wedges; 1 bunch fresh basil, leaves plucked; 1 shallot, sliced; 2 to 3 cloves garlic, roughly chopped; 2 cups mixed fresh or frozen vegetables such as broccoli, bell peppers, and/or carrots, cut into 2 to 3-inch pieces; 1 plum tomato, quartered; 1 teaspoon red pepper flakes, optional (or use the amount you prefer); 1/4 cup water, as needed; For serving: lime wedges and 1 fried egg per person, optional

These Quick Drunken Noodles Are So Easy to Make and Better Than Take-Out

This easy drunken noodles recipe delivers spicy, savory-sweet flavor with rice noodles, chicken, and vegetables in a customizable stir fry sauce.

35 min total 10 min prep 25 min cook 6 300 cal

Instructions

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1 Bring a large pot of water to a boil. Cook the noodles according to the package directions until just shy of al dente. Drain the noodles and transfer to a large bowl. Toss with 2 tablespoons of the oil and set aside.
2 While the noodles are cooking, in a small bowl, whisk together the soy sauce and oyster sauce. Set aside.
3 Heat a large skillet or wok over medium-high heat. Add the remaining 2 tablespoons of oil, the chicken, and the onion. Stir fry until the chicken is cooked through, about 4 minutes.
4 Add the basil, shallots, and garlic and toss until fragrant, about 1 minute. Add the mixed vegetables, tomato, and red pepper flakes, if using. Stir fry until the veggies have softened, about 5 minutes.
5 Add the cooked noodles, giving them a bit of shake with your tongs as they tend to clump together. Toss well until everything is thoroughly mixed. Add up to 1/4 cup of water if the noodles stick together too much. Add the stir fry sauce and let it warm through and bubble up, about 1 minute. Quickly stir it all together so the noodles soak in all the gravy. Cook until the noodles are as tender as you like, 3 to 4 minutes, then remove from the heat.
6 Serve with lime wedges and a fried egg on top, if desired. Store leftovers in an airtight container in the refrigerator for 2 to 3 days. To reheat, add a couple tablespoons of water to the container or a bowl, loosely cover, and microwave until heated through. Love the recipe? Leave us stars and a comment below!