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Thai Drunken Noodles with Chicken

Thai Drunken Noodles with Chicken

  • Yield: 4 servings 1x



For the Chicken

  • 1 lb boneless, skinless chicken thighs, thinly sliced
  • 2 tablespoons water
  • 2 teaspoons soy sauce
  • 1 tablespoon cornstarch

For the Noodles:

  • 1 package wide dried rice noodles
  • 3 tablespoons brown sugar, dissolved in ¼ cup hot water
  • 3 tablespoons soy sauce
  • 1 tablespoon Thai dark soy sauce (if you can’t find, sub with another teaspoon of regular soy)
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 3 tablespoons canola oil
  • 4 cloves garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • 1 large sweet onion, cut into thin wedges
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 4 scallions, chopped
  • 4 Thai red chile peppers, seeded and thinly sliced (See NOTE)
  • 1 cup loosely packed Thai basil
  • 2 tablespoons Shaoxing wine (sub with dry sherry or marsala wine, if needed)


For the Chicken

  1. Place the chicken in a large bowl and add the water, soy sauce, and cornstarch.
  2. Stir the ingredients together until all the chicken is evenly coated. It will almost look paste-like on the surface of the meat.
  3. Set aside for 20 minutes.

For the Noodles:

  1. While the chicken is marinating, soak the noodles in hot water, according to the package directions.
  2. Drain and rinse well. Set aside.

To Cook:

  1. I recommend prepping all your vegetables so they are ready to go. Stir fries happen fast and you want everything ready when you start.
  2. Stir together the dissolved brown sugar/water mixture, soy sauces, fish sauce, and oyster sauce in a small bowl and set aside.
  3. Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 2 minutes per side until it is mostly cooked through.
  4. Remove the chicken and place on a plate.
  5. Add another tablespoon of oil to the wok and add the garlic, ginger, and onion. Cook, stirring constantly, for about 30 seconds.
  6. Add in the bell peppers, scallions, Thai chiles, and Thai basil. Stir fry for another minute, stirring and shaking the pan as things cook. Add the wine and cook for another few seconds.
  7. Add the brown sugar-soy sauce mixture along with the softened rice noodles and chicken.
  8. Toss everything together well, and cook until everything is tender and the sauce is evenly coating all the noodles and veggies. Serve immediately.


  1. I have made this with both fresh and dried Thai chiles. I find that the dried chiles are HOTTER than the fresh, so if using dried, start out with 2-3 and add more, as needed. In my testing, 4 fresh chiles was the right amount of heat for us, which is quite spicy.