Chef John's Drunken Noodles

Ingredients 📝 Shopping List

• 1 pound wide rice noodles ➕
• 2 tablespoons vegetable oil ➕
• 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces ➕
• 1/2 cup chopped yellow onion ➕
• 2 cloves garlic, minced ➕
• 1/4 cup Thai fish sauce ➕
• 2 tablespoons soy sauce ➕
• 1 tablespoon oyster sauce ➕
• 1 tablespoon white vinegar ➕
• 1 tablespoon brown sugar ➕
• 1 teaspoon red pepper flakes ➕
• 1/2 cup chicken broth ➕
• 1 cup fresh Thai basil leaves ➕

Instructions

1. Cook rice noodles according to package directions. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add onion to the skillet and cook until softened, about 3-4 minutes.
5. Add garlic and cook for 1 minute more until fragrant.
6. In a small bowl, whisk together fish sauce, soy sauce, oyster sauce, vinegar, brown sugar, and red pepper flakes.
7. Pour the sauce mixture into the skillet with the onions and garlic. Stir to combine.
8. Add chicken broth and bring to a simmer.
9. Return the cooked chicken to the skillet.
10. Add the drained rice noodles and toss to coat with the sauce.
11. Cook for 2-3 minutes, or until the noodles are heated through and the sauce has thickened slightly.
12. Stir in the Thai basil leaves just before serving.

Tips & Notes

For a spicier dish, add more red pepper flakes. You can substitute other proteins like shrimp or tofu for the chicken.

Source

View Original Recipe