Ingredients
Sauce
1 cup oyster sauce
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp Sriracha
2 tsp ginger paste
2 tsp rice wine vinegar
1 tsp sesame oil
Noodles
8oz wide rice noodles
8oz boneless skinless chicken thighs
salt
5 tbsp olive oil, divided
1 small yellow onion, large chopped
1 red bell pepper, large chopped
1 plum tomato, diced
1 head baby bok choy, chopped
2 red Thai chilis, seeds removed, finely chopped
2 large cloves garlic, smashed
1/2 cup finely chopped Thai basil
Garnish
Green Onions
Lime Slices
Sprinkle of Dried Red Chilis
Instructions
Sauce
Add all the sauce ingredients to a small bowl, whisk until fully combined
Set sauce aside
Noodles
Soak noodles in warm water according to package instructions
Pat chicken dry, cut into bite sized pieces
Sprinkle chicken with salt
Heat olive oil in a large wok over medium heat
Add chicken, sauté 5-7 minutes
Strain chicken and any liquid out of wok and set chicken aside
Put wok back over medium heat and add 2 tbsp olive oil, heat
Add the onion, red bell pepper, plum tomato, baby bok coy, red chilis and garlic
Sauté 4-5 minutes
Remove vegetables from wok, set aside, pour out any excess liquid
Heat 1 tbsp olive oil in the wok
Add the noodles
Pour the sauce over the noodles
Use tongs to gently toss the noodles until they are evenly coated in the sauce
Add the chicken and vegetables back to the wok
Sauté for 3-4 minutes, tossing gently so you do not break the noodles
Add in the Thai basil, toss gently and remove from heat
Serve garnished with green onions, lime slices and a sprinkle of dried red chilis, if desired
Notes
*for spicer noodles leave some or all of the seeds
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Noodles
- Cuisine: Thai
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