Description
Spicy Thai drunken noodles bring explosive flavor from street markets of Bangkok. Wok-seared rice noodles combine tender proteins, fresh herbs, and fiery chili peppers for a memorable culinary experience you’ll crave repeatedly.
Ingredients
- 19 oz (540 g) fresh rice noodles
- 3 boneless skinless chicken thighs, thinly sliced
- 2 cups Chinese broccoli (Gai-Lan), chopped into 2-inch pieces, stalk ends trimmed
- 1 cup holy basil (or substitute with Thai basil or Italian basil)
- 6 cloves garlic
- 2 large red chili peppers, chopped
- ½ cup carrots, julienned
- 2 tbsps dark soy sauce
- 1 tbsp regular soy sauce
- 1.5 tbsps oyster sauce (or vegetarian stir fry sauce)
- 1 tbsp white vinegar (or rice vinegar)
- 1 tbsp fish sauce
- 2.5 tsp white granulated sugar (or brown sugar, palm sugar, cane sugar)
- 2 tbsps vegetable oil or any neutral oil
Instructions
- Sauce Preparation: Whisk together liquid and seasoning components, allowing flavors to harmonize at room temperature while preparing other ingredients.
- Aromatic Base: Pulverize garlic and red chili peppers into a vibrant, intense paste using a mortar and pestle or food processor to maximize flavor extraction.
- Protein Searing: Blazing a large wok over high heat, swiftly golden-brown chicken pieces until perfectly cooked, then transfer to a resting plate to maintain juiciness.
- Vegetable Infusion: Activate the chili-garlic paste in the searing-hot wok, releasing fragrant oils, then introduce julienned carrots and cook until they retain a delicate crunch.
- Noodle Integration: Gently fold rice noodles into the vegetable mixture, coating each strand with the robust sauce and ensuring even heat distribution.
- Final Composition: Tumble in broccoli florets, reserved chicken, and Thai basil leaves, executing a rapid stir to seamlessly blend textures and intensify the dish’s aromatic profile.
- Presentation: Plate immediately while steaming, embellishing with additional fresh basil and optional red chili flakes to elevate the culinary experience.
Notes
Boost Flavor Intensity: Create a bold chili-garlic paste by crushing ingredients freshly, which releases more essential oils and deepens the overall taste profile of the dish.
Noodle Handling Technique: Separate rice noodles gently before cooking to prevent clumping and ensure each strand gets perfectly coated with sauce and seasonings.
High Heat Mastery: Use a blazing hot wok or skillet to achieve authentic wok hei – the smoky, caramelized essence that defines classic Thai stir-fry dishes.
Timing is Critical: Add delicate ingredients like basil leaves and broccoli at the end of cooking to preserve their vibrant color, crisp texture, and fresh aromatic qualities.
- Prep Time: 23 minutes
- Cook Time: 7 minutes
- Category: Dinner, Lunch
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 480
- Sugar: 5g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg