Drunken Noodles

Drunken Noodles

 I'm not sure why the name is 'drunken'? May be because of the sauce?

I've made this several times now. I love that it is super quick...yes 20 mins from start to finish is true!

I really like the wide rice noodles which I initially found in an Asian supermarket but also found at m local Woolworths.

I add way more veges to the recipe and velvet the chicken which allows the heavier veges (broccoli, carrot etc) to cook without over cooking the chicken.

Velveting gives the chicken the texture you find in takeaway Chinese food. - chop chicken, marinate in 2 tsp of baking soda and 2 tsp of water, mix, leave for about 30 mins. Another recipe here

Video of instructions on Facebook here.

DRUNKEN NOODLES 🥢🇹🇭 Why head out for takeout when you can whip up this Thai street-food classic in under 20 minutes?


- 200g dried rice noodles (rice stick noodles often sold as “Pad Thai” noodles)

Stir-fry Sauce - 3 tbsp oyster sauce - 1 1/2 tbsp light soy sauce  - 1 1/2 tbsp dark soy sauce  - 1/2 tbsp sugar - 1 tbsp water

Stir-fry - 2 - 3 tbsp neutral oil - 3 cloves of garlic, finely chopped - 1 - 2 red chillies, finely chopped - 1/2 onion, sliced - 250g chicken thighs, cut into bite size pieces - 2 tsp fish sauce  - 1/2 carrot, cut into matchsticks - 1 handful Chinese broccoli, sliced - 2 - 3 spring onions, cut into 3cm lengths - 1 handful of Thai basil leaves 

Soak the noodles in boiling water for 5-10 minutes until softened, then drain and rinse under cold water to stop the cooking process. If using fresh noodles, simply separate them and set aside.

In a small bowl, mix all the ingredients for the drunken noodle sauce and set aside.

Heat the oil in a wok or large pan over high heat. Add the finely chopped garlic and chillies, stir-frying until fragrant, about 30 seconds. Toss in the sliced onion and cook for an additional minute. Add the chicken and fish sauce, stir-frying until the chicken is cooked through, around 2 minutes. Next, add the carrot and Chinese broccoli, cooking until they begin to soften. Throw in the spring onions and noodles, pouring over the drunken noodle sauce. Stir-fry everything together until well combined, cooking for another 1-2 minutes. Turn off the heat, add the Thai basil leaves, and toss until just wilted. Serve immediately and enjoy!

*Note - use 400g fresh rice noodles if you can’t find dried rice noodles.