Rating: 3.57 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Thai-style drunken noodles is not only good for a hangover but good for entertaining too!

Recipe Summary test

prep:
10 mins
cook:
15 mins
additional:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.

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  • Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.

  • Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.

  • Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.

  • Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts

656 calories; protein 30.3g; carbohydrates 111.7g; fat 8.2g; cholesterol 111.1mg; sodium 446.1mg. Full Nutrition
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