Better Than Takeout Thai Drunken Noodles

Quick-cooking, gluten-free rice noodles tossed in an exceedingly sweet and spicy Thai sauce with lean chicken, zucchini, garden recent bell peppers, carrots, and summer basil.

Every bite is stuffed with saucy noodles, delicious vegetables, and hints of sweet basil. It’s thus smart and far healthier than one thing you would possibly notice at your favorite Thai place. Major bonus? this is often created principally in one pan and while not the utilization of your kitchen appliance.

Better Than Takeout Thai Drunken Noodles

There area unit loads of various ways in which individuals create sottish noodles, however a lot of typically than not, they’re created with a combination of chicken, rice noodles, recent chili peppers, soy sauce, oyster sauce, fish sauce, and many of Thai basil. 

The vegetables take in all the sauce and become extremely addictive . In fact, i'd just like the vegetables over the noodles.

Better Than Takeout Thai Drunken Noodles


  • 2 tablespoons sesame oil or extra virgin olive oil
  • 1 tablespoon Thai fish sauce
  • 8 ounces wide rice noodles
  • 1/3 cup low sodium soy sauce or liquid aminos
  • 3 tablespoons oyster sauce
  • 2 teaspoons honey or maple
  • 1/2 pound boneless chicken breast, cut into strips (optional)
  • 2 shallots, thinly sliced
  • 1 medium zucchini, cut into ribbons or chopped
  • 3 cloves garlic, minced or grated
  • 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
  • 4 green onions, chopped
  • 1 red bell pepper, thinly sliced
  • 2 carrots, cut into ribbons or chopped
  • 1 cup fresh Thai basil or regular basil, roughly chopped


  1. Cook the rice noodles according to package directions. Drain.
  2. Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl. 
  3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, Fresno peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.
  4. Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy! 

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