Ingredients
Scale
- 1 pound wide rice noodles
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
Instructions
- Step 1: Cook the rice noodles according to package directions. Drain and set aside.
- Step 2: In a bowl, combine the chicken with 1 tablespoon of soy sauce and marinate for 10 minutes.
- Step 3: Heat a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through. Remove from the wok and set aside.
- Step 4: Add the garlic and red bell pepper to the wok and stir-fry for 1 minute.
- Step 5: Add the cooked noodles, chicken, remaining soy sauce, dark soy sauce, oyster sauce, and fish sauce to the wok. Stir-fry until well combined and heated through.
- Step 6: Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat Drunken Noodles in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Garnish with fresh basil leaves and a sprinkle of crushed peanuts for extra flavor and texture.
- For a richer flavor, let the chicken marinate for longer than 10 minutes – even up to an hour in the fridge makes a big difference!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American