This recipe for Thai-style drunken noodles is great for a hangover, and it’s good for entertaining too!
Prep Time::15 mins
Cook Time::15 mins
Additional Time::30 mins
Total Time:: 1 hr
Servings::4
Ingredients
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1 (16 ounce) package rice noodles
6 tablespoons oyster sauce
3 tablespoons white sugar
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
1 tablespoon canola oil, or more as needed
1 medium onion, sliced
1 bulb shallot, chopped
3 cloves garlic, minced, or more to taste
1 pound boneless chicken, thinly sliced
1 large green bell pepper, sliced into strips
1 large egg, lightly beaten
2 sprigs fresh basil, leaves removed and torn
Directions
Place rice noodles into a bowl. Fill the bowl with hot water and separate noodles with a fork or your hands. Soak until softened, about 45 minutes.
When noodles have been soaking for 30 minutes, whisk oyster sauce, sugar, vinegar, and lime juice together in a bowl until smooth; set aside.
Pour enough oil into a wok or large skillet to coat the bottom; set over medium-high heat. Add onion, shallot, and garlic to hot oil; cook and stir 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 one side of the wok.
Pour beaten egg into the empty side of 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 in reserved sauce and basil.
Drain noodles, then add to chicken mixture. Cook and stir until heated through, 2 to 3 minutes.