How to make Quick and Flavorful Street Style Thai Drunken Noodles with wide rice noodles and a spicy basil sauce that’s ready in under 30 minutes.

Scale

Base Components:
1 lb fresh wide rice noodles (sen yai), 1-inch thick
1 lb boneless, skinless chicken breast or thigh, thinly sliced
6 cloves garlic, minced
1 medium red bell pepper, thinly sliced
1 bunch Chinese broccoli (gai lan) or broccolini, cut into 2-inch pieces
Flavor Builders (Sauce):
3 tablespoons light soy sauce (or regular soy sauce)
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon palm sugar (or brown sugar)
Spice & Aromatics:
4–6 fresh Thai bird’s eye chilies, minced (or 1–2 tablespoons chili garlic sauce)
2 shallots, thinly sliced
3 tablespoons neutral cooking oil (like vegetable or canola)
Finishing:
1 cup fresh Thai basil leaves, packed
1/2 teaspoon ground white pepper

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Prep Ingredients: Gently separate fresh wide rice noodles to prevent sticking. Thinly slice chicken, mince garlic, and cut bell pepper and Chinese broccoli. Having these prepped makes cooking Quick and Flavorful Street Style Thai Drunken Noodles a breeze.
Whisk Sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, fish sauce, and palm sugar until the sugar dissolves. This flavorful blend is key to authentic Quick and Flavorful Street Style Thai Drunken Noodles.
Sauté Aromatics: Heat neutral cooking oil in a large wok or skillet over high heat until shimmering. Add minced garlic, shallots, and minced chilies. Stir-fry for 30 seconds until fragrant, then add the sliced chicken and cook until just browned.
Cook Veggies & Noodles: Add the bell pepper and Chinese broccoli to the wok, stir-frying for 2-3 minutes until slightly tender-crisp. Introduce the prepped wide rice noodles, tossing gently to combine everything well without breaking the noodles.
Add Sauce & Basil: Pour the prepared sauce over the noodles and vegetables. Toss vigorously to coat everything evenly, ensuring the sauce caramelizes slightly on the noodles. Stir in fresh Thai basil leaves and ground white pepper until fragrant and wilted.
Serve Immediately: Transfer the delicious Quick and Flavorful Street Style Thai Drunken Noodles to serving plates. Garnish with extra fresh basil if desired. Enjoy this satisfying street-style dish hot for the best flavor experience.

Ensure all ingredients are prepped before cooking; stir-fries move incredibly fast, preventing burning or scrambling.

Store leftover Drunken Noodles in an airtight container in the refrigerator for 3-4 days; reheat gently.

For a milder taste, substitute Chinese broccoli with baby bok choy; use tamari for a gluten-free option.

Serve immediately, hot from the wok, garnished with extra fresh Thai basil and a lime wedge for best flavor.

Prepare the sauce and chop vegetables up to 24 hours ahead, keeping them separate and chilled for faster assembly.

**Allergy Information:** Soy, Gluten, Fish, Shellfish