Drunken Thai Noodles
Equipment
- wok OR
Ingredients
- 8 oz wide rice noodles
- 2 Tbsp sesame oil or canola
- 2 shallots chopped
- 2 carrots thinly sliced
- 1 large chicken breast or thighs chopped (or shrimp or tofu)
- 3 large cloves of garlic minced
- ½ teaspoon fresh minced ginger
- 1 zucchini thinly sliced (or broccoli)
- 2 green onions chopped
- 1 cup fresh basil leaves roughly chopped
For the sauce:
- 3 Tbsp oyster sauce
- 1/3 cup low-sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 Tbsp water
- 1 teaspoon Thai red chili paste more or less, to taste (or substitute sriracha or crushed red pepper flakes)
Instructions
- Cook noodles according to package instructions.
- Mix the sauce in a small bowl and set aside.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and cook until it's cooked through. Add garlic and ginger and cook for 10 seconds. Add zucchini and the whites of the chopped green onion and cook for 2 minutes.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
- Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.
Notes
You'll also like One Pan Spicy Thai Noodles.
