Insanely Good Drunken Noodles with Chicken
A glossy, spicy tangle of wide rice noodles, tender chicken and fragrant Thai basil – fast, messy and so satisfying, just like in the picture.
Ingredients (paragraph style)
For two generous servings, you’ll need about 200 g (7 oz) wide rice noodles soaked in warm water until just pliable, then drained. Prepare 250 g (9 oz) chicken breast cut into thin strips and toss it with a pinch of salt, a pinch of pepper and 1 teaspoon soy sauce. Finely chop 3 cloves of garlic and 1–2 small red chilies (or use chili flakes to taste). Slice half a small onion, half a red bell pepper and a handful of green onions. For the sauce, mix in a cup or small bowl 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1 teaspoon sugar and about 3 tablespoons water. Finally, have ready a large handful of Thai basil leaves (or sweet basil if you can’t find Thai basil) and 1–2 tablespoons neutral oil for frying.
Method (short & clear)
Heat a large wok or deep pan over high heat until very hot, add the oil and immediately stir in the garlic and chilies so they sizzle and become fragrant without burning. Add the marinated chicken strips and stir-fry quickly until the pieces are just cooked through and lightly browned on the edges, then push them to one side of the pan. Drop in the onion, bell pepper and green onions and toss everything together for a minute or two until the vegetables just begin to soften while still staying slightly crisp. Add the drained rice noodles straight into the hot pan, pour the prepared sauce over the top and use tongs or two spatulas to gently toss so every strand is coated in the shiny, salty-sweet sauce; if the noodles look dry, splash in another tablespoon or two of water to loosen them. When the noodles are soft and glossy and most of the liquid has been absorbed, turn off the heat, throw in the Thai basil leaves and toss again so they wilt in the residual warmth. Serve immediately in deep bowls, scooping up plenty of chicken, noodles and basil in each portion for that “drunken” street-food vibe.