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Tempting Thai Drunken Noodles with Chicken

Name: Tempting Thai Drunken Noodles with Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 pound boneless chicken breast, cut into strips; 2 carrots, chopped; 4 green onions, chopped; 1 cup fresh Thai basil, roughly chopped; 1 tablespoon Thai fish sauce; 1/3 cup low sodium soy sauce; 2 teaspoons honey; 2 tablespoons sesame oil; 3 cloves garlic, minced; 1 medium zucchini, chopped; 2 shallots, thinly sliced; 1 red Fresno pepper, seeded and chopped; 1 red bell pepper, thinly sliced; 8 ounces wide rice noodles; 3 tablespoons oyster sauce

Savor the flavors of Thailand with these Thai Drunken Noodles, featuring tender chicken, vibrant vegetables, and silky rice noodles coated in a sweet, spicy, and savory sauce. This easy-to-follow recipe will have you feeling like a pro in your own kitchen!



30 min

TOTAL TIME

300

CALORIES

$2.92

PER SERVING

Tempting Thai Drunken Noodles with Chicken

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Ingredients

15 INGREDIENTS

6 SERVINGS

1/2 lbs boneless chicken breast

1 cup fresh thai basil

roughly chopped

1 tbsp thai fish sauce

1/3 cup low sodium soy sauce

1 whole red fresno pepper

seeded and chopped

1 whole red bell pepper

thinly sliced

8 oz wide rice noodles

3 tbsp oyster sauce

Directions

9 STEPS

15 min

PREP TIME

15 min

COOK TIME

30 min

TOTAL TIME

Cook the rice noodles according to package directions. Drain and set aside.

In a medium bowl, whisk together the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water to make the sauce.

Heat the sesame oil in a large skillet over medium heat.

Add the chicken strips to the skillet, season with black pepper, and cook until browned on all sides.

Add the shallots, garlic, Fresno pepper, and green onions to the skillet, cooking for 2-3 minutes until the shallots are softened and the garlic is fragrant.

Stir in the zucchini and bell pepper, cook for an additional 5 minutes, allowing the vegetables to soften.

Pour the sauce into the skillet, bring to a boil over medium-high heat, and cook until the sauce coats the chicken, which should take about 5 minutes.

Add the cooked rice noodles, carrots, and Thai basil into the skillet. Toss everything together, cooking for another 3-5 minutes until the sauce evenly coats the noodles.

Serve the noodles warm, garnished with extra chopped Thai basil if desired.