You are here

Drunken Noodles

Drunken Noodles


For sauce:

  • 1 tablespoon mushroom soy sauce (low-sodium)*
  • 2 tablespoons sweet soy sauce (low-sodium)*
  • 1 tablespoon oyster sauce (low-sodium)*
  • 1 1/2 tablespoons fish sauce (low-sodium)*
  • 1 tablespoon sugar
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon garlic, minced
  • 6 - 8 Thai basil leaves, chiffonade

For noodles:

  • 3 tablespoons canola or peanut oil
  • 3 garlic cloves, minced
  • 2 eggs
  • 1/3 pound chicken breasts, sliced thinly against the grain
  • 1/2 medium white onion, sliced
  • 3 cups fresh rice noodles, separated
  • 1/3 cup grape tomatoes, halved
  • 2 Serrano chiles, thinly sliced
  • 1/4 cup Chinese rice wine
  • 1 cup Thai basil leaves, loosely packed


  1. Combine all sauce ingredients in a small bowl, set aside.
  2. Heat oil to medium-high in a medium saute pan, and saute garlic until light brown. Add eggs in and lightly scramble until barely set, which takes no more than a minute.
  3. Fold in meat and onions, stirring constantly until the meat is half cooked, about 1 to 2 minutes.
  4. Add fresh rice noodles, sauce, tomatoes, and chiles. Toss to combine for about 3 to 5 minutes, making sure noodles are cooked until edges are slightly crisp.
  5. De-glaze pan with rice wine, and then add basil and tomatoes. Serve hot.


  • *can be found in the Asian section of most grocery stores


  • Recipe provided by Pakpao


Add a comment