Description
Thai Drunken Noodles is a vibrant, richly flavored dish combining wide rice noodles, tender chicken, fresh vegetables, and aromatic Thai basil. This quick and easy recipe balances spicy, savory, and slightly sweet notes with a natural gelling agent for a delightful texture. Perfect for a wholesome, restaurant-style meal at home with customizable protein options and bold flavors.
Ingredients
Scale
Noodles and Protein
- 200g wide rice noodles
- 300g chicken breast, cut into bite-sized pieces
Vegetables and Herbs
- 1 large fresh bell pepper, sliced
- 2 cloves garlic, minced
- 1 fresh chili, sliced (adjust to taste)
- 1 cup Thai basil leaves (or sweet basil), torn
- 2 scallions, chopped
Sauces and Seasoning
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp soy sauce (natural) – use gluten-free if desired
- 1 tbsp apple cider vinegar (natural)
Other
- 1 tsp natural gelling agent
- 1 tbsp cooking oil
Instructions
- Prepare the noodles and ingredients: Soak or boil the wide rice noodles until just tender. Drain and set aside. Chop the chicken into bite-sized pieces, mince the garlic, slice the bell peppers, and tear the basil leaves. Arrange all ingredients to ensure a smooth cooking process.
- Cook the chicken: Heat a splash of oil in a large pan over medium-high heat. Add the chicken pieces and cook until golden and fully cooked, about 5-7 minutes. Remove the chicken and set aside, leaving the flavorful juices in the pan.
- Sauté aromatics and vegetables: In the same pan, add the garlic and fresh chili. Cook briefly until fragrant. Add the sliced bell peppers and stir frequently to keep them crisp and vibrant.
- Combine sauces and natural gelling agent: In a bowl, mix the vegetarian Worcestershire sauce (natural), soy sauce (natural), apple cider vinegar (natural), and natural gelling agent until the gelling agent is dissolved. Pour the sauce mixture into the pan, stirring well to coat the vegetables and release all flavors.
- Toss noodles and chicken: Return the cooked chicken to the pan along with the noodles. Toss everything quickly but gently to ensure even sauce absorption and avoid breaking the noodles. Stir in the fresh basil leaves and scallions at the end, allowing the residual heat to lightly wilt them.
Notes
- Use day-old noodles to prevent clumping and improve texture during stir-frying.
- Cook quickly on high heat for a slightly charred, authentic flavor.
- Add basil at the very end to preserve its fresh aroma.
- Adjust chili quantity gradually to control spiciness.
- Dissolve the natural gelling agent fully to ensure a smooth sauce without clumps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Thai Drunken Noodles, Pad Kee Mao, spicy Thai noodles, gluten free Thai recipe, chicken Thai noodles, quick Thai dinner
