One-Pan Drunken Noodles

One-Pan Drunken Noodles

4.5(95)

You’ll love this homemade take on a classic Thai takeout favorite. Tender rice noodles are stir-fried with chicken and an array of colorful vegetables, then doused in a sweet and savory sauce made with honey, soy sauce, fish sauce, hoisin, and sesame oil and kicked up with Thai chiles--use as many as you’d like according to your desired spice level.

Cook Time
8 minutes
Total Time
1 hr 45 min
Yield
6 servings

Ingredients

  • 14 oz wide rice noodles (420 g)

Sauce

  • 4 cloves garlic, minced
  • 1 fresh ginger, minced 2 in (5 cm)
  • 1 thai chili, thinly sliced
  • 1 tablespoon McCormick® white pepper
  • 2 tablespoons honey
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon sesame oil

Stir Fry

  • ¼ cup vegetable oil (60 mL), divided
  • 8 oz chicken breast (225 g), thinly sliced crosswise
  • ½ medium white onion, thinly sliced
  • ½ medium carrot, cut 1/8 in thick on the bias (3mm)
  • 1 red bell pepper, cut into 1/4 (6 mm) strips
  • 1 bunch scallion, cut into 2 in (5 cm) pieces
  • 1 can baby corn, drained halved lengthwise
  • 20 leaves fresh thai basil

Special Equipment

  • wok
  • wok spatula

Nutrition Info

  • Calories 482
  • Fat 13g
  • Carbs 71g
  • Fiber 2g
  • Sugar 12g
  • Protein 17g

How to Make It

1. Step
In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
2. Step
Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
3. Step
Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
4. Step
Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5–6 minutes, until the onion is translucent.
5. Step
Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
6. Step
Enjoy!

Tags

Dairy-FreeThaiMixing BowlTongsWhiskComfort FoodDinnerWok

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