This Thai-inspired dish is known as "Drunken Noodles" for its bold flavor that's said to revitalize the senses, often after a night out. It combines tender strips of chicken and wide rice noodles bathed in a fiery sauce, with a generous helping of basil bringing freshness to every bite.
30 minutes
This Thai-inspired dish is known as "Drunken Noodles" for its bold flavor that's said to revitalize the senses, often after a night out. It combines tender strips of chicken and wide rice noodles bathed in a fiery sauce, with a generous helping of basil bringing freshness to every bite.
Boneless, Skinless Chicken Breasts, trimmed, sliced into 1/4-inch-thick strips
0 oz
0.25 fluid ounces
Dark Brown Sugar, packed
0 oz
0.25 fluid ounces
0.25 fluid ounces
Asian Chili-Garlic Sauce
0.25 fluid ounces
Vegetable Oil, divided
0.25 fluid ounces
Napa Cabbage, cored, cut into 1-inch pieces
cups
Italian Basil, coarsely chopped
cups
Scallions, thinly sliced on the bias
cups
1. Noodle Prep
Place rice noodles in a large bowl and cover with very hot tap water. Stir to separate. Soak until they are softened and pliable, yet firm to the bite, about 35 to 40 minutes; then drain.
2. Marinate Chicken
In a bowl, combine chicken strips with 1 tablespoon tamari. Mix well, cover, and refrigerate. Allow to marinate for at least 10 minutes or up to 1 hour.
3. Sauce Creation
In a separate bowl, whisk together the remaining 1/4 cup tamari, brown sugar, lime juice, water, and chili-garlic sauce; set this sauce mixture aside.
4. Chicken Sauté
Heat 2 teaspoons oil in a 12-inch nonstick skillet over high heat until it's just smoking. Lay chicken in a single layer and sear for 1 minute without stirring. Stir and continue cooking until nearly done, about 2 minutes more; then transfer to a clean bowl.
5. Cabbage Cook-Off
Add 1 teaspoon oil to the skillet and heat over high until smoking. Toss in cabbage, stirring frequently, until it begins to brown, about 3 to 5 minutes; shift it to the bowl with the chicken.
6. Noodle Toss
Wipe the skillet clean, pour in the remaining 3 tablespoons oil, and heat over medium-high until it shimmers. Add the drained noodles and the tamari sauce mixture. Cook, tossing gently, until the sauce thickens and the noodles are evenly coated and tender, about 5 to 10 minutes.
7. Final Flair
Return the chicken and cabbage to the skillet, stir in the basil, and cook until everything is heated through, roughly 1 minute. Garnish with scallions and serve immediately with lime wedges on the side.
Prep all ingredients before cooking, as stir-frying is quick and doesn't allow time for chopping or measuring during the process.
Use a very hot wok or skillet to achieve 'wok hei', the smoky flavor characteristic of great stir-fries.
Balance salty, sweet, umami, and acid flavors in the sauce. Adjust with sugar or lime juice as needed.
Use fresh basil and chili for authentic flavor and brighter heat. De-seed chilis to reduce spice if necessary.
Soak rice noodles in warm water until just pliable for the perfect texture. Overcooked noodles turn mushy.
Comments (0)