Imported from Instagram

Thai Drunken Noodles with Chicken Thighs

Name: Thai Drunken Noodles with Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 2 boneless chicken thighs (Medium; cut into equal-size pieces); 1 tbsp oyster sauce (For the chicken marinade); 2 tbsp soy sauce (For the chicken marinade); 200 g scissor- or knife-cut noodles (Amount estimated because the source does not specify a quantity); 1 carrot (Cut into thin pieces; amount estimated); 2 spring onion (Cut into thin pieces; amount estimated); 1 pepper (Cut into thin pieces; amount and type estimated); 1 chilli (Cut into thin pieces; amount estimated); 1 shallot (Cut into thin pieces; amount estimated); 15 g Thai basil (Amount estimated); 1 tbsp dark soy sauce (For the sauce); 1 tbsp soy sauce (For the sauce); 1 tbsp fish sauce (For the sauce); 2 tbsp oyster sauce (For the sauce); 1 tbsp sriracha (For the sauce); 2.5 tbsp water (Use 2–3 tablespoons to thin the sauce); salt (For the noodle cooking water)

Recipe by DEAN CLAYTON @foodeanie · Instagram

Imported by Maira Malik on SeeMeCook

A quick, high-protein Thai-inspired noodle dish made with marinated chicken thighs, thinly sliced vegetables, Thai basil, and a savory-spicy sauce of soy, oyster sauce, fish sauce, and sriracha.

2 servings30 minSoutheast Asian

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Ingredients

2 boneless chicken thighs (Medium; cut into equal-size pieces)
1 tbsp oyster sauce (For the chicken marinade)
2 tbsp soy sauce (For the chicken marinade)
200 g scissor- or knife-cut noodles (Amount estimated because the source does not specify a quantity)
1 carrot (Cut into thin pieces; amount estimated)
2 spring onion (Cut into thin pieces; amount estimated)
1 pepper (Cut into thin pieces; amount and type estimated)
1 chilli (Cut into thin pieces; amount estimated)
1 shallot (Cut into thin pieces; amount estimated)
15 g Thai basil (Amount estimated)
1 tbsp dark soy sauce (For the sauce)
1 tbsp soy sauce (For the sauce)
1 tbsp fish sauce (For the sauce)
2 tbsp oyster sauce (For the sauce)
1 tbsp sriracha (For the sauce)
2.5 tbsp water (Use 2–3 tablespoons to thin the sauce)
salt (For the noodle cooking water)

Steps

1
Cut the chicken thighs into equal-size pieces so they cook evenly.
2
Coat the chicken pieces with 1 tablespoon oyster sauce and 2 tablespoons soy sauce, using them as the marinade.
3
Prepare the carrot, spring onion, pepper, chilli, and shallot by cutting them into thin pieces. Set aside the Thai basil for the final stage.
4
Bring a pot of salted water to a boil and start cooking the noodles according to the noodle package directions.
5
While the noodles cook, combine the dark soy sauce, soy sauce, fish sauce, oyster sauce, sriracha, and 2–3 tablespoons water. Stir until combined and thin enough to pour.
6
Shortly after starting the noodles, begin cooking the marinated chicken and prepared vegetables together in a pan. Cook until the chicken is cooked through and the vegetables are tender.
7
When the chicken is cooked, drain the noodles so they can go straight into the pan.
8
Add the Thai basil, cooked noodles, and prepared sauce to the pan with the chicken and vegetables.
9
Mix everything together until the noodles, chicken, vegetables, basil, and sauce are fully combined.
10
Serve immediately and enjoy.

Notes

The source does not specify the noodle variety or quantities for the noodles and vegetables, nor does it state the pan temperature, cooking time, or whether cooking oil is used. Chicken should be fully cooked before serving.