Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons oyster sauce
  • 1-1/2 tablespoons light soy sauce
  • 1-1/2 tablespoons dark soy sauce
  • 1-2 teaspoons sriracha (to taste)
  • 1 teaspoon sugar (or to taste)
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon peanut oil (or other neutral oil)
  • 2-3 bird’s eye chilies (chopped (or use serrano peppers or other hotter peppers to your preference))
  • 1 small white onion (chopped)
  • 2 cloves garlic (mince)
  • 8 ounces chicken breast (chopped (or use chicken thighs))
  • 1 tablespoon fish sauce
  • 8 ounces dried rice noodles
  • 1 cup chopped green onion
  • 1 cup cherry tomatoes (halved)
  • Fresh Thai basil leaves (use a good handful)
  • Extra spicy peppers and red chili flakes for garnish

Instruction

  • FOR THE SAUCE. Whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic in a small bowl. Set aside until ready to use.
  • FOR THE DRUNKEN NOODLES. Heat the peanut oil in a wok or large pan to high heat. Add the chilies and onion and cook for 2-3 minutes to soften.
  • Add the garlic, chicken and fish sauce. Stir to coat and cook another 2-3 minutes, or until the chicken is mostly cooked through.
  • Set the rice noodles into boiling water and boil for 2-3 minutes until softened, or to the packaging directions. Drain, then stir into the wok or pan.
  • Add the reserved sauce and stir to coat, along with the chopped green onion and cherry tomatoes. Cook 1-2 minutes to thicken up.
  • Remove from heat and stir in the basil.
  • Garnish with extra spicy peppers, red chili flakes and serve.