Ingredients

The following ingredients have 3 Servings
  • ½ Tablespoon Sugar
  • 2½ Tablespoon Soy Sauce
  • 1 Tablespoon Fish Sauce
  • 2-4 piece Chili Pepper (*see Notes)
  • 2 Tablespoon Oil
  • 1 Onion (sliced)
  • 1 inch Ginger (fresh, chopped)
  • 2-3 cloves Garlic (fresh, chopped)
  • 8 piece Baby Corn (optional)
  • ½ Bell Pepper (red preferably, sliced)
  • 5 ounces boneless Chicken (cut into strips)
  • ½ Teaspoon Black Pepper
  • 24 leaves Holy Basil (or Thai Basil)
  • 8.8 ounces Rice Noodles (*see Notes)

Instruction

  • Prepare stir fry sauce. Mix together sugar, soy sauce, and fish sauce. Keep aside.
  • Prepare chili pepper by taking off stem and slice. Use gloves for hot chilis or take care when cutting so that you don't burn your skin or eyes.
  • Prepare noodles as per package instructions and keep other ingredients ready stand by.
  • Heat up a shallow pan or wok with the oil. It should get super hot but it shouldn't smoke.
  • Add onion slices to the pan and the chopped ginger and garlic. Stir cook for a minute over high heat.
  • Add baby corn and bell pepper slices to the pan and stir cook for a minute over high heat.
  • Place chicken into the hot pan and cook on all sides over high heat for 2 minutes or so.
  • Season with black pepper and add the fresh holy basil or Thai basil to the pan.
  • Place noodles into the hot pan and pour stir fry sauce over the noodles.
  • Stir cook noodles over high heat for a minute or so or until the drunken noodles look ready.
  • Serve hot and enjoy.