Best 3 Drunken Noodles With Chicken Recipes

Indulge in the tantalizing flavors of Drunken Noodles with Chicken, a beloved Thai dish that perfectly balances sweet, sour, and savory elements. This stir-fried noodle dish features tender chicken, succulent vegetables, and a vibrant sauce made with a harmonious blend of fish sauce, oyster sauce, soy sauce, and chili peppers. The addition of rice wine or white wine infuses the dish with a delightful boozy aroma, while fresh basil and cilantro add an aromatic touch. Accompanying this main recipe are three equally enticing variations: Drunken Noodles with Shrimp, Drunken Noodles with Beef, and Vegetarian Drunken Noodles. These alternatives offer a delightful array of flavors and textures, catering to diverse dietary preferences and ensuring that every palate finds its perfect match.

Check out the recipes below so you can choose the best recipe for yourself!

DRUNKEN NOODLES

Drunken Noodles image

Thai-style drunken noodles is not only good for a hangover but good for entertaining too!

Provided by kayak

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 (16 ounce) package rice noodles
6 tablespoons oyster sauce
3 tablespoons white sugar
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
1 tablespoon canola oil, or more as needed
1 onion, sliced
1 bulb shallot, chopped
3 cloves garlic, minced, or more to taste
1 pound boneless chicken, thinly sliced
1 large green bell pepper, sliced into strips
1 egg, lightly beaten
2 sprigs fresh basil, leaves removed and torn

Steps:

Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 111.7 g, Cholesterol 111.1 mg, Fat 8.2 g, Fiber 3.2 g, Protein 30.3 g, SaturatedFat 1.6 g, Sodium 446.1 mg, Sugar 12.2 g

DRUNKEN CHICKEN NOODLES

Drunken Chicken Noodles image

Drunken Noodles is a Thai dish with Chinese origins, influenced by the Chinese who lived in Laos and Thailand. It is a stir-fried noodle dish traditionally uses broad flat rice noodles stir-fried with meat, shellfish, tofu, vegetables, chile, spices, fish sauce and other seasonings. The name was thought to come about because rice wine is not commonly used in Thai recipes whereas it features in this recipe therefore giving its uniqueness and nod to Chinese heritage. Whatever the real reason for the name, this is a delicious dish and truly versatile. I have used carrots, mangteout and Romano peppers to give the dish sweetness and crunch, plus thigh meat from the chicken because it has more flavour. You can adapt the recipe to your preferences but the combination of seasonings - soy, fish sauce, rice wine, oyster sauce is an absolute must! This makes an easy delicious mid-week supper.

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 15

Ingredients

1 pound pad Thai wide flat rice noodles (dried)
3 tablespoons peanut or vegetable oil
4 cloves garlic, finely chopped
2 chiles, sliced
1 pinch dried chili flakes
1 onion, diced
1 pound chicken thighs, skin removed, sliced into 1/3- by 5-inch strips
1 tablespoon Shaosing rice wine
4 1/4 ounces mangteout (snow peas), julienne
2 Romano red peppers, julienne
1 medium carrot, julienned
2 tablespoons oyster sauce
2 tablespoons low-sodium light soy sauce
1 tablespoon fish sauce mixed with 1 teaspoon brown sugar
3 scallions, sliced on a sharp 45-degree diagonal

Steps:

Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.

DRUNKEN NOODLES WITH CHICKEN

Drunken Noodles with Chicken image

Provided by Joanna Cismaru

Time 25m

Number Of Ingredients 15

Ingredients

1 package fresh rice noodles (I used chinese noodles)
1 tablespoon butter
1 tablespoon sesame oil
1/4 cup tequila
2 tablespoon black soy sauce
4 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
8 cloves garlic (minced)
1 chicken breast cut in small thin pieces (I used 1 breast from roasted chicken)
1/2 green bell pepper (cut in thin long pieces)
Thai Chiles to taste (chopped)
Thai basil leaves (for garnish)
2 small tomatoes cut in wedges
green onions for garnish

Steps:

Cook noodles in a large pot of boiling salted water until tender, stirring frequently. Drain.
In a small bowl whisk together black soy sauce, tequila, light soy sauce, fish sauce and brown sugar.
In a large skillet melt the butter then add sesame oil. Add garlic and Thai chiles and saute for a few seconds. Add chicken, green bell pepper and the soy sauce mixture and cook for a couple minutes.
Add noodles, tomatoes and toss to coat noodles. Transfer to a big bowl or plate and garnish with green onions, and basil. Serve warm.

Tips:

For the best flavor, use high-quality chicken broth. You can use store-bought or make your own.
If you don't have any Shaoxing wine, you can substitute dry sherry or white wine.
To make the drunken noodles more spicy, add a pinch of red pepper flakes or a few slices of serrano pepper.
If you don't have any oyster sauce, you can substitute soy sauce or hoisin sauce.
Serve the drunken noodles immediately after they are cooked. They are best when they are hot and fresh.

Conclusion:

Drunken noodles with chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of flavors in this dish is sure to please everyone at the table. So next time you're looking for a new recipe to try, give drunken noodles with chicken a try. You won't be disappointed!