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Donal Skehan
Spicy Drunken Noodles | DonalSkehan.com
  • real-time-recipes

Spicy Drunken Noodles

October 28

A fiery Thai street-food classic, these Spicy Drunken Noodles are all about bold flavour and fast cooking. The secret lies in high heat – let the noodles catch slightly in the wok for that irresistible smoky aroma. The combination of tender chicken, garlicky heat, and a glossy, umami-rich sauce delivers the perfect balance of spice, salt, and sweetness. Adjust the chilies to your heat preference, and serve immediately while everything is still sizzling for the most authentic taste.

  • serves Serves 2
  • time 30 mins

Method

  1. 1. Slice the chicken into thin strips and place into a bowl with one tablespoon of soy sauce and one tablespoon of oyster sauce. Stir to combine and set aside.
  2. 2. Rehydrate the rice noodles in boiling water according to the packet instructions then drain and set aside.
  3. 3. Mix together all the sauce ingredients and stir to combine.
  4. 4. Chop the spring onions into 2 inch lengths and finely chop the garlic and Thai red chillies.
  5. 5. Heat one tablespoon of the oil in a wok set over a high heat. When hot, add the chicken and cook for 3 - 4 minutes until cooked through. Remove from the pan and set aside.
  6. 6. Add the rest of the oil and the garlic to the wok and sauté over medium high heat for a minute then add the egg. Break the yolks and cook for 30 seconds then scramble briefly and add the bok choy, spring onions and thai red chillies and toss together for a few seconds.
  7. 7. Add the noodles and sauce and stir everything together to coat the noodles in sauce then spread the noodles out and let them sit without stirring for about 15-30 seconds until some of the noodles have charred. Toss and leave again for a few seconds then add the chicken back into the pan and give everything a final toss before serving straight away divided between 2 large bowls.

Ingredients

2 chicken breasts

1 tablespoon light soy sauce

3 tablespoons peanut oil

3 scallions, sliced

2 small Thai red chilies, finely sliced

4 cloves garlic, minced

2 eggs, lightly beaten

3½ oz bok choy or tenderstem broccoli

1 lb flat rice noodles

1 tablespoon granulated sugar

Pinch of ground white pepper, to taste

For the Sauce

2 tablespoons oyster sauce

1 tablespoon light soy sauce

2 teaspoons Thai fish sauce

2 teaspoons dark soy sauce

2 chicken breasts

1 tbsp light soy sauce 

3 tbsp groundnut oil

3 spring onions

2 small Thai red chillies

4 cloves garlic

2 eggs

100g bok choy or  tenderstem broccoli

450g flat rice noodles

1 tbsp granulated sugar

Pinch ground white pepper, to taste

For the sauce

2 tbsp oyster sauce

1 tbsp light soy sauce

2 tsp Thai fish sauce

2 tsp dark soy sauce