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88% would make again

One-Pan Drunken Noodles

You’ll love this homemade take on a classic Thai takeout favorite. Tender rice noodles are stir-fried with chicken and an array of colorful vegetables, then doused in a sweet and savory sauce made with honey, soy sauce, fish sauce, hoisin, and sesame oil and kicked up with Thai chiles--use as many as you’d like according to your desired spice level.

Tasty Team

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

30 minutes

30 min

Cook Time

8 minutes

8 min

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

30 minutes

30 min

Cook Time

8 minutes

8 min

Ingredients

for 6 servings

  • 14 oz wide rice noodles (420 g)

Sauce

  • 4 cloves garlic, minced
  • 1 fresh ginger, minced 2 in (5 cm)
  • 1 thai chili, thinly sliced
  • 1 tablespoon McCormick® white pepper
  • 2 tablespoons honey
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon sesame oil

Stir Fry

  • ¼ cup vegetable oil (60 mL), divided
  • 8 oz chicken breast (225 g), thinly sliced crosswise
  • ½ medium white onion, thinly sliced
  • ½ medium carrot, cut 1/8 in thick on the bias (3mm)
  • 1 red bell pepper, cut into 1/4 (6 mm) strips
  • 1 bunch scallion, cut into 2 in (5 cm) pieces
  • 1 can baby corn, drained halved lengthwise
  • 20 leaves fresh thai basil

Special Equipment

  • wok
  • wok spatula

Nutrition Info

    Calories 482
    Fat 13g
    Carbs 71g
    Fiber 2g
    Sugar 12g
    Protein 17g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
  2. Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
  3. Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
  4. Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5–6 minutes, until the onion is translucent.
  5. Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
  6. Enjoy!

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