Oneeda's Kitchen Blog

Thai Chicken and Basil Drunken Noodles

Posted on: May 28, 2010


1 lb boneless skinless chicken breast cut up in small thin slices
2 cups cut up vegetables (I use mushrooms, green beans, red & green pepper; whatever
is lying around)
1 small yellow onion, peeled, cut in half and sliced lengthwise to make little onion strips
2 green onions chopped in 1 inch sections – optional
2-4 cloves fresh garlic, peeled & chopped fine
1-3 fresh hot peppers to taste or a sprinkle of crushed red hot pepper (optional)
3 tablespoons cooking oil (peanut oil is good for sautéing because it can stand the heat)
Fresh or dry rice noodles – only if you are making Drunken Noodles

For the sauce:

½ cup water
1 tablespoon oyster sauce
2 tablespoons fish sauce
1 tablespoon sweet, dark or black soy sauce
Mix this and have it ready to go before you start.
All of these are available online if they are not in your local grocery. They go a long way
and keep for many months.

Stir fry the garlic in the hot oil in a wok or a sturdy pot. Add the chicken and stir fry it until it
all just turns white. It will cook more after you add the veggies so don’t overdo this. Add all the
veggies except the basil and the hot pepper. Then add the sauce you prepared and cook
everything until it is done. Add the basil and the hot pepper and cook for just one minute more.

If you add fresh or dry rice noodles to this recipe it becomes Thai Drunken Noodles. That
recipe uses the same sauce. Fresh rice noodles are tough to find. You can try the dry kind, just
presoak them according to package directions and add them along with the sauce.


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