Chicken Drunken Noodles is a bold and vibrant dish that combines tender chicken, crisp vegetables, and chewy rice noodles in a rich, savory sauce with just a hint of spice. Inspired by the popular Thai street food dish Pad Kee Mao, this recipe balances umami-packed sauces like oyster and fish sauce with the sweetness of honey and the heat of chili paste. The addition of fresh lime wedges and fragrant basil takes it to another level, giving it a bright and aromatic finish that complements the depth of flavors. It’s a perfect combination of comfort and excitement on a plate.
This recipe is both satisfying and approachable, making it an excellent choice for a weeknight dinner or a fun cooking project. Using avocado oil enhances the dish with its high smoke point and healthy fat profile, ensuring the chicken and vegetables cook evenly without burning. The wide rice noodles soak up the flavorful sauce beautifully, tying all the components together. With a mix of textures—from the crunch of fresh veggies to the soft noodles—this dish is as enjoyable to eat as it is to prepare. Plus, it’s highly customizable; you can adjust the spice level or swap out the chicken for shrimp, tofu, or beef to suit your preferences.
Chicken Drunken Noodles
Ingredients
For the Sauce:
- 2/3 cup low-sodium soy sauce
- 4 tbsp oyster sauce
- 4 tsp fish sauce
- 4 tsp honey
- 4 tbsp water
- 1 tsp red chili crisp or chili paste
Chicken and Noodles:
- 8 oz wide rice noodles or linguine cooked until al dente
- 2 lb chicken breast trimmed and sliced thin
- 1 onion julienned
- 2 carrots julienned
- 1 red bell pepper julienned
- 1 head broccoli florets only
- 1 tbsp minced garlic
- Salt pepper, garlic powder, and onion powder, to taste
- Avocado oil
Garnish:
- Lime wedges
- Fresh basil
- Green onions
Instructions
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together all the sauce ingredients until smooth. Set aside.
- Heat a large pan over medium-high heat with some avocado oil. Add the chicken, season with 1/2 tsp each of salt and pepper, and 1 tsp each of garlic powder and onion powder. Cook until fully done and caramelized. Remove from the pan and set aside.
- Add a bit more avocado oil to the pan and cook the onion, carrots, red bell pepper, and broccoli for about 5 minutes, until they are halfway tender but still have some crunch. Season with 1 tsp each of black pepper, garlic powder, and onion powder.
- Add the minced garlic to the pan and cook for 1 additional minute, stirring frequently.
- Return the cooked chicken and noodles to the pan. Lower the heat to medium-low, pour in the sauce, and toss everything together to coat evenly.
- Let the sauce simmer gently until it thickens slightly.
- Garnish with fresh basil and green onions, and serve with lime wedges on the side.
- Enjoy your flavorful Chicken Drunken Noodles!