Ingredients
- 8 ounces wide rice noodles
- 5 tablespoons low-sodium soy sauce
- 2 1/2 tablespoons oyster sauce
- 1 3/4 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 Thai chilies or 1 jalapeño pepper seeded and finely chopped
- 1 medium onion sliced
- 2 large boneless, skinless chicken breasts thinly sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1/3 cup fresh Thai basil leaves
- Green onions chopped (for garnish)
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until the sugar dissolves. Set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and chopped chilies, and stir-fry for 30 seconds until fragrant.
- Combine the sliced onion and chicken in the skillet. Stir-fry for approximately 5 minutes until the chicken is fully cooked.
- Add the sliced red bell pepper and broccoli florets. Stir-fry for an additional 2-4 minutes until the vegetables are tender-crisp.
- Combine the cooked noodles with the sauce mixture in the skillet. Stir-fry for 2 minutes, tossing everything together until the noodles are thoroughly coated and heated.
- Remove the skillet from heat. Stir in the fresh basil leaves until just wilted.
- Serve drunken noodles hot with green onions as a garnish.
