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Thai Drunkard's Noodles with Fish Sauce and Vegetables

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner
Thai Drunkard's Noodles with Fish Sauce and Vegetables
Ingredients
  • 1/4 cup rice vinegar
  • 1/4 cup fish sauce
  • 1/2 small lime, juiced
  • 1 tablespoon palm sugar
  • 1 tablespoon red pepper flakes, or more to taste
  • 1 teaspoon ground black pepper
  • 2 skinless, boneless chicken breast halves, thinly sliced
  • 1 (16 ounce) package fresh rice noodles
  • warm water, as needed
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, finely chopped
  • 1/2 yellow onion, sliced
  • 1/2 cup oyster sauce
  • 2 tablespoons soy sauce
  • 1 red bell pepper, sliced
  • 2 small tomatoes, seeded and sliced
  • 4 green onions, chopped
  • 2 cups fresh Thai basil leaves
Instructions
1
Combine rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl. Mix well to create a harmonious blend of flavors.
2
Submerge chicken into the marinade mixture and set it aside, allowing you to focus on preparing the remaining ingredients.
3
Soak rice noodles in warm water for approximately 5 minutes, then drain and set them aside to be used later.
4
Heat a generous amount of vegetable oil in a large skillet or wok over medium heat. Sauté the garlic and onion in the hot oil until the onion becomes soft and translucent, taking around 5 minutes.
5
Increase the heat to medium-high. Add the chicken to the onion mixture and stir constantly until the chicken is cooked through and the sauce starts to thicken, taking around 7-10 minutes.
6
Combine the cooked rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture. Stir everything together until the sauce is evenly distributed and the noodles are tender, taking an additional 5 minutes.