Fiery Drunken Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 3 dried red hot chilies (the original recipe called for Thai bird chili but that's not so easy to find so I would recommend dried red hot chilies such a guajillo or ancho)
  • 1 and ½ cups chicken stock
  • 3 tablespoons oyster sauce
  • 3 tablespoons Asian fish sauce
  • 4 teaspoons roasted red chile paste (I used sambal oelek)
  • 3 teaspoons low-sodium soy sauce
  • 1 and ½ teaspoons honey
  • 3 tablespoons canola oil
  • 2 medium onions, cut in half vertically and then thinly sliced
  • 2 medium red bell peppers, seeded and thinly sliced
  • 2 large jalapeños, seeded and diced (use one large jalapeno if you want a milder dish)
  • 4 garlic cloves, minced
  • 3-4 cups shredded rotisserie chicken
  • 1 pound pad thai rice noodles, cooked according to the package and cut in half crosswise
  • 1 cup Thai basil leaves, plus more for garnish (or you can use regular basil leaves mixed with mint if you can't find Thai basil)
  • Lime wedges, for serving
Instructions
  1. Soak the dried chiles in hot water for 15 minutes. Discard liquid, chop and seed chiles.
  2. In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and honey. Set aside.
  3. In a large skillet, heat the canola oil over high heat. Add the chicken, onion, bell pepper, jalapeño, garlic and chopped chiles and stir-fry over high heat until fragrant, 3-4 minutes. Add the noodles and stir-fry until browned, 5 minutes. Turn the heat to medium, add the sauce and toss together until absorbed, 2-3 minutes.
  4. Take the skillet off the heat and fold in 1 cup of basil leaves.
  5. Garnish with more basil and serve with lime wedges.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/fiery-drunken-noodles/