Ingredients

• 7 oz / 200 g wide dried rice noodles (Note 1)

• 2 tbsp oil (peanut, vegetable, or canola)
  
• 3 large garlic cloves, minced
  
• 2 bird’s eye or Thai chilies, deseeded and finely chopped (Note 2)
  
• 1/2 onion, sliced
  
• 200 g / 7 oz chicken thighs, cut into bite-sized pieces (breast works fine)
  
• 2 tsp fish sauce (or soy sauce)
  
• 2 green onions, cut into 3 cm / 2" sections
  
• 1 cup Thai basil or Thai holy basil leaves (regular basil is okay; Note 3)

• 3 tbsp oyster sauce
  
• 1 1/2 tbsp light soy sauce (Note 4)
  
• 1 1/2 tbsp dark soy sauce (Note 4)
  
• 2 tsp sugar
  
• 1 tbsp water

Instructions

1. Cook the noodles following the directions on the package.
2. Combine all sauce ingredients in a small bowl and set aside.
3. Heat the oil in a wok or sturdy skillet over high heat.
4. Add the garlic and chopped chilies, stir-frying for about 10 seconds. (The chili fumes can be strong—avoid breathing directly over the pan.)
5. Add the sliced onion and cook for 1 minute.
6. Add the chicken and fish sauce, stirring frequently until the chicken is fully cooked, roughly 2 minutes.
7. Add the green onions, drained noodles, and sauce. Stir-fry for about 1 minute, just until the liquid reduces and coats the noodles.
8. Remove the pan from the heat and quickly add the basil leaves, tossing until they wilt. Serve right away.

1. Rice Noodles: Wide noodles are traditional, but thinner versions will still work.
   
2. Heat Level: Two Thai chilies give a pleasant kick—adjust to taste. Chili paste can be used; add it along with the chicken.
   
3. Basil Options: Thai holy basil is classic, but Thai basil or even common basil will still deliver that familiar Drunken Noodles flavor.
   
4. Soy Sauce Swaps: If you don’t have both light and dark soy, an all-purpose soy sauce is fine. Avoid using only dark soy—it’s too intense.