- 8 ounces wide rice noodles
- 1/2 cup oyster sauce
- 2 Tbl soy sauce
- 2 Tbl dark soy sauce
- juice of 1/2 lime or 3 to 4 keffir lime leaves
- 3 Tbl brown sugar
- 2 Tbl water
- vegetable or canola oil
- ½ pound skinless boneless chicken thighs sliced thin into small strips
- 2 teaspoons fish sauce
- ½ red bell pepper julienned
- 1 carrot julienned
- 1 clove garlic minced
- 1 shallot thinly sliced
- 1 to 2 Thai chili peppers finely chopped
- 2 eggs beaten
- 2 scallions thinly sliced
- 10 leaves fresh Thai basil or regular basil, torn
-
Prepare the rice noodles by following the instructions on the package. Rinse the noodles with cold water and set them aside.
-
Whisk the oyster sauce, soy sauce, dark soy sauce, lime juice (if using), brown sugar and water together in a small bowl.
-
Heat a wok or large sauté pan over high heat. Add the vegetable oil and the chicken pieces to the pan and stir-fry quickly, shaking the pan to toss the chicken around. As the chicken starts to brown, add the fish sauce and continue to stir-fry. Remove the chicken from the pan and set it aside.
-
Add the red bell pepper and carrots to the pan and stir-fry for a few minutes. Add the garlic, shallots, lime leaves (if using) and Thai chili peppers and continue to stir-fry for another few minutes.
-
Push the vegetables to the edge of the wok or pan, making a space in the center. Add the eggs and stir until cooked through. Pull the vegetables back into the center of the pan and stir the egg and vegetables together.
-
Return the browned chicken to the pan and add the noodles and scallions. Add the sauce and toss everything together, continuing to stir-fry over medium-high heat for a few minutes to heat everything through. Tear up the basil leaves and add to the noodles.
-
Transfer the drunken noodles to bowls and garnish with scallions and more basil. Serve immediately.