2-3bird’s eye chilieschopped (or use serrano peppers or other hotter peppers to your preference)
1small white onionchopped
8ounceschicken breastchopped (or use chicken thighs)
8ouncesdried rice noodles
1cupchopped green onion
Fresh Thai basil leavesuse a good handful
Extra spicy peppers and red chili flakes for garnish
FOR THE SAUCE. Whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic in a small bowl. Set aside until ready to use.
FOR THE DRUNKEN NOODLES. Heat the peanut oil in a wok or large pan to high heat. Add the chilies and onion and cook for 2-3 minutes to soften.
Add the garlic, chicken and fish sauce. Stir to coat and cook another 2-3 minutes, or until the chicken is mostly cooked through.
Set the rice noodles into boiling water and boil for 2-3 minutes until softened, or to the packaging directions. Drain, then stir into the wok or pan.
Add the reserved sauce and stir to coat, along with the chopped green onion and cherry tomatoes. Cook 1-2 minutes to thicken up.
Remove from heat and stir in the basil.
Garnish with extra spicy peppers, red chili flakes and serve.
Heat Factor: Hot. You’ll get some very nice heat from the bird’s eye chilies. If you’d like a milder version, dial back on the peppers or use peppers with less heat. Skip the chili flakes. Feel free to add in more for more pronounced heat.