Drunken Noodles

This spicy traditional Thai dish won't make you tipsy—in fact, no alcohol is used in this recipe. Look for rice noodles at large grocery stores or Asian markets.


6 servings (serving size: 1 1/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 306
Caloriesfromfat 31 %
Fat 10.7 g
Satfat 3.1 g
Protein 14.9 g
Carbohydrate 37.9 g
Fiber 1.7 g
Cholesterol 91 mg
Iron 1.4 mg
Sodium 220 mg
Calcium 49 mg


8 ounces uncooked wide rice noodles
1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon sesame oil
2 garlic cloves, chopped
2 red Thai chiles, minced
1 pound ground chicken
1/3 cup oyster sauce
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 large tomato, cut into wedges
1/4 cup thinly sliced fresh basil


1. Cook noodles and green beans in boiling water 4 minutes or until tender but still firm; drain.

2. While noodles and beans cook, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chiles; sauté 30 seconds. Add chicken, and cook 5 minutes or until chicken is done, stirring to crumble.

3. Add cooked noodles and beans, oyster sauce, and remaining ingredients, stirring gently to combine.