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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 31%
  • Fat: 10.7g
  • Saturated fat: 3.1g
  • Protein: 14.9g
  • Carbohydrate: 37.9g
  • Fiber: 1.7g
  • Cholesterol: 91mg
  • Iron: 1.4mg
  • Sodium: 220mg
  • Calcium: 49mg


  • 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. 1. Cook noodles and green beans in boiling water 4 minutes or until tender but still firm; drain.
  2. 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. 3. Add cooked noodles and beans, oyster sauce, and remaining ingredients, stirring gently to combine.
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