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Thai Drunken Noodles

with Chicken Bone Broth Concentrate
Gluten Free No Dairy Added
recipe-difficulty
Easy peasy
recipe-serves
2-3
ready-in
20 mins
Thai Drunken Noodles

Wok on over, because this one's a spicy little love letter to @RecipeTinEats and her ICONIC Thai Drunken Noodles. We’ve kept the bold chilli-garlic kick, juicy chicken and slurpable noodles, then snuck in our Chicken Bone Broth for extra depth and nourishing vibes. Fast, fiery and full of flavour, this is a weeknight dinner hero with a cheeky (nourishing) twist.

Credit: This recipe was created by Recipe Tin Eats and respectfully adapted using our bone broth.

 

Main Meals
Thai inspired
Pantry Items
View in metric

For the Stir-Fry

  • 7 oz wide dried rice noodles
  • 2 tablespoons coconut oil
  • 3 large garlic cloves, minced
  • 2 bird's eye chilies, very finely chopped
  • ½ onion, sliced
  • 7 oz boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 teaspoons fish sauce (or soy sauce as an alternative)
  • 2 green onions (scallions), cut into 1¼-inch pieces
  • 1 cup Thai basil leaves

For the Sauce

  • Mix the sauce ingredients together.
  • Heat oil in a wok or skillet. Cook garlic and chili for 20 seconds until golden & fragrant.
  • Add onion, cook for 30 seconds, then add chicken and fish sauce, cook for 2–3 minutes until chicken is cooked.
  • Meanwhile, cook noodles according to package instructions.
  • Add green onion, noodles, and sauce mixture. Toss to combine. Toss through Thai basil. Serve.