two 7-9 ounce thinly sliced bonelessskinless chicken breasts
½peeled thinly sliced yellow onion
8dried mild Thai chiles
4thinly sliced green onions
4finely minced garlic cloves
1teaspoonfinely minced fresh ginger
2 15-ouncecans drained baby corn
1 ½cupsThai basil
Sauce: Whisk together all of the ingredients in a bowl until combined and set aside.
Noodles: Add the noodles to a large pot of lightly simmering water and add in the noodles, turn the heat off and let stand for 8-10 minutes or until cooked. Drain and set aside.
In the meantime, add 2 tablespoons of oil to a wok over high heat, and as soon as it begins to smoke add in the chicken and spread it around the wok to brown. Cook for 2-3 minutes then stir-fry until lightly browned and cooked through and set aside.
In the same wok over high heat add in the remaining 1 tablespoon of oil and stir-fry the onions and chiles for 1 to 2 minutes or until lightly browned.
Next, add in the green onions, garlic, and ginger, and stir-fry for 1-2 minutes.
Add in the cooked chicken, baby corn, Thai basil, noodles, and sauce, and mix until combined. Serve.
Make-Ahead: This recipe is meant to be eaten right after it is done cooking.
How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well.
How to Reheat: Add the desired amount of drunken noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot. Likewise, you can cook in the microwave until hot.
I used mild dried Thai peppers because I can’t handle spice too well, but if you want to keep things zesty then fresh Thai peppers will do just great. If you want just a bit of heat, try using some julienne jalapeños.
If you can’t get dark soy sauce, then feel free to use all regular or light soy sauce.
For the oil, I like to use sunflower, vegetable, canola, or sesame oil.
Feel free to use regular basil if Thai basil cannot be found.