DRUNKEN NOODLES WITH CHICKEN

DRUNKEN NOODLES WITH CHICKEN

DRUNKEN NOODLES WITH CHICKEN

Crisp baby bok choy, scallions, and tart lime juice balance the spicy sauce in this classic Thai noodle stir-fry.

Drunken Noodles with Chicken
SERVES 2
WHY THIS RECIPE WORKS: For our version of drunken noodles with chicken—a spicy, potent Thai noodle dish—we selected the widest rice noodles we could find and soaked them in hot water until they were pliable but not fully limp. Then we tossed the noodles over medium heat with a combination of soy sauce, lime juice, dark brown sugar, and chili-garlic sauce (for heat and spicy flavor) to ensure that they would absorb the sauce’s flavors and finish cooking. Baby bok choy provided textural contrast, and thin slices of chicken, quickly stir-fried, made our noodle dish hearty and filling. Do not substitute other types of noodles for the rice noodles here. This dish is spicy; tomake it less spicy, use 1 tablespoon of chili-garlic sauce. To make the chicken easier to slice, freeze it for 15 minutes.

You will need to prepare DRUNKEN NOODLES WITH CHICKEN

6 ounces (⅜-inch-wide) rice noodles

1 (6-ounce) boneless, skinless chicken breast, trimmed and sliced ¼ inch thick

1½ teaspoons plus ¼ cup soy sauce

⅓ cup packed dark brown sugar

2½ tablespoons lime juice (2 limes), plus lime wedges for serving

1–2 tablespoons Asian chili-garlic sauce

2 tablespoons vegetable oil

2 heads baby bok choy (4 ounces each), stalks and greens separated and sliced ½ inch thick

½ cup coarsely chopped fresh Thai basil or cilantro

1 scallion, sliced thin on bias

1. Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, 25 to 30 minutes; drain.

2. Meanwhile, toss chicken with 1½ teaspoons soy sauce in bowl, cover, and marinate in refrigerator for at least 10 minutes or up to 1 hour. In separate bowl, whisk remaining ¼ cup soy sauce, sugar, lime juice, and chili-garlic sauce together.

3. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken, break up any clumps, and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes; transfer to bowl.