Better Than Takeout Thai Drunken Noodles
Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil.

Ingredients
6 servings
Instructions
- 1. Cook the rice noodles according to package directions. Drain. 2. Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl. 3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, Fresno peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. 4. Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy!
Nutrition per serving
426kcal
💰 Cost Estimate
Total Ingredients
$8450.00
$8450.00
Per Serving
$1408.00/serving
$1408.00/serving
🏠 Savings
~$16900.00 vs buying!
~$16900.00 vs buying!
📋 Price Breakdown (87% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| wide rice noodles | 8 oz | $468.00 |
| low sodium soy sauce or liquid aminos | 0.3333333333333333 cup | $80.00 |
| oyster sauce | 3 tbsp | $61.00 |
| Thai fish sauce | 1 tbsp | $33.00 |
| honey or maple | 2 tsp | $12.00 |
| sesame oil or extra virgin olive oil | 2 tbsp | $69.00 |
| boneless chicken breast | 0.5 lb | $32.00 |
| shallots | 2 | $1995.00 |
| garlic | 3 cloves | $593.00 |
| -2 red Fresno peppers or jalapeño peppers | 1 | $442.00 |
| reen onions | - | - |
| zucchini | 1 medium | - |
| red bell pepper | 1 | $88.00 |
| carrots | 2 | $74.00 |
| fresh Thai basil or regular basil | 1 cup | $4503.00 |
*Estimated market prices, may vary by region
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