1-Getting Drunken Noodles just right starts with simple steps that make cooking feel fun and approachable. Begin by cooking the 7 ounces (200 grams) of wide dried rice noodles according to the package instructions, which usually means soaking them until they’re soft but not mushy. Next, heat 2 tablespoons of oil in a wok or skillet over high heat, and quickly stir-fry the 3 large cloves of minced garlic and 2 deseeded, finely chopped birds eye or Thai chilies remember to avoid inhaling the fumes for comfort.

2-After that, add the sliced half an onion and cook it for about one minute until it softens. Then, toss in the 7 ounces (200 grams) of bite-sized chicken thighs along with 2 teaspoons of fish sauce, cooking for around two minutes until the chicken is fully done. Now, mix in the 2 green onions cut into 2-inch pieces, the prepared noodles, and the sauce made by combining 3 tablespoons of oyster sauce, 1.5 tablespoons each of light and dark soy sauce, 2 teaspoons of sugar, and 1 tablespoon of water stirring everything for one minute to coat the noodles evenly.

3-Finally, remove the dish from the heat, add 1 cup of Thai Holy Basil leaves, and toss gently until they wilt for that fresh, aromatic finish. This entire process takes about six minutes once your ingredients are prepped, highlighting tips like using the widest rice noodles labeled for Pad Thai and adjusting chili for your preferred spice level. It’s a quicker, healthier option than restaurant versions, ideal for pairing with a cold drink on a warm day, and follows the provided preparation details for authentic results.