- Cook rice noodles according to package directions. In the meantime, heat 1 tablespoon toasted sesame oil over medium-high heat in a non-stick skillet for 1 minute. Blot chicken pieces with paper towel to remove excess moisture and add to skillet. Brown for 5 minutes, stirring occasionally.
- In the meantime, stir together gluten-free soy sauce, oyster sauce, brown sugar, lime juice, chili flakes, garlic and remaining tablespoon of toasted sesame oil in a small bowl to dissolve brown sugar.
- Add bell pepper, baby corn and green onion to pan with chicken and cook for 5 minutes longer. Add noodles to pan and pour sauce on top using tongs to toss. Add basil leaves and cook 30 seconds longer. Divide between 2 bowls and serve hot.
Thai Drunken Noodles
Yield
Serves 2
Prep Time
10 minutes
Cook Time
11 minutes
Total Time
21 minutes
kikkoman products used:
ingredients
8 ounces wide flat rice noodles
1 tablespoon + 1 tablespoon Kikkoman® Sesame Oil, divided
½ pound boneless skinless chicken breast, chopped into 1-inch pieces
⅓ cup Kikkoman® Gluten-Free Soy Sauce
1 tablespoon Kikkoman® Oyster Sauce
2 teaspoons brown sugar
2 tablespoons lime juice
1 teaspoon chili flakes or chopped Fresno chili
1 teaspoon garlic, minced
1 cup red bell pepper, sliced
½ cup, baby corn, drained and cut
¼ cup green onion, coarsely chopped
¼ cup Thai basil leaves
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
