Thai · Dinner
Drunken Noodles With Chicken (High-Protein)
A high-protein Thai stir-fry of wide rice noodles with chicken breast and egg, tossed in a garlicky soy-fish sauce mix with Thai chilies, bell pepper, and holy basil over high heat. Extra egg and chicken lift the protein well above a standard version.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
22.1gFat
48.6gCarbs
6.8gSugar
5.2gFiber
1985mgSodium
455mgChol
5.4gSat Fat
870mgPotassium
95mgCalcium
4.2mgIron
1.1mcgVitamin B12
38mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice chicken breast thinly against the grain, mince garlic, slice chilies, bell pepper and onion, pick holy basil leaves.
2
Heat vegetable oil in a wok over high heat until shimmering. Add chicken and sear 3 minutes, stirring, until opaque and lightly browned.
3
Push chicken to one side, add garlic and chilies to cleared space, sauté 30 seconds high heat until garlic is golden.
4
Crack eggs into wok, scramble 45 seconds over high heat until just set, break into pieces and mix with chicken.
5
Add onion and bell pepper, sauté over high heat 1 minute until edges soften but retain slight crunch.
6
Add rice noodles and sauce, toss constantly over high heat 2 minutes until glossy and evenly coated.
7
Add holy basil, fold through 20 seconds over high heat until wilted and fragrant.
8
Plate
Transfer to a plate and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 44 large eggs
- 5.2 oz150g fresh wide rice noodles
- 2 cup60g holy basil leaves, loosely packed (Thai basil as substitute)
- 6 cloves6 cloves garlic
- 66 Thai chilies (adjust to taste)
- 1/2 cup80g bell pepper
- 4 tbsp60ml soy sauce
- 2 tbsp30ml fish sauce
- 2 tsp10ml oyster sauce
- 1 tsp1 tsp sugar
- 2 tbsp30ml vegetable oil
- 1/2 cup80g onion
