Thai Chili Drunken Noodles
By: McCormick Kitchens
Made With:
Our take on the classic noodle stir-fry features a savory sauce spiked with McCormick® Crushed Thai Style Chili Powder, adding intense heat and fruity, earthy flavor to tender rice noodles. Toss in stir-fried chicken, bok choy and Thai basil for a complete and delicious meal.
Our take on the classic noodle stir-fry features a savory sauce spiked with McCormick® Crushed Thai Style Chili Powder, adding intense heat and fruity, earthy flavor to tender rice noodles. Toss in stir-fried chicken, bok choy and Thai basil for a complete and delicious meal.
Key products
Instructions
- Prepare noodles as directed on package. Drain well. Set aside.
- Meanwhile, mix 1 tablespoon of the soy sauce and 1/2 teaspoon of the sugar in medium bowl. Add chicken, mixing well. Let stand 15 minutes. Mix remaining 2 tablespoons each soy sauce and sugar, oyster sauce, fish sauce and Thai Style Chili Pepper in a small bowl. Set aside.
- Heat 1 tablespoon of the oil in large wok or nonstick skillet on high heat. Add chicken; cook without stirring 1 minute. Stir-fry 2 minutes longer or until chicken is browned and cooked through. Remove from pan using slotted spoon. Add bok choy stems; stir-fry until lightly browned, about 3 to 5 minutes. Remove from pan.
- Heat remaining 3 tablespoons oil in pan on medium-high heat; add noodles and sauce mixture. Stir-fry about 5 minutes or until heated through and noodles have soaked up sauce. Return chicken and bok choy stems to pan; add basil and bok choy leaves, tossing to mix well. Sprinkle with additional Thai Style Chili Pepper to serve, if desired.
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