👨‍🍳🧑‍🍳 Happy Tuesday, Chefs!

After an extended holiday weekend of burgers, BBQ, and whatever else made its way across the grill, we’re officially ready for something saucy, spicy, and wildly slurpable.

So this week, we’re turning our kitchen into a Thai takeout counter with recipes that bring the flavor without requiring a delivery app, a mystery fee, or that tiny plastic ramekin of sauce you definitely wanted more of.

First up: Drunken Noodles.

Glossy rice noodles, charred chicken, crisp vegetables, Thai basil, and chili heat come together in a spicy-sweet stir-fry that absolutely earns seconds.

👇 Scroll down to kick off Thai takeout at home.

Cheers,
~thebacklabel crew🍷🔥

Recipe By: @fit_foodie_lulu

🍜 Fun Fact: Drunken noodles, or pad kee mao, may earn their name from being bold, spicy, and perfect after a lively night out.

WATCH The Video

Chicken Marinade
About 1LB chicken tenders cubed
tbsp oyster sauce
2 tbsp light soy sauce

Stir-Fry
2 tbsp oil
430 g fresh rice noodles recommended, separated
(or 200 g dried rice noodles, soaked as per packet instructions)
1 red bell pepper, sliced into matchsticks
1 large carrot, thinly sliced
1 bunch Chinese broccoli (about 3 cups), chopped - separate stems and leaves
6 cloves garlic, minced
2 small shallots finely sliced
2 Thai chilli’s deseeded and finely chopped
3 spring onions thinly sliced
1 large handful of Thai basil leaves

Sauce
2.5 tbsp oyster sauce
1.5 tbsp dark soy sauce
1.5 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp coconut sugar or raw sugar
2 tsp siracha
2 tbsp water

1️⃣ Marinate the chicken + mix the sauce
In a bowl, toss the chicken with oyster sauce and light soy sauce. Let it hang out while you build the flavor magic.

In a small bowl, whisk together oyster sauce, dark soy sauce, light soy sauce, coconut sugar, fish sauce, sriracha, and water. This is your glossy, salty-sweet noodle sauce, so treat it with respect.

2️⃣ Get the noodles ready
If using fresh rice noodles, microwave them for 3 minutes, then gently separate the strands. Be kind here. Rice noodles are delicate little divas.

If using dried rice noodles, soak them in boiling water for 4 minutes. Don’t oversoak unless you’re aiming for noodle pudding, which we are very much not.

3️⃣ Cook the chicken
Heat 1 tablespoon of oil in a hot pan over medium-high heat. Stir-fry the chicken for 4 to 5 minutes, until charred in spots and cooked through. Remove from the pan and set aside.

4️⃣ Stir-fry the vegetables
Add another tablespoon of oil to the pan. Toss in the garlic, shallots, and chili, then stir-fry for 1 to 2 minutes until fragrant and deeply persuasive.

Add the red pepper, carrot, and broccoli stems. Stir-fry for about 3 minutes, then add the broccoli leaves and cook for 2 more minutes, until wilted. Remove everything from the pan.

5️⃣ Bring it all together
Turn the heat way up. Add the noodles to the pan and fry for 30 seconds. Pour in the sauce and gently toss for about 2 minutes, being careful not to break the noodles.

Add the chicken and vegetables back in, along with the spring onions and Thai basil. Toss until everything is glossy, saucy, and looking like dinner just got very serious.

6️⃣ Serve hot
Plate immediately and finish with chili oil. Eat while hot, fresh, and gloriously tangled.

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