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Ingredients

1 (16 ounce) package rice noodles 6 tablespoons oyster sauce 3 tablespoons white sugar 3 tablespoons rice vinegar 3 tablespoons fresh lime juice 1 tablespoon canola oil, or more as needed 1 onion, sliced 1 bulb shallot, chopped 3 cloves garlic, minced, or more to taste 1 pound boneless chicken, thinly sliced 1 large green bell pepper, sliced into strips 1 egg, lightly beaten 2 sprigs fresh basil, leaves removed and torn

Nutrition Info

656.3 calories carbohydrate: 111.7 g cholesterol: 111.1 mg fat: 8.2 g fiber: 3.2 g protein: 30.3 g saturatedFat: 1.6 g servingSize: - sodium: 446.1 mg sugar: 12.2 g transFat: : - unsaturatedFat: : -

Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands, soak until softened, about 45 minutes.
Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper, cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
Pour egg into the hot wok, cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture, cook and stir until heated through, 2 to 3 minutes.

4 servings

Thai-style drunken noodles is not only good for a hangover but good for entertaining too!