You might expect to find some sort of alcohol as an ingredient for Drunken Noodles, but it actually gets its name because it’s a dish that’s perfect to eat after a late night out. We think Drunken Noodles are perfect to eat any time at all. Our bone broth provides the savory base to which you add ingredients like soy, chili, garlic and lime for five layers of wonderful flavor as is typical in Thai dishes. The rice noodles cook quickly right in the same skillet with the chicken and veggies making cleanup a breeze.
cost per recipe: $16.84
The price is determined by the national average.
pounds boneless, skinless chicken thigh, cut into 1/2-inch pieces or ground chicken or turkey
tablespoons vegetable oil
cloves garlic, chopped
tablespoons chopped Thai chili pepper
cup reduced sodium soy sauce
cups Swanson® Chicken Bone Broth
ounces uncooked rice noodles (we used 1/4-inch wide flat noodles)
cups broccoli florets
cup lime juice
tablespoon grated lime zest
green onion, thinly sliced (about 1/2 cup)
cup fresh basil leaves cut in thin strips
lime, cut in wedges
Season the chicken as desired. Heat the oil in a 12-inch saute pan (a skillet with straight sides) over high heat. Add the chicken and stir-fry for 3 minutes or until cooked through. Remove the chicken from the pan.
Add the garlic and chili peppers to the pan. Stir-fry for 2 minutes or until tender-crisp. Stir in the soy sauce and broth and heat to a boil. Add the noodles. Reduce the heat to medium. Cook for 3 minutes or until the noodles are tender, adding the broccoli during the last 2 minutes of the cooking time.
Return the chicken to the pan and cook until hot. Stir in the lime juice and lime zest. Sprinkle with the green onions and basil. Serve with the lime wedges.