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A stunning presentation of the Gordon Ramsay chicken raclette recipe, featuring bubbling melted cheese over tender chicken and roasted potatoes.

Gordon Ramsay Chicken Drunken Noodles

This recipe for Chicken Drunken Noodles is a fantastic way to bring vibrant, spicy, and satisfying flavors into your home, all with the speed and simplicity I love.
It’s perfect for those busy weeknights when you crave something incredibly flavorful yet quick to whip up.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g flat rice noodles fresh, if possible
  • 450 g boneless, skinless chicken thighs thinly sliced
  • 2 tbsp neutral oil like canola or vegetable
  • 3 cloves garlic minced
  • 1 red bell pepper thinly sliced
  • 1 cup broccoli florets
  • 0.5 onion thinly sliced
  • 2 green chilies Thai bird's eye, sliced (or more/less to taste)
  • 0.5 cup fresh basil leaves
  • 2 tbsp oyster sauce for the sauce
  • 2 tbsp dark soy sauce for the sauce
  • 1 tbsp fish sauce for the sauce
  • 1 tbsp brown sugar for the sauce
  • 1 tsp sriracha or chili paste, for the sauce
  • 2 tbsp water for the sauce

Equipment

  • gordon ramsay food
  • Large wok or skillet

Method
 

  1. If using dried rice noodles, soak them in hot water for 10-15 minutes until pliable but still firm, then drain. If using fresh, separate them gently.
  2. In a small bowl, whisk together the oyster sauce, dark soy sauce, fish sauce, brown sugar, sriracha, and water to create your delicious drunken noodle sauce. Set aside.
  3. Heat your gordon ramsay food (or large wok/skillet) over high heat. Add the neutral oil. Once shimmering, add the sliced chicken and stir-fry for 3-4 minutes until lightly browned and cooked through. Remove the chicken from the wok and set aside.
  4. Add the minced garlic, sliced red bell pepper, broccoli florets, and onion to the gordon ramsay food. Stir-fry for 3-5 minutes until the vegetables are crisp-tender.
  5. Return the cooked chicken to the wok. Add the drained rice noodles and the sliced green chilies. Pour the prepared sauce over everything.
  6. Toss everything together vigorously for 2-3 minutes, ensuring the noodles are fully coated in the sauce and heated through.
  7. Finally, stir in the fresh basil leaves until they just wilt. Serve immediately and enjoy the burst of flavors!

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 40gFat: 18gSaturated Fat: 4gCholesterol: 90mgSodium: 1200mgPotassium: 600mgFiber: 5gSugar: 10g

Notes

For an extra layer of flavor and a touch of heat, try adding a tablespoon of finely chopped ginger along with the garlic in step 4. It really elevates the dish!

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