Cook the Chicken + Noodles: I butterflied and pounded my chicken breasts thin. Then, I cooked them through in a cast iron skillet and set them aside to rest. Prior to adding to the pan, slice it up. Prepare the noodles according to the package instructions. Once cooked, drain them well and set aside.

Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, honey, and 2/3 cup water. Set aside.

Cook the Aromatics: Heat the sesame or olive oil in a large skillet over medium heat. Stir in the shallots, garlic, Fresno peppers, and green onions. Cook for 2–3 minutes until the shallots soften and the garlic becomes fragrant.

Add the Veggies: Toss in the zucchini and bell peppers, cooking for 5 minutes or until the vegetables are tender.

Bring in the Sauce: Pour the sauce mixture into the skillet, increasing the heat to medium-high. Let it simmer for about 5 minutes, allowing the sauce to thicken and coat the chicken and vegetables.

Combine and Serve: Stir in the cooked chicken, noodles, carrots, and toss everything together until the noodles are well coated in the sauce. Let it cook for another 3–5 minutes.

Enjoy! Serve your Thai Drunken Noodles warm, garnished with extra basil if desired. Prepare to fall in love with every bite!