Recipe Ease: easy
Length: 25 minutes
I’m a big fan of Thai Food. My personal favorites are Tom Yum Soup and Red Curry; however, I will never turn down a bowl of Drunken Noodles. The spice, the aroma comforts me instantly.
When I did my research (okay, just googled) the name, I found many theories. Some say you have to be drunk to eat all of that spice, or that the chef must be drunk to throw in such a variety of ingredients, or that it is a famous hangover cure. Regardless, the dish didn’t seem that difficult to make.
While you could find most of the ingredients at a typical grocery store, I opted to go to an international market which had a huge variety of soy sauce, fish sauce and the like. The recipe calls for thick soy sauce, and this is far more thick than the soy sauce we are used to. You could add molasses or honey to regular or use Hoisin in a pinch. I pointed out in the ingredient list where you can use a substitute if you have trouble tracking down the ingredients.
The beauty of the dish is you can put in whatever you like. Many recipes called for egg or tofu. I added in some baby bok choy because it looked so fresh and nice at the supermarket. We served it with beer, and it was the perfect dish for a cold, snowy night.
You will need:
- 12 oz bag rice flake noodles, soaked in warm water for 8 -10 minutes and drained.
- 2-3Tbsp. Thai chili garlic oil (you can use sriracha)
- 4 Tbsp thick soy sauce
- 4 Tbsp soy sauce
- 2 Tbsp Oyster sauce
- 4 Tbsp Fish sauce
- 3 tbs sesame oil (you can use canola)
3 cloves garlic, minced.
1 shallot, sliced
- 2 green onions, sliced
12 medium sized shrimp, cleaned
- 1/2 1lb chicken breast, sliced thinly
1 red bell pepper cut into bite-sized pieces.
1 Cup packed fresh thai basil leaves. (you can use regular basil)
What gorgeous veggies
I found some great sauces at the local international mart
One package easily fed 5 people
1. Whisk Thick soy, soy sauce, oyster sauce, chili oil and fish sauce together and set aside.
2. Heat a large wok or the biggest skillet you have over medium heat. Add oil to skillet and cook garlic, onions and shallots until light brown.
4. Add drained noodles, bell pepper, sauce mixture, and stir fry five minutes
5. Add basil and cook for a bout two minutes or until some of the noodles are a bit crisp on the edges