Thai Drunken Noodles
Thai Drunken
Noodles combines rice noodles with finely sliced flavored beef, Thai basil,
peppers, all wrapped in a delicious sauce with just the right amount of heat! A
simple and easy meal during the week that meets in 20 minutes.
INGREDIENTS
FOR THE
CHICKEN
- 2 teaspoons soy sauce
- 1 tablespoon cornstarch
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons water
FOR THE
NOODLES:
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 3 tablespoons canola oil
- 1 large sweet onion, cut into thin wedges
- 4 cloves garlic, minced or grated
- 4 scallions, chopped
- 1 red bell pepper, seeded and thinly sliced
- 1 tablespoon fresh ginger, grated
- 1 cup loosely packed Thai basil
- 1 green bell pepper, seeded and thinly sliced
- 1 package wide dried rice noodles
- 3 tablespoons brown sugar, dissolved in ¼ cup hot water
- 1 tablespoon Thai dark soy sauce (if you can’t find, sub with another teaspoon of regular soy)
- 4 Thai red chile peppers, seeded and thinly sliced (See NOTE)
- 2 tablespoons Shaoxing wine (sub with dry sherry or marsala wine, if needed)
INSTRUCTIONS
FOR CHICKEN
First, Place
the chicken in a large bowl and add the water, soy sauce and cornstarch.
Then, Mix
the ingredients until all the chicken is well coated. It will look almost like
a dough on the surface of the meat.
Set aside
for 20 minutes.
For noodles:
First, While
the chicken is marinating, soak the noodles in hot water as instructed on the
package.
Then, Drain
and rinse well. Put aside.
TO COOK:
Fist, I
recommend preparing all your vegetables so they are ready to go. The fries
arrive quickly and you want everything ready when you start.
Then, In a
small bowl, mix the brown sugar and water mixture, soy sauces, fish sauce and
oyster sauce and set aside.
Heat your
wok until it is ready to smoke and spread 2 tablespoons of oil around the edge
of the wok. Add chicken and sear for 2 minutes per side until cooked.
Remove the
chicken and place it on a plate.
Add another
tablespoon of oil to the wok and add the garlic, ginger and onion. Cook,
stirring constantly for about 30 seconds.
Add peppers,
green onions, Thai peppers and Thai basil. Stir fry for a minute, stirring and
shaking the pan while cooking. Add the wine and cook for a few more seconds.
Add the
soy-brown sugar sauce mix with the softened rice noodles and chicken.
Mix well and
cook until everything is tender and the sauce is well coated with all noodles
and vegetables. Serve immediately.
Happy
Cooking Time.
