Thai Drunken Noodles
No, there’s no alcohol in this dish. Chinese Drunken Chicken, Drunken Shrimp, all of those dishes are made with Shaoxing Cooking Wine. This Thai dish is a pick me up after a night of revelry. It’s flavorful, spicy and utterly delicious.
Thai Drunken Noodles
Spicy, Garlicky with a bit of Thai Basil to bring in some freshness.
Servings: 4 servings
Ingredients
- 1/2 pack XL size rice noodles Erawan Brand recommended
- 3 tbsp minced garlic
- 2 birds eye chili finely spiced
- 3 tbsp minced ginger
- ½ onion thinly sliced
- 1 portion protein of your choice marinade with fish sauce and sugar
- 1 handful Thai Basil leaves only
- 1 tbsp fish sauce
- 3 stalks green onion cut to 1½ inch long
Sauce
- ¼ cup Oyster Sauce
- 2 tbsp sweet dark soy sauce
- 1 tbsp soy sauce
- 1/2 tsp sugar
Instructions
- Soak rice noodles in hot tap water for 30 minutes
- Drain the rice noodles, and make sure the noodles aren’t sticking together, set aside
- Combine the Sauce into a small bowl, this is a very quick recipe, don’t skip this step, set aside
- In a large wok, on low heat, add 2 tbsp oil, add ginger, garlic and chili and stir fry until slightly fragrant
- Add onions, stir fry until slight wilted, add more oil as necessary
- Turn up heat. Add your protein, stir fry until mostly cooked, add 1 tbsp fish sauce
- Add rice noodles, stir so that rice noodles are mostly touching the wok, let it sear for 15 seconds
- Add sauce, stir fry quickly and mix well
- Taste test and adjust as according taste, cook longer if noodles is too chewy
- Add green onions, turn off heat and add Thai basil
Notes
Make this vegetarian, instead of meat or seafood, use sliced mushrooms and/or firm tofu. Sear the sliced tofu until golden on both sides, and sauté the mushrooms until a bit golden and set aside. Add the mushroom and tofu after adding the noodles.
Instead of fish sauce, you can substitute with soy sauce or coconut aminos.
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