Thai Drunken Noodles

In the rich tapestry of Thai cuisine, where vibrant flavors and aromatic spices meld together in harmony, the dish known as Thai Drunken Noodles stands out for its robust taste and hearty ingredients. A staple in Thai street food culture, this dish is not only a feast for the senses but also a culinary adventure worth embarking on. Below, we delve into the intricacies of preparing Thai Drunken Noodles, guiding you through each step to ensure a delightful dining experience.

Ingredients to Gather:

Before we embark on this flavorful journey, ensure you have all the necessary ingredients:

• 19 oz fresh rice noodles – Their chewy texture is pivotal to the dish. (See notes below if you have dried rice noodles.)
• 3 boneless skinless chicken thighs, thinly sliced – for that succulent bite.
• 2 cups Chinese broccoli (Gai-Lan), chopped into 2-inch pieces, stalk ends trimmed – for a crunch.
• 1 cup Holy basil – the soul of the dish; substitute with Thai basil or Italian Basil if needed.
• 1/2 cup carrots, julienned – adding a sweet crunch.
• 2 large red chili peppers, chopped – for a fiery kick.
• 6 cloves garlic – the aromatic base.
• 2 tablespoons vegetable oil or any neutral oil – for frying.

Stir Fry Sauce:

• 2 tablespoons dark soy sauce
• 1 tablespoon regular soy sauce
• 1.5 tablespoon oyster sauce (or vegetarian stir fry sauce)
• 1 tablespoon white vinegar (or rice vinegar)
• 1 tablespoon fish sauce
• 2.5 teaspoon white granulated sugar (or substitute with brown sugar, palm sugar, cane sugar)

Cooking Directions:

1. Prepare the Stir Fry Sauce: Start by mixing the noodle sauce ingredients in a small bowl. Set this aside for later use.
2. Make a Chili Garlic Paste: Use a mortar and pestle or a food processor to grind the garlic and red chili into a chunky paste. This mixture will infuse the noodles with a fiery and aromatic flavor.
3. Prepare the Noodles: Microwave or steam fresh rice noodles for 2-3 minutes until they are warm and easy to separate. If using fresh noodle sheets, slice them into 1-inch wide strands for easier eating. This step ensures that the noodles will soak up the sauce and spices evenly.
4. Cook the Chicken: In a wok set over medium-high heat, heat 1 tablespoon of oil. Fry the sliced chicken until it is fully cooked, then remove and set it aside.
5. Sauté the Vegetables: Lower the heat to medium. Add the chili garlic paste and carrots to the wok, cooking for 20-30 seconds. Then, move them to the side of the wok.
6. Char the Noodles: Raise the heat to medium-high. Add the remaining oil along with the rice noodles and sauce to the wok. Gently toss the noodles in the sauce and let them sit for 30-45 seconds to char slightly, which adds a depth of flavor to the dish.
7. Add Greens and Chicken: Incorporate the Chinese broccoli into the wok and gently mix. Cook until the greens are slightly softened. Finally, add the cooked chicken and holy basil to the wok. Toss everything gently, then remove from heat.

Prep Time: 23 minutes | Cooking Time: 7 minutes | Total Time: 30 minutes

Nutritional Info:

• Calories: 638 kcal
• Servings: 4

Thai Drunken Noodles, with its medley of textures and flavors, is a testament to the complexity and richness of Thai cuisine. This dish not only provides a hearty meal but also transports you to the bustling streets of Thailand, offering a glimpse into the country’s vibrant food culture. Whether you’re a seasoned cook or a novice in the kitchen, crafting this dish is a rewarding endeavor that promises a deliciously spicy and savory experience.

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