Drunken Noodles

 

I tried Drunken Noodles at the Thai restaurant tonight. It was pretty good. In case I feel like making the dish again at home, here's a recipe to try.

Thai Drunken Noodles

• 7 to 8 ounces wide rice noodles (not the whole package)
• 3 to 4 tablespoons oyster sauce 
• 2 teaspoons light brown sugar packed
• 3 tablespoons soy sauce 
• 2 tablespoons hot water
• 2 tablespoons vegetable oil or toasted sesame oil
• 1 tablespoon roasted garlic paste
• 1 up to 3 teaspoons chili garlic sauce more if you like it hot!
• 1/2 large yellow onion very thinly sliced
• 1 red pepper very thinly sliced
• 1/2 pound (8 ounces) chicken thighs (or breasts) cut into 1-inch pieces
• 3 green onions thinly sliced
• 1 bundle Thai basil (use regular basil if you can't find Thai basil)
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Prepare rice noodles according to package directions, either soaking or boiling depending on the brand. 

In a liquid measuring cup, whisk together the oyster sauce, brown sugar, 2 tablespoons soy sauce, and hot water. Set aside.

Add sesame or vegetable oil to a large nonstick skillet or wok. Heat over high until the oil is shimmering.

Add the roasted garlic paste and chili garlic sauce. Stir constantly for 30 to 60 seconds, until very fragrant. Reduce heat slightly if needed so the garlic does not burn.

Add the sliced onion and red pepper. Stir fry for 1 minute, stirring constantly. Push the vegetables to the edges of the pan and add the chicken in the center in one even layer. Let it sear for about 30 seconds, then pour in the remaining 1 tablespoon soy sauce. Cook, stirring occasionally, for 2-4 minutes or until the chicken is cooked through.

Add the cooked and drained noodles, prepared sauce, and green onions. Increase the heat to high and toss to coat. Let the noodles sit undisturbed for 10 to 20 seconds, then toss again. Repeat until the sauce reduces and coats the noodles, about 1-3 minutes total. Cook until the noodles are deeply colored with lightly blistered, slightly charred edges. If needed, add a little more (1 tablespoon at a time) soy sauce or oyster sauce until the flavors really sing.

Remove from heat. Immediately add the basil (pull leaves from stems) and toss until just wilted, about 20 seconds. Serve right away. If desired, garnish individual plates with thinly sliced red chiles for extra heat.

Here's a recipe for Chili Garlic Sauce, although you can substitute Siracha sauce if necessary. Note that Siracha is fermented and the other is not, so the taste will be a bit different.

Chili Garlic Sauce

• 4 ounces spicy red chili peppers 
• 4 cloves garlic chopped
• 2 tablespoons white vinegar
• 1 teaspoon sugar (optional)
• Salt and pepper to taste

Add all of the ingredients to a food processor and process until smooth.

Pour the mixture into a small pot and heat. Simmer for about 10 minutes.

Cool and adjust the flavor with salt and pepper to your tastes.

Store in a sealable jar in the refrigerator.