Drunken Noodles

Feeling like something spicy? Feeling like something incredibly satisfying? How about robust flavors? Well, if all this sounds great to you, may I suggest tonight’s meal – Drunken Noodles! I made this recipe with chicken, Thai basil, cilantro, fish sauce, ginger, shallot, scallions, cabbage, carrot and a host of other supporting ingredients. Yes, I used a chicken breast (of course) but thinly sliced beef, prawns, etc work equally well. The challenge of this dish is in the preparation. Have everything ready to go before you start because once you get started, it comes together quickly. I’m hungry, so let’s dive in!

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Drunken Noodles

Cuisine: Thai

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 1

Ingredients

For the stir-fry:

1 chicken breast, thinly sliced
5 oz wide rice noodles
1 carrot, julienned
6 oz green cabbage, shredded
1 small shallot, diced
1 egg, beaten
1 tbsp fresh ginger, minced
1 thai chili pepper, thinly sliced
¼ cup Thai basil, roughly cut
3 scallions/green onions, sliced diagonally about 1½ inches long
2 tbsp peanut oil, divided
¼ cup cilantro (optional)

For the sauce:

2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sambal
1 tsp brown sugar

For the meat:

2 tsp cornstarch
1 tbsp fish sauce

Instructions

Mix the cornstarch and fish sauce in a small bowl.
Add the chicken and toss to coat.
Cover and set chicken aside for 15 - 20 minutes.
In a small bowl, combine the ingredients for the sauce and set aside.
Cook the noodles per the package instructions.
If no instructions are included, soak the noodles in boiling water for 7 - 9 minutes.
Drain and rinse with cold water to reduce sticking and over cooking.
In a large skillet or wok over high/medium high heat, add peanut oil.
When the oil shimmers, add the chicken (being careful to watch out for spattering oil) to the wok/skillet, spreading the meat around the pan.
Stir fry the chicken until no longer pink, approximately 3 minutes (depends on how thin the slices are).
When the chicken is done, remove to a bowl.
Add the remaining peanut oil and when shimmering, add the carrot, stir fry about 30 seconds, then add the cabbage.
Stir fry the cabbage approximately 1 -2 minutes, then add the shallots.
Stir fry the shallots for another minute, then spread the vegetables to the side.
Add the egg to the center and scramble including the vegetables as the egg cooks.
Add the ginger and Thai chili, stir frying for another minute.
Add the chicken and stir to distribute.
Add the cooked noodles and toss to combine.
Add the sauce and stir to combine/coat the noodles, chicken and vegetable.
Lastly add the Thai basil and scallions and toss to distribute.
Plate and serve with cilantro (if desired) spread across the top.

Notes

This recipe is easily adapted with other vegetables - red peppers, broccoli, asparagus, green beans, etc. I strongly suggest you try it and add your own mix of vegetables for your own unique combinations!

Mix the cornstarch and fish sauce in a small bowl. Add the chicken and toss to coat. Cover and set chicken aside for 15 – 20 minutes. In a small bowl, combine the ingredients for the sauce and set aside. Cook the noodles per the package instructions. If no instructions are included, soak the noodles in boiling water for 7 – 9 minutes. Drain and rinse with cold water to reduce sticking and over cooking. In a large skillet or wok over high/medium high heat, add peanut oil. When the oil shimmers, add the chicken (being careful to watch out for spattering oil) to the wok/skillet, spreading the meat around the pan. Stir fry the chicken until no longer pink, approximately 3 minutes (depends on how thin the slices are). When the chicken is done, remove to a bowl. Add the remaining peanut oil and when shimmering, add the carrot, stir fry about 30 seconds, then add the cabbage. Stir fry the cabbage approximately 1 -2 minutes, then add the shallots. Stir fry the shallots for another minute, then spread the vegetables to the side. Add the egg to the center and scramble including the vegetables as the egg cooks. Add the ginger and Thai chili, stir frying for another minute. Add the chicken and stir to distribute. Add the cooked noodles and toss to combine. Add the sauce and stir to combine/coat the noodles, chicken and vegetable. Lastly add the Thai basil and scallions and toss to distribute. Plate and serve with cilantro (if desired) spread across the top.

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