Drunken Noodles
PDF
- Yield
- 4 servings
- Prep
- 0:15:00
- Cook Time
- 0:10:00
- Cuisine
- Thai
- Filed Under
- Main Dishes
- Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel until ready to use.
- While the noodles are soaking, prepare the sauce by combining oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and water in a small bowl.
| 1⁄4 cup |
Oyster Sauce |
| 1⁄4 cup |
Soy Sauce |
| 1 tsp |
Dark Soy Sauce |
| 1 tbsp |
Fish Sauce |
| 2 tbsp |
Palm Sugar |
| 2 tbsp |
Water |
- Heat vegetable oil and sesame oil in a wok or large frying pan over medium-high heat. Stir-fry shallots, chili, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add your protein. Sear for 1 minute, then combine with shallot mixture.
| 2 tbsp |
Vegetable Oil |
| 1 tsp |
Sesame Oil |
| 1 cup |
Shallots |
| 6 tsp |
Thai Chilies |
| 4 each |
Garlic |
| 2 1⁄2 lb |
Chicken |
- Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
- Add Chinese broccoli leaves and stir-fry until wilted.
- Add drunken noodle sauce and mix. Cook until sauce begins to simmer.
- Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
- Stir in Thai basil and scallion.
| 1 cup |
Thai Basil |
| 4 each |
Scallions |
