Prep 20 mins
Cook 10 mins
I fell in love with Thai Drunken Noodle the very first time I tried it and this is my version of it. I based it on many other recipes I have seen and tailored it to taste the way you would get it at most Thai restaurants. You may find the Mirin difficult to find unless you go to an Asian market but it really cant be substituted. (My local Target Superstore carries it in the Asian section) Leave out the chili if you want a non-spicy version
- 1 1⁄2 lbs thin sliced chicken or 1 1⁄2 lbs beef or 1 1⁄2 lbs peeled raw shrimp
- 14 ounces wide rice noodles
- 1 bunch green onion, chopped with white and green parts separated
- 1⁄2 white onion, thinly sliced
- 6 -8 garlic cloves, minced
- 2 tablespoons minced ginger
- 1 large green bell pepper, quartered and cut into 1/4-inch slices
- Thai basil (about 30 leaves )
- sweet basil (about 15 leaves )
- 3 roma tomatoes, quartered and chopped into 1/2-inch chunks
- 1 handful fresh bean sprout
- 4 eggs
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons chili-garlic sauce (Thai chili paste) or 2 tablespoons crushed red chili
- 6 tablespoons oyster sauce
- 3 tablespoons fish sauce
- 3 tablespoons vinegar
- 3 tablespoons brown sugar
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 tablespoons mirin
- 1 lime, juice of
- Bring 2-3 quarts of water to boil then turn off and add the rice noodles to water. Let sit 5-6 minutes then drain and rinse with cold water to stop the noodles from cooking. Set aside.
- Add both oils to wok and heat until you can smell the sesame oil.
- Sauté white onion, bell pepper and white portions of the green onion together until the onions become translucent and begin to brown.
- Add garlic, ginger, and if making the spicy version Chili Garlic Sauce. Sauté for another minute.
- Add chosen meat and let cook till meat is cooked. Add noodles, sauce, bean sprouts and basil then mix thoroughly.
- Move mixture in wok to one side then crack and scramble eggs on the open side until eggs begin to set, then mix everything back together.
- Add tomatoes and the remaining green onion and toss everything together once more.
- Serve immediately.
I made the recipe to spec and the dish had a vinegar taste that over powered everything else. I finished my serving but was disappointed. I dont know if using rice vinegar would be different, but i used basic vinegar from the asian grocery. So, to fix the problem, the next day, after the dish sat in the fridge and some of the sauce dried up, I remade the sauce without any vinegar and mixed it in. This fixed it and I am much happier. It still doesn't taste exactly like from a thai restaurant, but very good!
You may include your favorite ingredients in "drunken noodles" but my Bangkok born wife knows you need to base your sauce with Tamarind. Tamarind extract can be bought in Asian markets but a more readily available substitute is Knorr Tamarind Soup Base,
Plus, do whatever you can to find "fun" noodles, chow fun, made fresh. If unavailable, thick and wide RICE noodles can be soaked for hours in tepid water to then drain and use in your recipe. If chicken goes in, it is best to RIP strips off with your fingers. Shrimps added should be good size and butterflied. Basil MUST be FRESH