Thai Drunken Noodles
Spicy Thai Drunken Noodles, a popular street food dish known for its moderate to high spice level.
Equipment
- wok
- large heavy based skillet
Ingredients
Noodles
- 200 g dried rice noodles, wide Use wide noodles prepared per packet.
Stir Fry
- 2 tablespoon oil peanut, vegetable or canola
- 3 large cloves garlic minced
- 2 birds eye chilli or Thai chillies deseeded, very finely chopped
- 200 g chicken thighs cut into bite size pieces
- 2 teaspoon fish sauce or soy sauce
- 2 green onions cut into 3cm/2" pieces
- 1 cup Thai or Thai Holy Basil leaves sub regular basil
Sauce
- 3 tablespoon oyster sauce
- 1.5 tablespoon light soy sauce
- 1.5 tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 tablespoon water
Instructions
Instructions
- Prepare noodles per packet directions.
- Mix Sauce in a small bowl.
- Heat oil in wok or large heavy based skillet over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add onion, cook for 1 minute.
- Add chicken and fish sauce, and fry until cooked, around 2 minutes.
- Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
Notes
Wide rice noodles can be substituted with thinner ones if unavailable. Adjust chilli to desired spice level.
Nutrition
Serving: 197gCalories: 454kcalCarbohydrates: 58.6gProtein: 22.9gFat: 14.8gSaturated Fat: 2.4gPolyunsaturated Fat: 12.4gCholesterol: 79mgSodium: 223mgFiber: 1.5gSugar: 2.7g
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