Ingredients:
**For the sauce:**
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce (or substitute with regular soy sauce if unavailable)
- 1 tablespoon sugar (preferably palm sugar, but granulated sugar works)
- 1 tablespoon water
**For the noodles:**
- 200 grams wide rice noodles (fresh or dried)
- 2 tablespoons vegetable oil (or any neutral oil)
- 2 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, sliced (adjust to taste)
- 200 grams chicken breast or thighs, thinly sliced (you can also use beef, pork, shrimp, or tofu)
- 1 bell pepper, thinly sliced (any color)
- 1 small onion, thinly sliced
- 1 cup Thai basil leaves (sweet basil can be substituted, but Thai basil is preferred)
- 1/2 cup baby corn, sliced (optional)
- 1/2 cup cherry tomatoes, halved (optional)
- 1/2 cup sliced carrots (optional)
#### Instructions:
1. **Prepare the Noodles:**
- If using dried rice noodles, soak them in warm water for 30 minutes until they are soft, then drain. If using fresh rice noodles, separate them gently.
2. **Make the Sauce:**
- In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water. Stir until the sugar is dissolved. Set aside.
3. **Stir-fry:**
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the minced garlic and sliced chilies to the pan, stirring frequently until fragrant (about 30 seconds).
- Add the sliced chicken (or your choice of protein) to the pan and stir-fry until it is mostly cooked through.
- Add the bell pepper, onion, baby corn, cherry tomatoes, and carrots to the pan. Stir-fry for another 2-3 minutes until the vegetables start to soften.
4. **Combine:**
- Push the contents of the pan to one side and add the noodles to the other side. Pour the prepared sauce over the noodles.
- Toss everything together until the noodles are well-coated with the sauce and everything is heated through. This should take about 2-3 minutes.
5. **Finish:**
- Add the Thai basil leaves to the pan and give everything a final toss. Cook for another minute until the basil is wilted and fragrant.
6. **Serve:**
- Transfer the Drunken Noodles to a serving dish and enjoy hot.
#### Tips:
- Adjust the level of spiciness by adding more or fewer chilies according to your taste preference.
- Thai basil has a distinct flavor that is key to this dish, but if you can’t find it, sweet basil is a good substitute.
- You can add other vegetables like broccoli, snap peas, or mushrooms according to your preference.
Enjoy your delicious Thai Drunken Noodles!
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