Slow Cooked Thai Drunken Noodles Food

SLOW-COOKED THAI DRUNKEN NOODLES

Steps:

• Place pork, onion, corn, if desired, peppers and mushrooms in a 6- or 7-qt. slow cooker. Whisk broth, soy sauce, honey, garlic, Sriracha chili sauce and ginger until blended; pour over top. Cook, covered, on low 5-6 hours or until pork is cooked through and vegetables are tender., Meanwhile, cook pasta according to package directions; do not overcook. Drain noodles and rinse under cold water. Stir noodles and peas into slow cooker; let stand 15 minutes. Garnish with basil.

DRUNKEN NOODLES

Steps:

• Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
• Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
• Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
• Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
• Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

CHEF JOHN'S DRUNKEN NOODLES

Steps:

• 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.
• Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
• Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. 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 sliced green onions 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 leaves until wilted. Taste and adjust seasoning if needed. Serve.

THAI DRUNKEN NOODLES

Steps:

• Soak noodles for 15 minutes in warm water.
• In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
• In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.
• Heat oil in a large skillet or wok over medium-high heat.
• Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
• Add garlic and cook 10 seconds.
• Add chili, broccoli, onion and stir fry for 30 secs.
• Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
• Serve in a serving platter.

THAI DRUNKEN NOODLES

Steps:

• Soak noodles according to directions for stir-fry; drain.
• In a large skillet or wok heat oil over medium heat. Add garlic and stir-fry until light brown. Add onions, tomatoes, red bell pepper and green beans; continue to stir-fry over medium heat 1-2 minutes.
• Stir in noodles. Add lime juice, garlic chili pepper sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender.

SLOW COOKER THAI CHICKEN & NOODLES

Steps:

• In a gallon-size resealable plastic bag, combine chicken with red curry paste, lime peel, salt and pepper. Refrigerate overnight.
• In a 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, and shallot. Place chicken in slow cooker bowl on top of vegetables.
• Cover and cook for 5 hours on Low setting or until chicken is cooked through (165 degrees). Transfer chicken to a cutting board. Pull meat from bones (discard fat, bones and gristle.) Skim and discard fat from cooking liquid. Stir 1/4 t. (or to taste) salt into cooking liquid if necessary. Toss everything with rice noodles and serve.

THAI DRUNKEN NOODLES RECIPE

Steps:

• 1. To make your easy drunken noodle sauce you only need 4 ingredients. First you want to mince up some fresh ginger it brightens all the flavors in this sweet, savory and salty sauce. then add your oyster sauce and fish sauce and stir to combine. The last ingredient you will be adding is a sweet soy sauce, yes sweet soy sauce not regular soy sauce their is a difference. If you do not have sweet soy sauce because it can be hard to find if you don't have an Asian market nearby. You can take regular soy sauce and for every tablespoon you use add 1 teaspoon of brown sugar and stir to combine. Stir to combine all ingredients and set aside.
• 2. My number one tip is to prep all your vegetables and meat before you start your stir fry because when you start everything moves very quickly and you want to be able to grab and throw into the wok without stopping the heat under the wok. From start to finish this takes around 10 to 15 minutes depending on the protein you are using. People ask me can I do this without a wok the answer is yes just make sure you use a large enough sauté pan to hold everything. Turn your wok on medium high heat add your grapeseed oil and when you see the fist puff of smoke add your serrano pepper and minced garlic. As soon as the vegetables hit the hot oil stir them around in the pan to keep the garlic from burning they will only cook for less than 1 minute before adding your chicken thighs pieces.
• 3. Make sure the chicken thighs are cut up into bite size pieces cutting them against the grain of the meat will make them more tender. Add the chicken to the garlic and serrano pepper and keep stirring and moving the meat and vegetables around in the pan. You will cook the meat around 5 to 7 minutes depending on how small you cut your chicken thigh bites. You do not need to salt and pepper your chicken or vegetables because their is plenty of sodium in the sauce,.
• 4. When the chicken thighs are cooked most of the way through it is time to add sliced onions, sugar snaps and cherry tomatoes. Keep everything moving around in the wok or sauté pan you don't want to meat or vegetables to burn from the high heat so the trick is to keep everything moving around in the wok. Cook these vegetables from 2 to 3 minutes. The rice noodles should be cooked and ready I like to soak them in hot water until they are al dente it is very important that you don't overcook the pasta because the rice noodle will fall apart in the wok while you are tossing. Please read the cooking instructions on the rice noodles use the stir fry cooking instructions it is very important.
• 5. Add your cooked rice noodles to the wok and toss them around in the pan cook them in the hot wok for about 2 to 3 minutes let the rice noodles soak up all the flavors from everything in the wok. Add your drunken noodle sauce toss to incorporate all the sauce with the noodles then top with fresh Thai basil and scallions and squeeze fresh lime juice turn off the heat toss all the ingredients one last time and serve hot.

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)

Steps:

• Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
• When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
• Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
• Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
• Add chicken and cook until slightly browned.
• Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
• Add noodles and sauce to skillet.
• Stir fry for several minutes.
• Remove from heat and enjoy.