THAI DRUNKEN NOODLES
I had an impression that Thai's drunken noodles are an alcoholic dish until recently. Instead, the noodles are not cooked with alcohol, but a spicy dish with plenty of chilies and basil. No one knows how the name was coined, but it is one of the most popular Thai street foods worldwide.
Provided by KP Kwan
Categories Noodles
Time 30m
Number Of Ingredients 16
Steps:
- Soak the dried noodles in hot water for ten minutes or until they are soft and translucent. Drain and set it aside.
- Cut the chicken thigh meat into one-inch length pieces. Marinate with B for fifteen minutes.
- Place the bird's eye chilies and garlic into a mortar and grind them into a paste.
- Peel off the fibrous surface of the Chinese broccoli stem. Cut them into one to two inches sections.
- Slice each baby corns on the bias into three sections.
- Cut a large red chili into thin rings and remove the seeds.
- Clean the basil and use the leaves only.
- Heat some oil over low heat in the wok. Saute the garlic and chili until aromatic, which will take less than a minute.
- Add the chicken thigh meat and stir-fry over low to medium heat until it starts to turn color.
- Add the Chinese broccoli and baby corns to the wok. Continue stir-frying until the stem of the vegetable become soft.
- Add the noodles to the wok.
- Add all the seasoning D to the wok.
- Stir-fry over high heat until you can smell the wok aroma.
- Turn off the heat, and add the basil leaves and sliced red chilies. When all the leaves are wilted, transfer the noodles to the serving plate to serve immediately.
Nutrition Facts : Calories 825 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fat 41 grams fat, Fiber 6 grams fiber, Protein 57 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 4080 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
THAI DRUNKEN NOODLES
See smiles all around when these Thai Drunken Noodles make their way to the table. This scrumptious Thai Drunken Noodles dish includes tomatoes, garlic and toasted sesame seed dressing for terrific flavor.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Cook noodles as directed on package, omitting salt. Meanwhile, mix soy sauce, vinegar, sugar, chili-garlic sauce and 2 Tbsp. dressing until blended.
- Heat remaining dressing in large deep skillet or wok on high heat. Add onions and garlic; cook and stir 2 min. Remove from heat.
- Add tomatoes, noodles and soy sauce mixture; mix lightly.
Nutrition Facts : Calories 290, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
MY FAMOUS DRUNKEN NOODLES
Provided by Jet Tila
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make sauce: Combine all of the ingredients in a small bowl. Set aside.
- Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
- Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
- Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
- Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.
DRUNKEN NOODLES (PAD KEE MAO)
Drunken Noodles (Pad Kee Mao) is a favorite Thai dish made with rice noodles and Thai basil, often eaten in Thailand on late nights after drinking with friends!
Provided by Bill
Categories Noodles and Pasta
Time 30m
Number Of Ingredients 21
Steps:
- Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
- Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
- Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
- Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
- Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
- After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
- Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
- Add the seared chicken and stir-fry for another 1 to 2 minutes.
- Serve!
Nutrition Facts : Calories 444 kcal, Carbohydrate 54 g, Protein 20 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 953 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
THAI DRUNKEN NOODLES
Quick and easy Thai noodles make a tasty meal. You can easily change the ingredients to suit your own tastes. Different veggies can be added or substituted such as mushrooms, snow peas etc
Provided by Ranikabani
Categories Asian
Time 30m
Yield 1 platter of Thai noodles
Number Of Ingredients 12
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.
DRUNKEN NOODLES
Categories Chicken Garlic Tomato Sauté Dinner Basil Hot Pepper Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
- Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
- *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
DRUNKEN CHICKEN NOODLES
Drunken Noodles is a Thai dish with Chinese origins, influenced by the Chinese who lived in Laos and Thailand. It is a stir-fried noodle dish traditionally uses broad flat rice noodles stir-fried with meat, shellfish, tofu, vegetables, chile, spices, fish sauce and other seasonings. The name was thought to come about because rice wine is not commonly used in Thai recipes whereas it features in this recipe therefore giving its uniqueness and nod to Chinese heritage. Whatever the real reason for the name, this is a delicious dish and truly versatile. I have used carrots, mangteout and Romano peppers to give the dish sweetness and crunch, plus thigh meat from the chicken because it has more flavour. You can adapt the recipe to your preferences but the combination of seasonings - soy, fish sauce, rice wine, oyster sauce is an absolute must! This makes an easy delicious mid-week supper.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
- Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
- Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.
THAI DRUNKEN NOODLES
This recipe is from atasteofthai.com Haven't tried it yet, but it's on my list of things to cook. The site claims this is the Thai cure for a hangover.
Provided by Mindi Bunch
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 411.6, Fat 14.2, SaturatedFat 1.9, Sodium 2188.8, Carbohydrate 66.9, Fiber 4.9, Sugar 33.1, Protein 6.4
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- Prepare the sauce ingredient by mixing the oyster sauce, light soy sauce, dark soy sauce and sugar together. Set aside.
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- In a nonstick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.
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