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LOCATION: Recipes >> Asian >> DRUNKEN NOODLES

Print this Recipe    DRUNKEN NOODLES

8 ounces wide rice ribbon noodles (sen yai)
handful shelled shrimp (optional)
1- 2 chopped chicken breasts
1/4 cup firm tofu, cut into small cubes (optional)
1 tablespoon chopped garlic
1 sliced shallot (optional)
1/2 red sweet pepper, diced
1/2 red onion cubed
handful cubed cabbage
1 cubed seeded tomato
1 egg, beaten
white pepper

2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 tablespoon palm sugar
1 tablespoon lime juice
1 teaspoon prik phom (ground red chillies) or Sambol Olek

1/4 cup of bean sprouts (optional)
chopped mixed red and green prik chi fa (jalapenos) according to taste
(Thai birds fresh are even better)

coriander for garnish
green onions sliced for garnish
handful bai gaprao (holy basil leaves) or Khrapao (Thai basil)
1 bulb pickled garlic, thinly sliced (garnish)
3-4 red jalapenos, julienned (garnish) optional
Toasted chopped peanuts (garnish)

Soak the noodles in warm water for about 15 minutes. Optional
garnish = Reserve a handful and cut them into 3" lengths to fry in
hot oil until crispy.

Fry shallots and garlic. Add chicken breast brown, add veggies,
scoop onto sides of wok. Add eggs, cook then flip over and then
shred in long ribbons. Add everything else.

Toss in the bean sprouts, tomatoes, and basil. At the end toss to
warm, don't over cook them. If desired the tofu can be marinated
in some dark soy to which a couple of sliced chillies are added.
Also there is a tofu that is already flavored and kind of dry that
is very tasty in this dish. The fried noodles, sliced green onions,
toasted chopped peanuts, a little coriander, basil leaves, and the
pickled garlic are then added as a garnish.

Sen Yai /Rice noodles You can find these fresh in Oriental markets,
don't put them in the refrigerator or they harden and you will go
crazy trying to separate them. They also go sour if not used within
a day. I always keep a package of the widest dry rice noodles for
a quick Drunken Noodle fix.

I much prefer using only Thai Bird chiles and Thai Dragons in this
and all Thai cooking, but in some areas it is difficult to find
these. I am in California and they are available fresh all year.
As well I actually grow them all year. I normally would use more
chiles, but start here and work up to your tolerance!

Lee Kum Kee is the Oyster Sauce with the people in the boat on the
label. It costs more BUT is so much better!

Fish sauce cooks out quickly and always needs to be added at the
end.

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