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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

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. 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 vegetables,
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.

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