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drunken noodles
- Thread starter miainmd
- Start date
Here's one from epi, although I haven't tried it.
It got good ratings, and was said to be pretty authentic.
Makes 6 servings
2 14-ounce packages 1/4-inch-wide flat rice noodles
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles
1 1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)
1/4 cup black soy sauce
1/4 cup light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
1-4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai or regular basil leaves
Cook noodles in large pot of boiling salted water until tender; drain.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds then add chicken and next 4 ingredients. Sauté until chicken is cooked through, about 4 minutes.
Add noodles, tomatoes, and Anaheim chiles and toss to coat. Transfer to large platter and sprinkle with basil leaves.
Source: Bon Appétit, September 2005
Sripraphai, Queens, New York
It got good ratings, and was said to be pretty authentic.
Makes 6 servings
2 14-ounce packages 1/4-inch-wide flat rice noodles
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles
1 1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)
1/4 cup black soy sauce
1/4 cup light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
1-4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai or regular basil leaves
Cook noodles in large pot of boiling salted water until tender; drain.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds then add chicken and next 4 ingredients. Sauté until chicken is cooked through, about 4 minutes.
Add noodles, tomatoes, and Anaheim chiles and toss to coat. Transfer to large platter and sprinkle with basil leaves.
Source: Bon Appétit, September 2005
Sripraphai, Queens, New York
Here's another, with an egg included
8 ounces of wide rice ribbon noodles (sen yai or jutaboon), soaked in warm water for 15 minutes
A handful of shelled shrimp (optional)
1-2 chopped chicken breasts, 1/2" dice
1/4 cup of firm tofu, cut into small cubes
1 tablespoon chopped garlic
1 sliced shallot (optional)
1/2 red sweet pepper cut up in 1" square pieces
1/2 medium red onion, cubed
A handful of cubed head cabbage
1 cubed seeded tomato
1 whisked egg
Generous sprinkling of white pepper
Sauce:
2 tablespoons Oyster sauce -(Maek Rua or Dragonfly Brands)
1 tablespoon white (rice) vinegar
1 tablespoon fish sauce (Nam Plah) (taste and add at the end)
1+ tablespoons of date palm sugar (white sugar is okay if not available)
1 tablespoon fresh lime juice
1 teaspoon prik phom (ground red chillies) or Sambol Olek (ground chile in jar)
1/2 cup of bean sprouts (optional)
4-8 Chopped red prik kee nue (Thai bird chiles, fresh)
Garnish with:
cilantro
green onions sliced
Handful of bai kaprao (holy basil leaves) or Bai Horapha (Thai basil)
1 bulb of pickled garlic, thinly sliced
3-4 red Thai Dragon Chiles, julienned and placed in ice water to curl
Toasted chopped peanuts
Optional garnish, reserve a handful of rice noodles and cut them into 3" lengths to fry in hot oil until crispy.
Directions:
Heat wok to smoking, add oil and swirl, then fry shallots and garlic quickly. Add chicken breast and brown, add vegetables and add egg; cook, then flip over and shred in long ribbons.
Combine and add in remaining ingredients.
Author suggests cooking your ingredients first and then just adding them all at once to the noodles and sauce ingredients. Toss in bean sprouts, tomatoes, and basil at the end, taking care not to overcook.
8 ounces of wide rice ribbon noodles (sen yai or jutaboon), soaked in warm water for 15 minutes
A handful of shelled shrimp (optional)
1-2 chopped chicken breasts, 1/2" dice
1/4 cup of firm tofu, cut into small cubes
1 tablespoon chopped garlic
1 sliced shallot (optional)
1/2 red sweet pepper cut up in 1" square pieces
1/2 medium red onion, cubed
A handful of cubed head cabbage
1 cubed seeded tomato
1 whisked egg
Generous sprinkling of white pepper
Sauce:
2 tablespoons Oyster sauce -(Maek Rua or Dragonfly Brands)
1 tablespoon white (rice) vinegar
1 tablespoon fish sauce (Nam Plah) (taste and add at the end)
1+ tablespoons of date palm sugar (white sugar is okay if not available)
1 tablespoon fresh lime juice
1 teaspoon prik phom (ground red chillies) or Sambol Olek (ground chile in jar)
1/2 cup of bean sprouts (optional)
4-8 Chopped red prik kee nue (Thai bird chiles, fresh)
Garnish with:
cilantro
green onions sliced
Handful of bai kaprao (holy basil leaves) or Bai Horapha (Thai basil)
1 bulb of pickled garlic, thinly sliced
3-4 red Thai Dragon Chiles, julienned and placed in ice water to curl
Toasted chopped peanuts
Optional garnish, reserve a handful of rice noodles and cut them into 3" lengths to fry in hot oil until crispy.
Directions:
Heat wok to smoking, add oil and swirl, then fry shallots and garlic quickly. Add chicken breast and brown, add vegetables and add egg; cook, then flip over and shred in long ribbons.
Combine and add in remaining ingredients.
Author suggests cooking your ingredients first and then just adding them all at once to the noodles and sauce ingredients. Toss in bean sprouts, tomatoes, and basil at the end, taking care not to overcook.