RECIPE: ISO MiainMD. Rec: Drunken Noodles. This is one of the two that DawnNYS posted for

[richard-in-cincy]

you. Ironically, I had intended to make this when I spotted it while thumbing through a Flavors of Bon Appetit’s cookbook and I subsequently saw your post requesting a recipe.

I made this Saturday night and, after reading all of the reviews, my only change was to use a one-lb. package of pad Thai (1/4” wide) rice noodles in lieu of two 14-oz. packages.

I ventured into a west Philly Thai grocery store to get most of the ingredients for a steal. Unfortunately, I got a bit lost on the way home and ended up frazzed-out! I REALLY must print reverse directions in the future ‘cus I’m not good at reading backwards while driving…

I really liked it but the heat was so intense that I was in tears the whole time. The next time I make this I would cut the amount of Thai chiles in half or deseed them. I did not find the dish too salty. Also, I would only use three Italian roasting peppers instead of four and add an onion. As a couple of reviewers also said, the tomatoes really don’t belong in this dish and so I’ll omit them. You’ll find that cutting the noodles in half will yield about 6 or more servings.

http://www.epicurious.com/recipes/recipe_views/printer_friendly/232698?printFormat=photo

 

[miainmd]

Thanks for the tips! As usual, I have printed a ton and made

none of them. This moves the drunken noodles back to the top.

 

[dawnnys]

Yes, thanks for the feedback. I always omit the pepper seeds and

generally only use pasta noodles instead of rice noodles for any recipe - I just don't like their testure.