RECIPE: Rec: Drunken Noodles (revisited). This was my second and more successful try

RECIPE:
F

florisandy

Well-known member
last night.

This time, I used ground pork instead of chicken and it was much more flavorful.

I used canola oil, deseeded Thai (bird’s eye) chiles, Kikkoman light soy in lieu of Golden Boy (couldn’t find at Asian store), 3 big Cubanos in lieu of 4 Italian frying peppers. No plum tomatoes just like last time as I followed the advice of the reviewers. One pound of rice noodles just like last time. Any more would be just too much.

You could use serranos and leave some seeds in for heat. Now that I’ve used deseeded Thai chiles (my mouth was on fire when I made it with seeds in back in 2007), I’ll know I will want to add “some” seeds in there the next time I make it. I forgot the basil but you can do without. This recipe makes a huge dish as you can see from my 9” x 13” dish.

http://www.epicurious.com/recipes/food/printerfriendly/Drunken-Noodles-232698?printFormat=photo

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0845.jpg

 
Not that hot if you deseed. The extreme fire is in the seeds. You could also use less

deseeded bird's eye chiles and mince them. Taste a tiny bit of a deseeded bird's eye chile to taste.

 
Looks good Sandy, I've been told the Cubanos are the same as the frying peppers. I bought some

Saturday that are awaiting to be used for Italian sausage and pepper.

 
Sandy, this is one of my favorite Thai Recipes. . .

it is also known as Pad Kee Mao. The restaurant that does my favorite incarnation of this recipe makes it hot, spicy, uses ground meat just as your recipe does (a lot of other restaurants use sliced meat and it is just not the same) and (what I enjoy the most) mint along with he basil and hot chiles. This restaurant also uses green and red bell peppers (very pretty) and it tastes just wonderful.

I love it when the taste is savory, hot-HOT, but cooled with that mint! Ya gotta have heat or you don't have drunken noodles, and combined with the mint, I love it.

I will have to try this recipe.

Oh, and BTW, I have a terrible urge to reach into you picture and poke that noodle up onto the plate! smileys/bigsmile.gif

 
I hear you, I need mine hotter too. This is a good base for

doctoring up. There's just enough sauce on bottom that is so good. I'm considering some sliced onions next time. Thanks for the idea of adding red bell pepper.

 
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