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Drunken Noodles

by practicewithdanielle
Top down shot of Drunken Noodles in a white bowl with thai basil sitting on a white countertop.

Thai month is the first month where I made fewer meals than the previous month. Though there are fewer Thai recipes this month, I really didn’t hit a dish I didn’t fall in love with. And all of the Thai dishes are stupid simple to make.

My inner critic is telling me to get it together for July.

But let’s take a breath and just enjoy this last one. Good for you… it’s the best one yet.

Do you eat Drunken Noodles when you are drunk? Or do get you drunk?

I think it’s the former but if getting drunk isn’t your thing, feel free to eat these stone cold sober.

Side view of drunken noodles in a white bowl

Drunken Noodles were branded “the best Thai meal of Thai month” by boyfriend.

I tend to agree. Though…. curries…ugh the curries.

This Drunken Noodle recipe is better than any Drunken Noodles I’ve ordered from a Thai restaurant. There I said it. It’s not even “on par”, just way better.

I think it’s the sauce. You don’t really think of the sauce being the standout in a Drunken Noodles dish but you will once you try this one.

I think the biggest lesson I’m picking up this month is less is more. I’m one to throw in the (veggie) kitchen sink.

Now, I know the less you throw in a dish, the more the sauce stands out. 

Top down shot of Drunken Noodles in a white bowl with thai basil sitting on a white countertop.

The soft wide rice noodles are exactly what you find in a restaurant. They are satisfying to eat, especially when drenched in the most delicious sauce.

I used chicken here, but you could easily swap for beef or tofu.

Of course, I got this recipe from Simple Thai Food. I cannot recommend this book enough, I’ve loved EVERYTHING in here and I’ve got about 20 more things book-marked I couldn’t get to this month.

Why are we still standing around talking? Let’s eat Drunken Noodles.

Top down shot of Drunken Noodles in a white bowl with thai basil sitting on a white countertop.

Drunken Noodles

(Start making 30 minutes before you want Drunken Noodles)

2 Thai chiles
2 cloves garlic
1 shallot
1 lb fresh wide rice noodles or 8 oz dried wide rice noodles*
12 oz chicken breasts
2 Tbsp veggie oil
1 yellow onion, cut into 1-inch chunks
1 Tbsp fish sauce
2 Tbsp oyster sauce
2 Tbsp thin soy sauce
2 Tbsp sweet dark soy sauce
1 tsp brown sugar
1 red pepper, sliced into 1/4-inch pieces
1 cup loosely packed fresh Thai basil leaves

*prepare noodles according to the package instructions

Chop the Thai chiles, shallot and garlic cloves together until they are very finely minced. Combine in a small bowl. Cut the chicken against the grain into thin bite-sized pieces.

Heat the oil over medium-high heat in a non-stick skillet or wok. Add the onion chunks and let brown for about 2-4 minutes. Add the chicken, fish sauce and shallot/garlic/chili mixture. Cook for 3-4 minutes until cooked through.

Add the noodles, oyster sauce, thin soy sauce, sweet soy sauce, brown sugar, and red pepper. Cook and stir occasionally until the noodles soften and the sauce is absorbed about 5 minutes.

Remove from heat and stir in Thai basil leaves.


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