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.
I think it’s the former but if getting drunk isn’t your thing, feel free to eat these stone cold sober.
Drunken Noodles were branded “the best Thai meal of Thai month” by boyfriend.
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.
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.
(Start making 30 minutes before you want Drunken Noodles)
*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.