DRUNKEN NOODLES
My favorite Thai dish is EASY, fast, and fiery Drunken Noodles, a delicious recipe that's ready in 30 minutes!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Cook noodles according to package instructions.
- Mix sauce in a small bowl and set aside.
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
- Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.
Nutrition Facts : Calories 405 kcal, Carbohydrate 62 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 1529 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
DRUNKEN CHICKEN NOODLES
Drunken Noodles is a Thai dish with Chinese origins, influenced by the Chinese who lived in Laos and Thailand. It is a stir-fried noodle dish traditionally uses broad flat rice noodles stir-fried with meat, shellfish, tofu, vegetables, chile, spices, fish sauce and other seasonings. The name was thought to come about because rice wine is not commonly used in Thai recipes whereas it features in this recipe therefore giving its uniqueness and nod to Chinese heritage. Whatever the real reason for the name, this is a delicious dish and truly versatile. I have used carrots, mangteout and Romano peppers to give the dish sweetness and crunch, plus thigh meat from the chicken because it has more flavour. You can adapt the recipe to your preferences but the combination of seasonings - soy, fish sauce, rice wine, oyster sauce is an absolute must! This makes an easy delicious mid-week supper.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
- Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
- Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.
MY FAMOUS DRUNKEN NOODLES
Provided by Jet Tila
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make sauce: Combine all of the ingredients in a small bowl. Set aside.
- Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
- Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
- Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
- Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.
DRUNKEN NOODLES WITH CHICKEN
This easy and spicy Thai chicken dish is similar to the restaurant version of drunken noodles.
Provided by ruvyduv
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
- Heat oil in a large skillet over medium heat. Add garlic and serrano chile and cook for 1 minute. Add chicken, fish sauce, light soy sauce, dark soy sauce, and molasses. Cook until chicken is no longer pink, 5 to 7 minutes. Add bell peppers, tomatoes, and cooked noodles; toss until mixed with the sauce and warmed through, about 5 minutes more. Reserve about 1 tablespoon basil; add the rest to the skillet and mix in. Garnish individual servings with reserved basil.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 67.8 g, Cholesterol 43.9 mg, Fat 8.4 g, Fiber 2.9 g, Protein 22.4 g, SaturatedFat 1.5 g, Sodium 1507.7 mg, Sugar 7.3 g
DRUNKEN SHRIMP OR CHICKEN OR CRAWFISH PASTA
Wow! Enough said. Actually, this is the most incredible creamy pasta dish ever created. It's courtesy of Chef Gus Martin, from Dickie Brennan's Palace Cafe in New Orleans. Better drink some red wine with this to combat the clogging arteries, though. It's well worth all the effort, you will be hailed a hero! To make with chicken or crawfish, just substitute same amount for the shrimp. For the Creole Seasonings we use Recipe #22089.
Provided by Penny Stettinius
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Core the tomatoes and cut into halves.
- Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
- Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
- Arrange cut side down in a baking pan and roast in the oven until the skins blister.
- Squeeze the seeds from the tomatoes and chop coarsely.
- Julienne the bell peppers.
- Bring the cream to a boil in a heavy saucepan.
- Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
- Saute the garlic in the butter in a large saute pan until golden brown.
- Add the shrimp, leeks, mushrooms, and Creole seasoning.
- Saute until the shrimp are partially cooked.
- Add the beer and stir to deglaze the pan.
- Cook until the beer has evaporated.
- Add the tomato cream and pasta; mix well and season with kosher salt.
- Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
- Garnish with parsley.
Nutrition Facts : Calories 1632.7, Fat 102.6, SaturatedFat 62.4, Cholesterol 694.5, Sodium 852.8, Carbohydrate 106.8, Fiber 6.5, Sugar 8.3, Protein 66.6
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