Easy Bangkok Style Drunken Noodles Recipes

THAI DRUNKEN NOODLES (PAD KEE MAO)

Steps:

• Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
• Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.

SLOW-COOKED THAI DRUNKEN NOODLES

Steps:

• Place pork, onion, corn, if desired, peppers and mushrooms in a 6- or 7-qt. slow cooker. Whisk broth, soy sauce, honey, garlic, Sriracha chili sauce and ginger until blended; pour over top. Cook, covered, on low 5-6 hours or until pork is cooked through and vegetables are tender., Meanwhile, cook pasta according to package directions; do not overcook. Drain noodles and rinse under cold water. Stir noodles and peas into slow cooker; let stand 15 minutes. Garnish with basil.

DRUNKEN NOODLES

Steps:

• Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
• Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
• Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
• Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
• Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

EASY BANGKOK-STYLE "DRUNKEN NOODLES" RECIPE

Steps:

• # Place noodles in a pot of boiling water over medium-high heat. Stir until noodles have separated. When cooked "al dente" (chewy - not too soft), drain and rinse with cold water (to prevent sticking). Set aside.
• # To make the stir-fry sauce, place all sauce ingredients in a cup and stir well. Do a taste test (note that the sauce will be very strong at this point - it will be diluted later when added to the noodles). If too sour, add a little more sugar. If not salty enough, add more fish sauce.
• # In a wok or large/deep frying pan over medium to high heat, add a few tablespoons oil plus the lime leaves, shallots, garlic, galangal (or ginger), red chili, and tofu. (If you are using chicken or shrimp, add them at this point as well.) Stir-fry 1 minute, or until fragrant.
• Stir-frying tip: When wok/pan becomes too dry, add a little water, white wine or sherry (or cooking wine), or broth 1 tablespoons at a time (instead of adding more oil). This will save you calories and added fat.
• # Add the broccoli and stir-fry another 30 seconds to 1 minute, or until broccoli has turned bright green.
• # Add the stir-fry sauce plus the noodles and tomatoes. Stir-fry for 1-2 minutes, turning the noodles as you fry in order to incorporate sauce.
• # Remove from heat and add the bean sprouts and coriander leaves. Toss in the wok to combine.
• # Do a taste test for salt, adding more fish sauce (instead of salt) if needed. If too salty for your taste, add another squeeze of lime juice. If the noodles don't have enough heat, add more fresh chili or chili sauce (see below for recipe link).
• # Sprinkle with fresh basil and serve with Thai chili sauce. Enjoy!

ONE-PAN DRUNKEN NOODLES RECIPE BY TASTY

Steps:

• In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
• Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
• Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
• Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5-6 minutes, until the onion is translucent.
• Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
• Enjoy!