Thaidrunkennoodles Recipes

THAI DRUNKEN NOODLES

Steps:

• Soak the dried noodles in hot water for ten minutes or until they are soft and translucent. Drain and set it aside.
• Cut the chicken thigh meat into one-inch length pieces. Marinate with B for fifteen minutes.
• Place the bird's eye chilies and garlic into a mortar and grind them into a paste.
• Peel off the fibrous surface of the Chinese broccoli stem. Cut them into one to two inches sections.
• Slice each baby corns on the bias into three sections.
• Cut a large red chili into thin rings and remove the seeds.
• Clean the basil and use the leaves only.
• Heat some oil over low heat in the wok. Saute the garlic and chili until aromatic, which will take less than a minute.
• Add the chicken thigh meat and stir-fry over low to medium heat until it starts to turn color.
• Add the Chinese broccoli and baby corns to the wok. Continue stir-frying until the stem of the vegetable become soft.
• Add the noodles to the wok.
• Add all the seasoning D to the wok.
• Stir-fry over high heat until you can smell the wok aroma.
• Turn off the heat, and add the basil leaves and sliced red chilies. When all the leaves are wilted, transfer the noodles to the serving plate to serve immediately.

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.

THAI DRUNKEN NOODLES

Steps:

• Soak noodles for 15 minutes in warm water.
• In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
• In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.
• Heat oil in a large skillet or wok over medium-high heat.
• Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
• Add garlic and cook 10 seconds.
• Add chili, broccoli, onion and stir fry for 30 secs.
• Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
• Serve in a serving platter.

MY FAMOUS DRUNKEN NOODLES

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.

THAI DRUNKEN NOODLES

Steps:

• Cook noodles as directed on package, omitting salt. Meanwhile, mix soy sauce, vinegar, sugar, chili-garlic sauce and 2 Tbsp. dressing until blended.
• Heat remaining dressing in large deep skillet or wok on high heat. Add onions and garlic; cook and stir 2 min. Remove from heat.
• Add tomatoes, noodles and soy sauce mixture; mix lightly.

DRUNKEN CHICKEN NOODLES

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.

THAI DRUNKEN NOODLES

Steps:

• Soak noodles according to directions for stir-fry; drain.
• In a large skillet or wok heat oil over medium heat. Add garlic and stir-fry until light brown. Add onions, tomatoes, red bell pepper and green beans; continue to stir-fry over medium heat 1-2 minutes.
• Stir in noodles. Add lime juice, garlic chili pepper sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender.