Who drives over an hour just to go to an Asian market? Well me of course! It is well worth the drive to be able to make Thai Drunken Noodles at home, and plus I feel like I’m right at home surrounded by a bunch of Asians. I make my poor husband try to maneuver the cart down the busy isles while I grab all the fun ingredients. Oddly enough he doesn’t mind the Asian market, he spends most of his time snap chatting weird stuff you would never find anywhere but there.
It can be quite overwhelming shopping at an Asian market if you don’t know what your are looking for, but that’s why I am here, to tell you everything to buy! I went to the market today to buy just a few ingredients….yeah right, that never happens. I ended up with a whole cart load!
I guess I better get on with how to make Drunken Noodles, because I’m guessing that’s why you are here!
For the sauces you will need fish sauce, mushroom soy sauce, white vinegar, oyster sauce, dark soy sauce, and sugar. If you don’t have access to a Thai store you can buy all of these on Amazon. Here is a link to buy fish sauce: Amazon the mushroom soy sauce: Amazon the oyster sauce: Amazon the dark soy sauce: Amazon
You don’t have to get these exact brands but make sure they say the right thing on the bottle. Obviously you don’t have to buy your vinegar and sugar from Amazon, but if you are feeling a bit lazy, by all means don’t let me stop you.
For the veggies you will need red jalapenos, Thai basil leaves, garlic, Thai hot chili peppers, and Chinese broccoli (Gai Lan). Don’t sub the Chinese broccoli for regular broccoli, it is not remotely the same taste. If you can’t find it try subbing it with spinach. Time to prep our Drunken Noodles!
Mince the garlic (I found pre peeled garlic at the Thai store today and about cried from pure joy), tear the basil leaves off the stems, thinly slice the jalapenos, and cut the Chinese broccoli into large bite sized pieces.
I am using chicken in my drunken noodles but feel free to use pork or beef. Take a paper towel and dab the moisture off your chicken breast, then pound it thin in a ziplock so the chicken doesn’t splatter all over your counter tops. Cut the chicken into bite sized pieces.
Don’t forget to tear your fresh rice noodles apart so the pieces aren’t sticking together.
Pre mix all your sauces in a bowl to make it easier on yourself when you start cooking. Thai cooking is always done super fast and on high heat so you need to have everything fully prepared before you start to cook. Here we go people!
Turn you wok on high and add the oil, garlic and Thai chili peppers, fry until fragrant. You will probably be coughing at this point. Add the chicken and fry it until it is almost fully cooked through, then add the jalapenos and cook for about 1-2 minutes. Add the rice noodles and cook for about 1 minute, then add the Chinese broccoli, basil leaves, the sauce mixture, and the sugar. Don’t forget to be stirring constantly.
Fry for about 3-5 minutes until the noodles are soft and slightly charred from the high heat of the wok. Sprinkle the Drunken Noodles with a little dash of white pepper and top with Nam Pla Prik (hot peppers, lime juice, garlic, and fish sauce).
- •1 cup chicken
- •16 oz. wide fresh rice noodles
- •1 1/2 cups Chinese broccoli
- •3/4 cup Thai basil leaves
- •2 red jalapenos
- •1-2 Thai hot chili peppers
- •3-4 cloves garlic
- •2 tbsp. oil
- •2 tsp sugar
- •2 tbsp. fish sauce
- •2 tbsp. mushroom soy sauce
- •1 tbsp. white vinegar
- •1 tbsp. oyster sauce
- •1 1/2 tbsp. dark soy sauce
- Mince the garlic, tear the basil leaves off the stems, thinly slice the jalapenos, and cut the Chinese broccoli into large bite sized pieces. Dab the juices off the chicken breast with a paper towel, then pound the chicken thin in a ziplock to prevent juices from splattering. Cut the chicken into bite sized pieces. Separate the rice noodles so they aren’t sticking together.
- Mix the fish sauce, mushroom soy sauce, oyster sauce, vinegar, and dark soy sauce in a bowl and set aside.
- Turn the wok on high and add the oil, garlic, and hot chili peppers, fry until fragrant. Add the chicken and fry until almost fully cooked through, stirring frequently. Then add the jalapenos and cook for about 1-2 minutes, then add the rice noodles and cook for an additional minute.
- Add the Chinese broccoli, basil, sauce mixture, and sugar. Stir constantly, and fry for about 3-5 minutes until the noodles are soft and slightly charred from the high heat of the wok.
- Sprinkle a dash of white pepper on top and serve with Nam Pla Prik (fish sauce, hot peppers, lime juice, and garlic) ENJOY!!!