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Drunken Noodles

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I wasn't feeling very well all day yesterday. I'm not sure what it was. Some would say that it was the jello shots and ice luge of last weekend, but I say naaaaaaaa.  It's just the season and lack of sleep and flying and working and everything sort of catching up to me at once. When I am sick, like most people I crave something brothy and noodley. A new sick craving I have had recently is very spicy foods. I have been eying this meal for over a year now but never made it for some reason and it popped into my head yesterday afternoon as a cure to my ailments. This guy has an interesting writeup explaining the name drunken noodles you should check out. We used that recipe and a few others online to come up with our own and it tasted awesome with only a few things we will change for next time.


The beginning of a chile-garlic-shallot paste.



This is like the first hour of a middle school dance where everyone is standing in their own areas.





You can come up with your own metaphor I guess.



These things were cool. One of the recipes I saw said that fresh peppercorns are important in this dish. The closest I can get are these packed in vinegar.



I was going to put the words on this pic, but everything just kind of blended together. In here was oyster sauce, fish sauce, rice vinegar, soy sauce, sugar, lime juice, and sambol. The measurements are below in the recipe.



Rice noodles.



How could this NOT be good????



Once the pan gets really hot, everything goes in one by one. A wok would be better of course, but do you like my new pan??













Did I mention the egg?















Mandi gets the pretty bowl.









I get the stuff my face portion. The food healed me for the rest of the night! But today I am not so healed. Too bad there were no leftovers. Don't worry we didn't eat that whole pan ourselves! Gareth was over.


Even though this meal was awesome, it wasn't perfect. I am writing this recipe revised to how I would do it next time. The main changes are: use a few less peppercorns and maybe chop them in half. The taste was really unique and delicious, but there were a few too many and it was intense when you ate 2 in one bite. Make more sauce and add to taste. We only made a little and needed more but there was nothing we could do at that point. If you had a double recipe of the sauce sitting there, you could add as much as you need. And thirdly, add another egg.

Sauce

10 TB Oyster Sauce
6 TB Rice Wine Vinegar
4 TB Fish Sauce
3 TB Soy Sauce
4 TB Sugar
3 TB Lime Juice
3 TB Sambol

Stir until mixed and sugar is dissolved. Taste and make adjustments if needed.


Prep Ingredients

Make a Paste: garlic, chiles, and shallot
Pick: Basil, Cilantro
Rinse: Baby Corn, Peppercorns
Thinly slice: Tomato, Onion, Jalapeno, Baby Corn, Chicken
Rough Chop: Peppercorns, Green Onion
Boil: Rice Noodles

Start Cooking

Things get going really fast once you get the pan hot. Is everything ready? Good. Add veg oil to the pan or wok and wait until it is really hot. Some say the oil dances around the pan, but I just use my infrared thermometer and make sure it gets up to at least 450. start with the chile/garlic/shallot paste and the peppercorns. Get them in the pan and keep them moving around. After a minute or a little longer, add the chicken. Leave it alone for a minute and a half to try and get some brown on the bottom of the chicken. Stir it all around. If you took care to make the chicken very thin, it should be almost cooked. Add the onions, green beans, and jalapeno. Cook another minute and a half until the chicken is fully cooked and the onions are starting to sweat. Make a well in the center of the pan and add the egg. Don't touch it for a minute so it dosnt stick to the pan. As long as the pan is very hot and had some oil where you put the egg you should be fine. Now mix everything together again and add the cooked pasta quickly followed by about half of the sauce. Mix around and taste or look to see if you should add more sauce. Add the tomatos and baby corn. Stir. Turn off heat and add the basil. Stir, serve, and top with cilantro and green onions.

The order in summary:

Paste, Peppercorns
Chicken
Onions, Beans, Jalapeno
Egg
Noodles
Sauce
Tomato, Baby Corn
Basil
Plate
Cilantro, Green Onions.

Despite the seemingly long and complicated writeup, this dish was pretty easy and for a Thai meal, we were surprisingly able to find pretty much every ingredient! I urge people to make this because as long as you work quickly when stuff is flying into the pan, it will turn out really tasty and be easier than you think. Thanks to these websites for giving me the ideas to make my own recipe.


3 Comments

My tongue is burning just LOOKING at all that chili! Seriously - that would be HOT! :P

It depends on your heat tolerance. Mandi and I both thought it was hot but not unbearable. The heat was well balanced by the sweet and salty and tart flavors. Gareth thought it was a little hotter than we did, but still had no problem finishing 2 full plates! We removed the seeds from the chiles in the paste so that tends to keep it milder. I've found that if I remove the seeds, i need like 100 chiles to make it hot, but if I leave the seeds in, only half a chile will burn you.

Is there anything you could substitute for the Oyster and Fish sauces?

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