Thai Drunken Noodles
Published on
28 Mar 2021
Published by
Taste of Asian Food
Ingredients
Ingredients A
- 4 cloves of garlic
- 2 birk’s eye chili (or more)
Ingredients B
- 200g chicken thigh meat
- 2 tsp soy sauce
- 1 tsp cornstarch
Ingredients C
- 6 baby corns
- 1 large stalk of gai lan
Ingredients D
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 2 tsp Golden Mountain seasoning
- 1 tsp fish sauce
- 2 tsp dark soy sauce
- 2 tsp brown sugar
Ingredients E
- 200g flat rice noodles (dry weight)
- 1 large handful of basil leaves
- 1 large red chili
Instructions
Preparation
- 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.
Stir-frying
- 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.
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Source: Taste of Asian Food. Reproduced with permission.
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