Thai Drunken Noodles Recipes

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DRUNKEN CHICKEN NOODLES

Drunken Noodles is a Thai dish with Chinese origins, influenced by the Chinese who lived in Laos and Thailand. It is a stir-fried noodle dish traditionally uses broad flat rice noodles stir-fried with meat, shellfish, tofu, vegetables, chile, spices, fish sauce and other seasonings. The name was thought to come about because rice wine is not commonly used in Thai recipes whereas it features in this recipe therefore giving its uniqueness and nod to Chinese heritage. Whatever the real reason for the name, this is a delicious dish and truly versatile. I have used carrots, mangteout and Romano peppers to give the dish sweetness and crunch, plus thigh meat from the chicken because it has more flavour. You can adapt the recipe to your preferences but the combination of seasonings - soy, fish sauce, rice wine, oyster sauce is an absolute must! This makes an easy delicious mid-week supper.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 15



Drunken Chicken Noodles image

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.

1 pound pad Thai wide flat rice noodles (dried)
3 tablespoons peanut or vegetable oil
4 cloves garlic, finely chopped
2 chiles, sliced
1 pinch dried chili flakes
1 onion, diced
1 pound chicken thighs, skin removed, sliced into 1/3- by 5-inch strips
1 tablespoon Shaosing rice wine
4 1/4 ounces mangteout (snow peas), julienne
2 Romano red peppers, julienne
1 medium carrot, julienned
2 tablespoons oyster sauce
2 tablespoons low-sodium light soy sauce
1 tablespoon fish sauce mixed with 1 teaspoon brown sugar
3 scallions, sliced on a sharp 45-degree diagonal

MY FAMOUS DRUNKEN NOODLES

Provided by Jet Tila

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16



My Famous Drunken Noodles image

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.

2 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut chiffonade
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved

THAI DRUNKEN NOODLES

Quick and easy Thai noodles make a tasty meal. You can easily change the ingredients to suit your own tastes. Different veggies can be added or substituted such as mushrooms, snow peas etc

Provided by Ranikabani

Categories     Asian

Time 30m

Yield 1 platter of Thai noodles

Number Of Ingredients 12



Thai Drunken Noodles image

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.

8 ounces flat rice noodles
2 tablespoons kikoman soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
1 tablespoon canola oil
1 cup diced extra firm tofu
2 teaspoons minced garlic
1 sliced Thai chiles or thai chili paste (just use very little the first time and then you'll know how much to increase or decrease it by the)
1 1/2 cups sliced broccoli
1/2 cup thinly sliced red onion
1 cup bean sprouts
1 cup Thai basil (you can use regular basil leaves in its place if you can't find this ingredient but it will give it)

THAI DRUNKEN NOODLES

See smiles all around when these Thai Drunken Noodles make their way to the table. This scrumptious Thai Drunken Noodles dish includes tomatoes, garlic and toasted sesame seed dressing for terrific flavor.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 9



Thai Drunken Noodles image

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.

Nutrition Facts : Calories 290, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

1/2 lb. dry rice noodles, uncooked
2 Tbsp. lite soy sauce
1 Tbsp. HEINZ Apple Cider Vinegar
1-1/2 tsp. brown sugar
1 tsp. chili-garlic sauce
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
1 small onion, sliced
3 cloves garlic, minced
2 tomatoes, chopped

THAI DRUNKEN NOODLES

This recipe is from atasteofthai.com Haven't tried it yet, but it's on my list of things to cook. The site claims this is the Thai cure for a hangover.

Provided by Mindi Bunch

Categories     One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12



Thai Drunken Noodles image

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.

Nutrition Facts : Calories 411.6, Fat 14.2, SaturatedFat 1.9, Sodium 2188.8, Carbohydrate 66.9, Fiber 4.9, Sugar 33.1, Protein 6.4

0.5 (8 ounce) box wide rice noodles
4 tablespoons vegetable oil
3 tablespoons garlic, chopped
2 small onions, chopped
2 large tomatoes, chopped
1 red bell pepper, chopped
2 cups cleaned and cut green beans
1 lime, juice of
1/4 cup chili-garlic sauce
1/3 cup soy sauce
1/2 cup brown sugar
1 teaspoon salt

DRUNKEN NOODLES

Categories     Chicken     Garlic     Tomato     Sauté     Dinner     Basil     Hot Pepper     Noodle     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 12



Drunken Noodles image

Steps:

  • Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
  • Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
  • *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

2 14-ounce packages 1/4-inch-wide flat rice noodles*
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles*
1 1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)*
1/4 cup black soy sauce*
1/4 cup Golden Mountain sauce* or light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai basil leaves* or regular basil leaves

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