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
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.
DRUNKEN NOODLES
Thai-style drunken noodles is not only good for a hangover but good for entertaining too!
Provided by kayak
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 111.7 g, Cholesterol 111.1 mg, Fat 8.2 g, Fiber 3.2 g, Protein 30.3 g, SaturatedFat 1.6 g, Sodium 446.1 mg, Sugar 12.2 g
MY FAMOUS DRUNKEN NOODLES
Provided by Jet Tila
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
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
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
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.
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
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
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
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.
More about "thaidrunkennoodles recipes"
THAI BEEF DRUNKEN NOODLES - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (10)Total Time 20 minsCategory Main CourseCalories 671 per serving
- Meanwhile, heat up a large wok or skillet to medium high heat. Add oil, and toss in ginger, garlic, peppers, and shallots. Cook for 2-3 minutes or until fragrant, add beef. Cook beef for just a few minutes, making sure each side is browned, but not overcooked. Turn down heat to low.
- Make your sauce by mixing together soy sauce, honey, vinegar, and fish sauce. Toss into skillet with beef. Mix in noodles and stir to coat. Finally toss in carrots and fresh basil (torn into pieces). Serve hot!
THAI DRUNKEN NOODLES WITH CHICKEN - THE CURRY GUY
From greatcurryrecipes.net
5/5 (2)Estimated Reading Time 4 minsServings 4Total Time 15 mins
- Prepare the sauce ingredient by mixing the oyster sauce, light soy sauce, dark soy sauce and sugar together. Set aside.
- Fill a large bowl with bath hot water and submerge the dry rice noodles in it. The noodles only need to soak for about 5 - 7 minutes so do this right before you start cooking.
- Heat a wok over high heat and add the oil. When it begins to shimmer, add the sliced shallot and fry for about two minutes.
- Add the chopped garlic and chillies and fry for a further minutes stirring regularly. Now add the chicken and fry for about two minutes. Stir in the chicken and fry for about a minute or two until it is about 50% cooked through.
THAI DRUNKEN NOODLES RECIPE (PAD KEE MAO) - BILLY PARISI
From billyparisi.com
Ratings 4Calories 452 per servingCategory Entree, Main
- Noodles: Add the noodles to a large pot of lightly simmering water and add in the noodles, turn the heat off and let stand for 8-10 minutes or until cooked. Drain and set aside.
- In the meantime, add 2 tablespoons of oil to a wok over high heat, and as soon as it begins to smoke add in the chicken and spread it around the wok to brown. Cook for 2-3 minutes then stir-fry until lightly browned and cooked through and set aside.
- In the same wok over high heat add in the remaining 1 tablespoon of oil and stir-fry the onions and chiles for 1 to 2 minutes or until lightly browned.
DRUNKEN NOODLES RECIPE (PAD KEE MAO ... - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (6)Calories 355 per servingCategory Main Course
- FOR THE SAUCE. Whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic in a small bowl. Set aside until ready to use.
- FOR THE DRUNKEN NOODLES. Heat the peanut oil in a wok or large pan to high heat. Add the chilies and onion and cook for 2-3 minutes to soften.
- Add the garlic, chicken and fish sauce. Stir to coat and cook another 2-3 minutes, or until the chicken is mostly cooked through.
- Set the rice noodles into boiling water and boil for 2-3 minutes until softened, or to the packaging directions. Drain, then stir into the wok or pan.
DRUNKEN NOODLES - PAD KEE MAO - PICKLED PLUM
From pickledplum.com
4/5 (2)Total Time 16 minsCategory Stir FryCalories 437 per serving
- In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
- Add shrimp and toss for approx 2-3 minutes, until almost cooked – then add egg and stir for a couple seconds until egg starts to set.
- Add chili, lime leaves, tomatoes fish sauce and dark soy sauce and stir for a minute or so until the tomato is cooked and sauce is bubbling.
THAI DRUNKEN NOODLES RECIPE - FLAVORITE
From flavorite.net
4/5 (193)Total Time 1 hrCategory Entree,DinnerCalories 395 per serving
- 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.
- *Thai Basil is purple on one side. Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
EASY THAI DRUNKEN NOODLES (PAD KEE MAO) - BETTER THAN TAKEOUT!
From afarmgirlsdabbles.com
4.4/5 (8)Total Time 35 minsCategory Dinner IdeasCalories 463 per serving
- In a large skillet with deep sides (or a large wok) over high heat, heat the oil. Carefully add serrano chili and dried chili pods, stirring constantly for 30 seconds. Chili pods will start to blacken - this is a good sign.
- Add white parts of the scallions, garlic, red bell pepper, and red onion. Stir fry, stirring fairly constantly for 2-3 minutes until the veggies begin to char slightly.
DRUNKEN NOODLES - PAD KEE MAO - RASA MALAYSIA
From rasamalaysia.com
Reviews 5Calories 388 per servingCategory Thai Recipes
- Cook the rice stick noodles according to the package instructions. Drain in a colander. Set aside. If you use fresh rice noodles, loosen the noodles by hand, making sure they don't stick or clump together.
- Heat oil in a wok over high heat. Add garlic, jalapeno and stir fry until aromatic. Add ground chicken and continue stirring until the chicken changes color. Add the rice noodles, stir to combine well with the ground chicken. Add the sauce, stir to combine well with the ingredients in the wok. Add the red bell pepper, stir, and then add the basil leaves and tomato wedges. Stir quickly, turn off the heat and serve immediately.
THAI DRUNKEN NOODLES RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
5/5 (2)Total Time 30 minsCategory NoodlesCalories 825 per serving
- Soak the dried noodles in hot water for ten minutes or until they are soft and translucent. Drain and set it aside.
- Peel off the fibrous surface of the Chinese broccoli stem. Cut them into one to two inches sections.
THE BEST DRUNKEN NOODLES RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
5/5 (5)Calories 858 per servingTotal Time 6 mins
- Mix your choice of protein (I used shrimp and pork belly), fish sauce, garlic and white pepper in a mixing bowl and let it marinate while preparing other ingredients, about 10 minutes.
- Combine oyster sauce, fish sauce, soy sauce, dark soy sauce and palm sugar in a small mixing bowl and set aside.
- Heat a large skillet or a wok over high heat until smoking. Add cooking oil swirl to coat. Add garlic, chili and shallot. Stir fry for 30 second to 1 minute.
- Add marinated protein and stir fry for 1 to 2 minutes. Now toss in Chinese broccoli and stir fry for minute.
DRUNKEN NOODLES (PAD KEE MAO) - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (78)Calories 405 per servingCategory Main Course
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
THAI DRUNKEN NOODLES (PAD KEE MAO) - CUPFUL OF KALE
From cupfulofkale.com
4.5/5 (36)Total Time 20 minsCategory RecipesCalories 414 per serving
- In a wok, heat a tbsp of oil on high heat and fry the vegan chicken pieces until browned and crispy. Transfer to a bowl and set aside.
- Wash and cut the ends of the broccoli and babycorn and throw in the wok too. Stir fry for a few minutes and then place in the bowl with the chicken pieces.
- Cook the noodles according to packet instructions (usually in a bowl of boiling water for a couple of minutes). Time this so that you don't over/under cook them.
DRUNKEN NOODLES RECIPE - BANK ATCHARAWAN | FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 4
- In a nonstick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.
- In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeño, garlic and Thai chile and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.
DRUNKEN NOODLES (PAD KEE MAO) - THE ... - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (57)Total Time 30 minsCategory Noodles And PastaCalories 444 per serving
- Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
- Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
- Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
- Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
THAI DRUNKEN NOODLES - PAD KEE MAO - COOKING THE GLOBE
From cookingtheglobe.com
5/5 (4)Total Time 20 minsCuisine ThaiCalories 451 per serving
- In a heatproof bowl, place the noodles and cover them with boiling water. Let stand for 5 minutes or more, until softened. Drain in a colander and set aside.
- Heat the oil in a wok or a pan, add the garlic and cook for 15 seconds. Add the chicken and cook until cooked through, for about 2 minutes. Remove it with a slotted spoon and set aside.
- In the same pan, add the onion, bell pepper, chilies, corn, and white pepper, and mix well. Stir-fry for about 3-4 minutes. Make some space in the center by pushing everything to the sides. Break the eggs into the center and scramble until set. Add the drained noodles and mix well. Add the sauce, cooked chicken, tomatoes and once again mix well to coat.
30 MINUTE THAI DRUNKEN NOODLES - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
Cuisine ThaiCategory NoodlesServings 3-4Total Time 30 mins
PAD KEE MAO (DRUNKEN NOODLES) - PLATINGS - PAIRINGS
From platingsandpairings.com
Ratings 59Calories 787 per servingCategory Entree
- Preheat a wok or large skillet over medium-high heat; when hot, add the oil, the garlic/chile mixture and the onion. Cook, stirring constantly, until the garlic releases its fragrance, about 30 seconds. Add the pork and a splash of the sauce. Cook, breaking up the meat with a wooden spoon or potato masher, until the pork is cooked through, about 5 minutes.
THAI DRUNKEN NOODLES (PAD KEE MAO) RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (7)Estimated Reading Time 8 minsServings 4-6Total Time 45 mins
- Cook the noodles according to package instructions until they are al dente. Drain and rinse with cool water until the noodles are no longer hot, and set aside until ready to use. (I would also recommend tossing the noodles with a drizzle of oil if it will be a few minutes until you add them to the stir-fry, to prevent them from sticking together.)
- Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season the chicken with a generous pinch of salt and pepper. Then add the chicken to the oil and sauté for 3-4 minutes, stirring only occasionally, until it is cooked through. Transfer the cooked chicken to a separate (clean) plate, and return the pan to the heat.
- Add the remaining 1 tablespoon oil to the pan. Add the white parts of the green onions and the bell pepper to the pan and sauté for 2 minutes, stirring occasionally. Add the broccoli and garlic and sauté for 2 more minutes, stirring occasionally, until the veggies reach your desired level of tenderness.
THAI BEEF DRUNKEN NOODLES - THE PERFECT FAKE OUT TAKE OUT ...
From nutmegnanny.com
4.5/5 (49)Category Main CourseCuisine ThaiTotal Time 30 mins
- In a medium-size bowl whisk together soy sauce, water, oyster sauce, dark brown sugar, and fish sauce. Set aside until needed.
DRUNKEN NOODLES RECIPE - BON APPéTIT
From bonappetit.com
3.8/5 (32)Estimated Reading Time 40 secsServings 6
- 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.
THAI DRUNKEN NOODLES (PAD KEE MAO) - RECIPETIN EATS
From recipetineats.com
4.9/5 (148)Total Time 16 minsCategory Noodles, Stir FriesCalories 454 per serving
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Estimated Reading Time 4 mins
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From en.wikipedia.org
Main ingredients Broad rice noodles, soy …Region or state ThailandPlace of origin ThailandType Noodle
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Ratings 3Calories 284 per servingCategory Main Course
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