Thai Drunken Noodles
Prep Time Minutes 20
Cook Time 20 Minutes
Passive Time
Servings People
| Prep Time Minutes 20 | Cook Time 20 Minutes | Passive Time | Servings People |
I love Thai food and making it at home is both healthier and much easier than I would have thought! This popular Thai dish gets its name from its spiciness, which legend has would cause people to drink a lot to cool down. I love spice, but not all of those in my family enjoy that. The good thing is that this is super flavorful, with or without the spice. Make this as spicy as you like, or leave out some chilis and sriracha if you want to try a more tame version.
Ingredients
- 14 Ounces Rice Noodles preferably long and flat.
- 1/4 Cup Vegetable oil
- 6 Cloves Garlic chopped
- 1 Chile Pepper Jalapeno, Anaheim or thai, with seeds removed. You can use more if you like it very spicy
- 1 Onion Sliced into half moons
- 3 Bell Peppers You can use a mixture of green and red
- 1 1/2 pounds Boneless Chicken Breast cut into strips or ground chicken OR 1 Block Tofu cut into small cubes
- 1/4 Cup Fish Sauce you can use soy and a little anchovy paste, if you don’t have fish sauce
- 1/2 Cup Light Soy Sauce
- 1 Tbs Sugar
- 1 Juice of lime
- 1 tsp Sriracha optional
- 4-6 Plum tomatoes each cut into 6 wedges
- 1/2 Cup Thai basil, fresh or regular basil leaves
- 3 Scallions thinly sliced
|
Ingredients
|
- Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
- In a measuring cup or small bowl, mix together the sauces, sugar, lime and sriracha, if using.
- Meanwhile, heat oil in large and deep sautee pan (or wok) over high heat. Add garlic, onion, chiles, and bell peppers. Sautee until they brown and start to begin to soften.
- Add chicken or tofu and sautee until they are almost cooked through.
- Add the tomatoes, noodles and the sauce you have mixed.
- Once the tomatoes have just begun to soften and the sauce has coated the rest of the ingredients, turn off the heat and stir in the fresh basil and scallions.
- Serve with extra sriracha and lime wedges on the side.
