Thai Drunken Noodles
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.
  • CourseMain Course
  • CuisineThai
Servings Prep Time
4People 20 Minutes
Cook Time
20Minutes
Servings Prep Time
4People 20 Minutes
Cook Time
20Minutes
Ingredients
  • 14Ounces Rice Noodlespreferably long and flat.
  • 1/4Cup Vegetable oil
  • 6Cloves Garlicchopped
  • 1 Chile PepperJalapeno, Anaheim or thai, with seeds removed. You can use more if you like it very spicy
  • 1 OnionSliced into half moons
  • 3 Bell PeppersYou can use a mixture of green and red
  • 1 1/2pounds Boneless Chicken Breastcut into strips or ground chicken OR 1 Block Tofu cut into small cubes
  • 1/4Cup Fish Sauceyou can use soy and a little anchovy paste, if you don’t have fish sauce
  • 1/2Cup Light Soy Sauce
  • 1Tbs Sugar
  • 1 Juice of lime
  • 1tsp Srirachaoptional
  • 4-6 Plum tomatoeseach cut into 6 wedges
  • 1/2Cup Thai basil, fresh or regular basil leaves
  • 3 Scallionsthinly sliced
Instructions
  1. Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
  2. In a measuring cup or small bowl, mix together the sauces, sugar, lime and sriracha, if using.
  3. 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.
  4. Add chicken or tofu and sautee until they are almost cooked through.
  5. Add the tomatoes, noodles and the sauce you have mixed.
  6. 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.
  7. Serve with extra sriracha and lime wedges on the side.