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Wednesday, January 26, 2011

Thai Drunken Noodles


Thai Drunken Noodles

Almost all of the grocery stores are carrying rice noodles these days in their ethnic food section, but I prefer to go to Asian Stores. 1. Because they are super inexpensive there, and 2. Bigger selection

I like the extra wide noodles for this recipe... boil water and then pour in a bowl over noodles while you prepare everything else.
Heat sesame or other oil in a pan, add 2 tbsp chopped garlic, 1 small thai chili, 2 tbsp peppercorns. Heat this until the garlic starts to brown but don't burn it.

Add whatever veggies you like, carrots, broccoli, mushrooms, onions, peppers, etc... I use Gardein Chicken from Whole Foods instead of meat and then tomatoes are braised at the last minute with thai basil. I grow my own Thai basil because I can never get enough of it's flavor but you can also pick up at the Asian Store usually.

The sauce is relatively easy, just a few 4 teaspoons of agave, 3 tbsp. of vegetarian or regular oyster sauce (also available at most grocery stores now) 5 teaspoon of soy sauce, and a 1/2 tsp of white vinegar.

Add eggs if you like eggs and stir fry. Add noodles that have been soaked. Lastly add the basil on top until wilted.

Add more chilis if you like it spicy or take them out if you are not into spicy foods.

If you aren't into the authentic style with the black peppercorns you can sub. white pepper. You can also use shrimp, tofu or whatever you prefer. Serve immediately and don't plan for leftovers.

I double the sauce mixture because I like them covered in sauce. You can add water with the noodles if they start to stick...

Enjoy