Having a cloudy day? Making Stir-Fried Drunken Noodles will make your sun shine again!
- 2–3 servings of wide rice noodles, or any noodles you have on hand
- 1.5 pounds of sliced chicken breast (or ground turkey or beef or pork or tofu)
- 6 smashed garlic cloves
- 7 smashed Thai chili peppers (more or less depending on your heat tolerance)
- 3 tbsp. of green peppercorns, if you have them, if not it’s ok
- 1 can of baby corn, sliced in half lengthwise
- 1 red pepper thinly sliced into bite-sized pieces (optional)
- 1 head of broccoli crowns or chinese broccoli (optional)
- 2 1/2–3 tbsp. of oyster sauce
- 2 tbsp. of fish sauce or Thai white soy sauce
- 1.5–2 tsp. of black soy sauce
- 1 tbsp. of sugar
- 2 cups of holy basil leaves and flowers (or sweet basil)
- If using rice noodles, soak them for about 30 minutes in warm water before use. If using other noodles, cook them with provided directions.
- Warm cooking oil in your wok or pan. Add peppercorns, smashed chilies and garlic. Stir until fragrant and garlic starts to brown.
- Add meat or tofu to the pan and cook until done.
- Drain noodles if they were soaking. Add to pan or wok.
- If there isn’t already some liquid in your wok, add 2-3 tbsp. of water at a time to cook the noodles. Be careful! If you add too much water it will get mushy.
- Once noodles are soft, try to always keep them spread out as much as possible in the pan so they don’t clump together. Adding some cooking oil can help.
- After noodles are cooked, add veggies and all the sauces. Adjust flavor to make your favorite balance of spicy, sweet and savory.
- Toss in the holy basil, and turn off the pan. Stir until it’s wilted and enjoy!
You can use whatever veggies you have on hand—I think mushrooms, cabbage or carrots also work well.
Be careful with the rice noodles. If you are making more than two servings, I recommend making only two servings at a time in your wok to prevent the noodles from clumping up together.
- Serving Size: 2-3