Drunkard's Noodles

By Julia Moskin

Total Time
35 minutes
Rating
4(66)
Comments
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Ingredients

Yield:2 to 3 servings

    For the Sauce

    • 2tablespoons oyster sauce
    • 2tablespoons fish sauce
    • 2tablespoon palm sugar or brown sugar
    • 1tablespoon mirin
    • 1tablespoon rice vinegar
    • 1tablespoon Maggi or Golden Mountain sauce
    • 1teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes
    • Juice of half a lime

    For the Noodles

    • 7ounces (about half a package) wide rice noodles
    • 3tablespoons peanut or canola oil
    • 1clove garlic, minced
    • 2jalapeño peppers (preferably 1 red and 1 green), seeded and thinly sliced
    • 3large scallions, bulb ends thinly sliced, green tops cut into 2-inch pieces
    • 8ounces skinless boneless chicken breast or thigh, cubed
    • 2cups thickly sliced Napa cabbage
    • ½ to 1ounce fresh basil leaves, coarsely chopped
    • ½ to 1ounce fresh cilantro, coarsely chopped
    • Half a lime, cut into wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

525 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 24 grams protein; 1465 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice. Mix well and set aside.

  2. Step 2

    For the noodles: Soak noodles in cold water for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender but still firm, about 8 minutes. Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.

  3. Step 3

    Place a large wok or skillet over high heat. When pan is hot, add oil. Add garlic, jalapeños and sliced scallion bulbs, and sauté to let flavors infuse oil, about 1 minute. Add chicken and cabbage, and stir-fry until chicken is opaque and beginning to brown, 2 to 3 minutes.

  4. Step 4

    Add basil, cilantro and scallion tops. Drain noodles and add to pan. Add sauce, and toss until mixed and well-heated, 1 to 2 minutes. Serve hot, with lime wedges for squeezing over noodles.

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Ratings

4 out of 5
66 user ratings
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Comments

ashley clarke

i felt the proportions of ingredients in the sauce were too small - i ended up adding more soya sauce, ginger & a splash of sesame oil.

nolini

Fab and easy. Make 1/2 more of sauce

ashley clarke

i felt the proportions of ingredients in the sauce were too small - i ended up adding more soya sauce, ginger & a splash of sesame oil.

REBECCA CHERRY

I trust this Thai dish takes many forms. I know it as DrunkEN noodles, and sometimes, Pad Kee Mao. Either way, this particular version is one I have not seen. Mirin and Maggi are new editions. Never before seen a cold pre-soak for rice noodles. For the Maggi, I subbed soy sauce/molasses/worchestershire mix I saw online. I added my choice of stir fried veggies since the traditional baby corn, tomatoes, peppers, onion were "off the table", here. Flavor turned out OK; nothing like a restaurant's.

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