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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thai drunken noodles Ingredients:
8 ounces wide ribbon rice noodles |
1 cup chicken breast,diced |
2 cloves garlic,minced |
2 tbsp shallot,sliced |
1/2 cup chopped red bell pepper |
1/2 cup green pepper,chopped |
1 cup chopped onion |
1/2 cup cabbage,chopped |
2 cups broccoli, chopped |
1 large egg,beaten |
1 cup fresh basil,reserve shredding until ready to use |
2 tbsp oil, for frying |
1/2 tsp fresh cilantro for garnish, optional |
1 fruit lime, for garnish, cut in wedges |
2 tbsp oyster sauce |
1 tbsp rice vinegar |
1 tbsp asian fish sauce |
1 tbsp palm sugar,or regular brown or white |
1 tbsp lime juice |
1 tsp red pepper chili flakes or sambal chili sauce |
Directions:
1. Soak rice noodles in warm water for 15 minutes.Note:If they soak longer dont worry.I have done it at least an hour ahead.
2. Combine all ingredients listed below lime wedges,stir to mix,set aside.
3. In a lightly greased hot pan, add egg,swirl to create a thin layer on pan,hold over heat,turn heat down return pan to burner.Do not over cook,only a few minutes.Roll up omelet,remove from heat,cut into thin strips.
4. In a wok fry shallots and garlic in appx.5 Tbls.hot oil over medium high heat.Add chicken and or/tofu careful not to brown garlic remove from heat if oil too hot.Add vegetables,stir fry about 2 minutes,add shrimp,stirring frequently.Add noodles,toss well.Add oyster sauce mixture.Toss to coat well,add tomatoes.Cook another minute or two stirring well.Remove from heat.Place noodle/veg/chicken mix in a large bowl.Add basil,toss to mix.
5. Serve garnished with chopped peanuts,lime wedges,cilantro and a few sprigs basil.Serve soy sauce on side.Enjoy
6. NOTE:This recipe orginally called for fresh Sen Yai noodles,unavailable in my area.I replaced with dry rice noodles but I have used regular extra wide egg noodles with good results.Cook them underdone/al dente,rinse with cold water and drain,reserve until ready to stir fry,it is still very good with these.
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