By far one of my favorite noodle dishes to order from my local Thai takeout is Drunken Noodles.
Three things to love about this dish are the freshness from the Thai basil, the umami from the fish sauce and the spiciness from the chilies. These flavors soak into the wide rice noodles to give you a party in your mouth. Best of all it's so easy to make and you just need a few pantry staples to make it. Once you get these you can make most Thai dishes.
I recommend going to your local Asian grocery store to pick up these ingredients or checking amazon for them!!
Ingredient List: Yield 2 people
200 grams wide rice noodles (soaked in warm water 30 minutes)
1/2 cup shallots (sliced thin)
3 Thai chilies (sliced thin)
1/4 teaspoon ground white pepper
1 teaspoon ginger (minced)
4 cloves garlic (minced)
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce (Pantry staple)
2 teaspoons oyster sauce (Pantry staple)
2 scallions (sliced thin)
1 cup packed Thai basil
1/4 Chinese cooking wine (Shaoxing) Pantry staple
3 teaspoons Thai seasoning soy sauce (Pantry staple) You can use whatever soy sauce you have but highly recommend using a Thai brand.
1/2 block extra from tofu (medium dice)
3 cups king oyster / shiitake mushrooms
1 cup Chinese long beans (cut in 1 inch lengths) green beans are ok if you cannot find long beans.
3 tablespoons vegetable oil
Step by Step instructions:
Start by soaking the wide rice noodles in warm water for 30 minutes, then drain and set aside for later.
Drunken Noodle Sauce:
In a small bowl whisk together 3 teaspoons of soy sauce, 2 teaspoons of oyster sauce, 1 tablespoon of fish sauce, 2 tablespoons sugar and 1/4 teaspoon white pepper. If using palm sugar make sure to slice it into fine strips so it will dissolve.
In a heavy bottom skillet or wok on medium heat add 2 tablespoons of vegetable oil. Once oil is hot add 3 cups of king oyster mushrooms. (Shiitake mushrooms work well too or just the caps or any mushroom you can find. If using cremini 1/4 them). Cook until golden brown then season with 1 teaspoon of salt.
Add to the pan 1 cup long beans, 1/2 cup sliced shallots and 1/2 teaspoon of salt and cook for 5 minutes. Now add 4 cloves minced garlic, 1 teaspoon minced ginger, 3 Thai chilies sliced and cook for 2 minutes.
Lower the heat to medium low and take1/4 cup of cooking wine and pour into the pan while scraping the bottom of pan to release the built up flavor. Now add your Drunken Noodle Sauce to the pan and then add the soaked rice noodles. Cook until noodles are soft or about 5 minutes constantly tossing them and making sure they are not sticking to pan.
Now toss in your basil and you are all set, garnish with your sliced scallions and enjoy.
Check out this recipe on youtube!
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