Drunken Noodles
From the kitchen of CarlyFlat rice noodles tossed with ground chicken, garlic, Thai chiles, and a savory fish sauce base. Fresh tomatoes and basil bring brightness to this Southeast Asian street food classic, bold and spiced without apology.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 12 14-ounce packages 1/4-inch-wide flat rice noodles*
- 11/4 cup vegetable oil
- 112 garlic cloves, chopped
- 11/4 cup chopped fresh Thai chiles*
- 11 1/2 pounds ground chicken
- 11/4 cup fish sauce (nam pla or nuoc nam)*
- 11/4 cup black soy sauce*
- 11/4 cup Golden Mountain sauce* or light soy sauce
- 11 tablespoon sugar
- 14 large plum tomatoes, each cut into 6 wedges
- 14 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
- 11/2 cup fresh Thai basil leaves* or regular basil leaves
Instructions
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
*Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.