Drunken Chicken Noodles Recipes

DRUNKEN NOODLES

Steps:

• Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
• Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
• Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
• Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
• Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

DRUNKEN NOODLES WITH CHICKEN

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• Heat oil in a large skillet over medium heat. Add garlic and serrano chile and cook for 1 minute. Add chicken, fish sauce, light soy sauce, dark soy sauce, and molasses. Cook until chicken is no longer pink, 5 to 7 minutes. Add bell peppers, tomatoes, and cooked noodles; toss until mixed with the sauce and warmed through, about 5 minutes more. Reserve about 1 tablespoon basil; add the rest to the skillet and mix in. Garnish individual servings with reserved basil.

DRUNKEN NOODLES

Steps:

• Cook noodles according to package instructions.
• Mix sauce in a small bowl and set aside.
• Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
• Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
• Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

DRUNKEN NOODLES (PAD KEE MAO)

Steps:

• Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
• Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
• Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
• Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
• Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
• After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
• Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
• Add the seared chicken and stir-fry for another 1 to 2 minutes.
• Serve!

DRUNKEN NOODLES

Steps:

• 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.

DRUNKEN CHICKEN NOODLES (PAD KEE MAO)

Steps:

• In a bowl combine the ingredients for the sauce and cook the noodles according to package directions and set aside.
• Spray a wok or frying pan over a medium high heat with cooking oil spray.
• Add the chicken and the 1 teaspoon of dark soy sauce and fry until it's a lovely deep golden colour, remove and set aside.
• Spray with some more spray oil and add the vegetables, chillies and garlic and stir fry for a couple of minutes just until lightly softened.
• Add back in the chicken and the sauce ingredients and stir fry until all coated in sauce. Season with a little black pepper.
• Then add in the cooked noodles and Thai basil and toss until all combined.
• Serve and enjoy!!

DRUNKEN NOODLES WITH CHICKEN

Steps:

• Cook noodles in a large pot of boiling salted water until tender, stirring frequently. Drain.
• In a small bowl whisk together black soy sauce, tequila, light soy sauce, fish sauce and brown sugar.
• In a large skillet melt the butter then add sesame oil. Add garlic and Thai chiles and saute for a few seconds. Add chicken, green bell pepper and the soy sauce mixture and cook for a couple minutes.
• Add noodles, tomatoes and toss to coat noodles. Transfer to a big bowl or plate and garnish with green onions, and basil. Serve warm.

MY FAMOUS DRUNKEN NOODLES

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

DRUNKEN CHICKEN NOODLES

Steps:

• Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
• Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
• Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.