Drunken Noodles With Chicken Recipes

DRUNKEN NOODLES WITH CHICKEN

Drunken Noodles with Chicken image

Provided by Joanna Cismaru

Time 25m

Number Of Ingredients 15

Ingredients

1 package fresh rice noodles (I used chinese noodles)
1 tablespoon butter
1 tablespoon sesame oil
1/4 cup tequila
2 tablespoon black soy sauce
4 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
8 cloves garlic (minced)
1 chicken breast cut in small thin pieces (I used 1 breast from roasted chicken)
1/2 green bell pepper (cut in thin long pieces)
Thai Chiles to taste (chopped)
Thai basil leaves (for garnish)
2 small tomatoes cut in wedges
green onions for garnish

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.

DRUNKEN CHICKEN NOODLES

Drunken Chicken Noodles image

Drunken Noodles is a Thai dish with Chinese origins, influenced by the Chinese who lived in Laos and Thailand. It is a stir-fried noodle dish traditionally uses broad flat rice noodles stir-fried with meat, shellfish, tofu, vegetables, chile, spices, fish sauce and other seasonings. The name was thought to come about because rice wine is not commonly used in Thai recipes whereas it features in this recipe therefore giving its uniqueness and nod to Chinese heritage. Whatever the real reason for the name, this is a delicious dish and truly versatile. I have used carrots, mangteout and Romano peppers to give the dish sweetness and crunch, plus thigh meat from the chicken because it has more flavour. You can adapt the recipe to your preferences but the combination of seasonings - soy, fish sauce, rice wine, oyster sauce is an absolute must! This makes an easy delicious mid-week supper.

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 15

Ingredients

1 pound pad Thai wide flat rice noodles (dried)
3 tablespoons peanut or vegetable oil
4 cloves garlic, finely chopped
2 chiles, sliced
1 pinch dried chili flakes
1 onion, diced
1 pound chicken thighs, skin removed, sliced into 1/3- by 5-inch strips
1 tablespoon Shaosing rice wine
4 1/4 ounces mangteout (snow peas), julienne
2 Romano red peppers, julienne
1 medium carrot, julienned
2 tablespoons oyster sauce
2 tablespoons low-sodium light soy sauce
1 tablespoon fish sauce mixed with 1 teaspoon brown sugar
3 scallions, sliced on a sharp 45-degree diagonal

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.

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