Best Drunken Chicken Noodles Recipes

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.

DRUNKEN NOODLES WITH CHICKEN

Drunken Noodles with Chicken image

This easy and spicy Thai chicken dish is similar to the restaurant version of drunken noodles.

Provided by ruvyduv

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

14 ounces dried rice noodles
3 tablespoons vegetable oil
8 large cloves garlic, chopped
1 serrano chile, thinly sliced
1 pound ground chicken
¼ cup fish sauce
⅛ cup light soy sauce
⅛ cup dark, mushroom-flavored soy sauce
⅛ cup molasses
2 green bell peppers, sliced
3 tomatoes, cut in wedges
½ cup chopped basil

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.

Nutrition Facts : Calories 442.4 calories, Carbohydrate 67.8 g, Cholesterol 43.9 mg, Fat 8.4 g, Fiber 2.9 g, Protein 22.4 g, SaturatedFat 1.5 g, Sodium 1507.7 mg, Sugar 7.3 g