Best Thai Drunken Noodles Recipes

THAI DRUNKEN NOODLES

Steps:

• Soak noodles for 15 minutes in warm water.
• In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
• In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.
• Heat oil in a large skillet or wok over medium-high heat.
• Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
• Add garlic and cook 10 seconds.
• Add chili, broccoli, onion and stir fry for 30 secs.
• Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
• Serve in a serving platter.

THAI DRUNKEN NOODLES (PAD KEE MAO)

Steps:

• Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
• Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)

Steps:

• Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
• When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
• Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
• Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
• Add chicken and cook until slightly browned.
• Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
• Add noodles and sauce to skillet.
• Stir fry for several minutes.
• Remove from heat and enjoy.

SLOW-COOKED THAI DRUNKEN NOODLES

Steps:

• Place pork, onion, corn, if desired, peppers and mushrooms in a 6- or 7-qt. slow cooker. Whisk broth, soy sauce, honey, garlic, Sriracha chili sauce and ginger until blended; pour over top. Cook, covered, on low 5-6 hours or until pork is cooked through and vegetables are tender., Meanwhile, cook pasta according to package directions; do not overcook. Drain noodles and rinse under cold water. Stir noodles and peas into slow cooker; let stand 15 minutes. Garnish with basil.

THAI DRUNKEN NOODLES

Steps:

• Soak noodles according to directions for stir-fry; drain.
• In a large skillet or wok heat oil over medium heat. Add garlic and stir-fry until light brown. Add onions, tomatoes, red bell pepper and green beans; continue to stir-fry over medium heat 1-2 minutes.
• Stir in noodles. Add lime juice, garlic chili pepper sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender.

THAI DRUNKEN NOODLES

Steps:

• Cook noodles as directed on package, omitting salt. Meanwhile, mix soy sauce, vinegar, sugar, chili-garlic sauce and 2 Tbsp. dressing until blended.
• Heat remaining dressing in large deep skillet or wok on high heat. Add onions and garlic; cook and stir 2 min. Remove from heat.
• Add tomatoes, noodles and soy sauce mixture; mix lightly.

THAI BEEF DRUNKEN NOODLES RECIPE - (4.6/5)

Steps:

• 1. Marinate beef with soy sauce. 2. Sauteed beef in a wok for 5 minutes under high heat with 1 tablespoon of canola oil. 3. Save beef in a bowl. 4. Cut bell peppers into 1" squares. Dice in the wok under medium heat until soft with 1 tablespoon of canola oil. 5. Add bean sprouts and sauteed for 2 minutes. 6. Save the veggies in a separate bowl. 7. Put cut rice noodles in a pot of boiling water until they separate. Strain them. 8. Mix chicken broth, five spice powder, oyster sauce, corn starch and Sriracha. Stir well. 9. In a hot wok, add the gravy mixture, then the cooked noodles, beef and veggies.

DRUNKEN NOODLES- HOW TO MAKE THAI SPICY NOODLES (PROVEN RECIPE)

Steps:

• Soak the dried noodles in hot water for ten minutes or until they are soft and translucent. Drain and set it aside.
• Cut the chicken thigh meat into one-inch length pieces. Marinate with B for fifteen minutes.
• Place the bird's eye chilies and garlic into a mortar and grind them into a paste.
• Peel off the fibrous surface of the Chinese broccoli stem. Cut them into one to two inches sections.
• Slice each baby corns on the bias into three sections.
• Cut a large red chili into thin rings and remove the seeds.
• Clean the basil and use the leaves only.
• Heat some oil over low heat in the wok. Saute the garlic and chili until aromatic, which will take less than a minute.
• Add the chicken thigh meat and stir-fry over low to medium heat until it starts to turn color.
• Add the Chinese broccoli and baby corns to the wok. Continue stir-frying until the stem of the vegetable become soft.
• Add the noodles to the wok.
• Add all the seasoning D to the wok.
• Stir-fry over high heat until you can smell the wok aroma.
• Turn off the heat, and add the basil leaves and sliced red chilies. When all the leaves are wilted, transfer the noodles to the serving plate to serve immediately.

THAI DRUNKEN NOODLES RECIPE

Steps:

• 1. To make your easy drunken noodle sauce you only need 4 ingredients. First you want to mince up some fresh ginger it brightens all the flavors in this sweet, savory and salty sauce. then add your oyster sauce and fish sauce and stir to combine. The last ingredient you will be adding is a sweet soy sauce, yes sweet soy sauce not regular soy sauce their is a difference. If you do not have sweet soy sauce because it can be hard to find if you don't have an Asian market nearby. You can take regular soy sauce and for every tablespoon you use add 1 teaspoon of brown sugar and stir to combine. Stir to combine all ingredients and set aside.
• 2. My number one tip is to prep all your vegetables and meat before you start your stir fry because when you start everything moves very quickly and you want to be able to grab and throw into the wok without stopping the heat under the wok. From start to finish this takes around 10 to 15 minutes depending on the protein you are using. People ask me can I do this without a wok the answer is yes just make sure you use a large enough sauté pan to hold everything. Turn your wok on medium high heat add your grapeseed oil and when you see the fist puff of smoke add your serrano pepper and minced garlic. As soon as the vegetables hit the hot oil stir them around in the pan to keep the garlic from burning they will only cook for less than 1 minute before adding your chicken thighs pieces.
• 3. Make sure the chicken thighs are cut up into bite size pieces cutting them against the grain of the meat will make them more tender. Add the chicken to the garlic and serrano pepper and keep stirring and moving the meat and vegetables around in the pan. You will cook the meat around 5 to 7 minutes depending on how small you cut your chicken thigh bites. You do not need to salt and pepper your chicken or vegetables because their is plenty of sodium in the sauce,.
• 4. When the chicken thighs are cooked most of the way through it is time to add sliced onions, sugar snaps and cherry tomatoes. Keep everything moving around in the wok or sauté pan you don't want to meat or vegetables to burn from the high heat so the trick is to keep everything moving around in the wok. Cook these vegetables from 2 to 3 minutes. The rice noodles should be cooked and ready I like to soak them in hot water until they are al dente it is very important that you don't overcook the pasta because the rice noodle will fall apart in the wok while you are tossing. Please read the cooking instructions on the rice noodles use the stir fry cooking instructions it is very important.
• 5. Add your cooked rice noodles to the wok and toss them around in the pan cook them in the hot wok for about 2 to 3 minutes let the rice noodles soak up all the flavors from everything in the wok. Add your drunken noodle sauce toss to incorporate all the sauce with the noodles then top with fresh Thai basil and scallions and squeeze fresh lime juice turn off the heat toss all the ingredients one last time and serve hot.