I LOVE a good drunken noodle dish, however, too often they are far too spicy for me to stay comfortable while eating it and after. I’ve never been into spicy foods. I can tolerate eating them but my stomach does not agree with the decisions my brain and mouth is making. So, I’ve set out to try various drunken noodle dishes and make a version I can live with…both flavorful and toned down with easily accessible ingredients while retaining an authentic taste.
Ingredients:
- 7 oz rice noodles , (dried and wide) you can also use Pad Thai Noodles, as I did.
STIR FRY
- 2 tbsp oil (peanut, vegetable or canola)
- 4 large cloves of garlic , minced
- 3 Thai chillies , deseeded, very finely chopped (if using saraeno peppers, use 1 tsp cayenne)
- 1/2 onion , diced
- 10oz chicken thighs (or breasts) , chopped into bite size pieces
- 3 tsp fish sauce
- 3 green onions , chopped into 2 inch pieces
- 1 cup Thai Basil leaves (if using regular basil, add 1 star anise)
SAUCE
- 6 tbsp oyster sauce
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce (or 1 1/2 tbsp light + 1 1/2 tbsp molasses)
- 4 tsp sugar
- 2 tbsp water
Directions:
Cook: Noodles according to directions on package.
Stir Fry the oil, garlic, chillies (or peppers), onion, chicken thighs, fish sauce, green onions, basil, and star if using.
Make Sauce: mix oyster sauce, soy sauce, water and sugar together.
Once chicken is cooked: Add Noodles to stir fry and fold.
Add Sauce after folding noodles into stir fry
