Drunken Noodles

Drunken Noodles
Photo by Noel Barnhurst


  • 4 large plum tomatoes
  • ¼ cup fish sauce (nam pla or nuoc nam)
  • 2 14-ounce packages 1/4-inch-wide flat rice noodles
  • 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total)
  • ¼ cup black soy sauce
  • 1 ½ pounds ground chicken
  • 12 garlic cloves
  • + 5 more ingredients
    • ¼ cup Golden Mountain sauce or light soy sauce
    • ¼ cup vegetable oil
    • ½ cup fresh Thai basil leaves or regular basil leaves
    • 1 tablespoon sugar
    • ¼ cup fresh Thai chiles

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 throu...

View full recipe at Epicurious


Variations on Drunken Noodles

  • Drunken Noodles
    • 1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
    • 1 large tomato, cut into wedges
    • 1/4 cup thinly sliced fresh basil
    • +18 other ingredients

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