Drunken Noodles

Drunken Noodles
Photo by Noel Barnhurst


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

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 large tomato, cut into wedges
    • 1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
    • 3 tablespoons rice vinegar
    • +18 other ingredients

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