Frank's Recipes! Drunken Noodles

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Drunken Noodles

8 ounces of wide rice ribbon noodles (sen yai)*
*fresh are even better
handful of shelled shrimp (optional)
1- 2 chopped chicken breasts
1/4 cup of firm tofu, cut into small cubes (optional)
1 tablespoon chopped garlic
1 sliced shallot (optional)
1/2 Red sweet pepper cut up in 1 inch square pieces
1/2 med. red onion cubed
Handful of cubed cabbage
1 cubed seeded tomato
1 whisked egg

Generous sprinkling of white pepper

The following coats the noodles with a "sauce" of great flavors
2 tablespoons Oyster sauce (Lee Kum Kee is the best)
1 tablespoon white (rice) vinegar or (Chinese black vinegar is good as well)
1 tablespoon fish sauce (taste and add at the end)
1+ tablespoons of palm sugar (white is okay if not available)
1 tablespoon lime juice
1 teaspoon prik phom (ground red chillies) or Sambol Olek (ground chile in jar)
1/4 cup of bean sprouts (optional)
chopped mixed red and green prik chi fa (jalapenos)** according to taste
**(Thai birds fresh are even better) I would use 4 Thai chillies for medium hot
coriander for garnish
green onions sliced for garnish
Handful of bai gaprao (holy basil leaves) or Khrapao (Thai basil)
1 bulb of pickled garlic, thinly sliced (garnish)
3-4 red jalapenos, julienned (garnish) optional
Toasted chopped peanuts (garnish)

Soak the noodles in warm water for about 15 minutes.
Optional garnish: Reserve a handful and cut them into 3 inch lengths to fry in hot oil until crispy.

I fry shallots garlic add chicken breast brown, add veggies, scoop onto sides of wok, add eggs cook then flip over and then shred in long ribbons. Add everything else. If you don't have a wok or are uncomfortable with the speed required, I would suggest cooking your ingredients before hand then just add them all at one time to the noodles and sauce ingredients. Toss in the bean sprouts, tomatoes, and basil at the end toss to warm, don't over cook them. If desired the tofu can be marinated in some dark soy to which a couple of sliced chillies are added.

Also there is a tofu that is already flavored and kind of dry that is very tasty in this dish. The fried noodles, sliced green onions, toasted chopped peanuts, a little coriander, basil leaves, and the pickled garlic are then added as a garnish.

* Sen Yai /Rice noodles You can find these fresh in Oriental markets, don't put them in the refrigerator or they harden and you will go crazy trying to separate them. They also go sour if not used within a day. I always keep a package of the widest dry rice noodles for a quick Drunken Noodle fix.

**I much prefer using only Thai Bird chiles and Thai Dragons in this and all Thai cooking, but in some areas it is difficult to find these. I normally would use more chiles, but start here and work up to your tolerance!

***Lee Kum Kee is the Oyster Sauce with the people in the boat on the label. It costs more BUT is so much better!

**** Fish sauce cooks out quickly and always needs to be added at the end