Drunken Noodles is my favorite Thai dish next to Fresh Rolls. I decided to start making it myself because traditionally it is made with fish and oyster sauce. It's super easy to make and perfect when you want to have a homemade takeout night.
Cook Time: 30 Minutes
Makes about 2-3 servings
1-8 oz. package of wide rice noodles - you can also use any pasta you like
1 bunch of Chinese broccoli - you can use bok choy or spinach)
1 red bell pepper sliced
2-3 shallots sliced or onion
1 8 oz. package of mushrooms of your choice
5-6 large garlic cloves minced
1-2 Thai chili’s chopped - you can also use regular chili’s or even red pepper flakes to taste
1 cup of Thai basil or regular basil
White pepper or regular pepper to taste
2 Tbs of mushroom sauce
1-1/2 Tbs light or regular soy sauce
1-1/2 Tbs of Dark soy sauce (this gives it the beautiful dark color. You can find it at any Asian market or H-Mart. If not just use regular soy sauce.)
2 Tbs of sugar
1/4 cup of water
1 Tsp of corn starch (this will help the sauce get thick so it will stick to the noodles)
First make the sauce by combining all the ingredients to a large bowl and mix well and set aside.
Next place a skillet over medium heat and add in the oil.
Once the oil is hot add in the mushrooms, garlic, shallots, peppers.
Cook while stirring occasionally for about 6-7 minutes. Then add in the Chinese broccoli and basil.
Cook for an additional 2-3 minutes or until the greens have wilted.
Now carefully pour in the sauce mixture and let it come to a simmer. The sauce will begin to thicken after about 2 minutes.
Add in the noodles and stir to combine everything.
Squeeze on a little fresh lime juice before serving.
Cooking Notes: Rice noodles are extremely starchy and making them takes a little practice. You can always try making this dish with the pasta of your choice to make things easier.