Jolene’s Culinary Adventures with Friends and Food: Drunken Noodles
This dish was absolutely yummy! Russell likes his food spicy so I added some chili paste to his as well as some Thai chilies. I did have to go to the one asian specialty store in town to find rice “flakes” (flat rice noodles), if you are unable to find rice flakes I would recommend just getting rice noodles of any sort. Your drunken noodles will not have the traditional flat rice noodles but it will still have the great taste. I would definitely make this again and cannot wait to expand my Thai cooking!
- 1 pkg flat rice noodles (flakes, shards, or sticks)
- sliced fresh mushrooms
- sliced bell pepper (I prefer orange bell pepper)
- 3-4 cloves garlic, minced
- 1/2 large onion, sliced
- 2 eggs scrambled
- 2-3 boneless chicken breasts (or your choice of meat)
Sauce (combine in a separate bowl):
- 1/2 cup oyster sauce
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 3 tablespoons lime or lemon juice
Boil rice noodles until softened, about 5-7 minutes. Heat vegetable oil in large pan or wok. Add garlic and onion until aromatic. Add peppers and mushrooms, cook until vegetables are soft. Remove from pan and set aside.
Scramble eggs (add oil if necessary) and set aside. Add chicken (or meat of choice) to pan and season with salt and pepper. Once chicken has cooked, add vegetables, noodles, scrambled eggs, and sauce. Toss until throughly coated.
Add chili paste and Thai chilies to add heat to the dish if you would like.