Drunken Noodles


drunken.noodles 11.25.05 AM

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Along with the peas, our friends Lauren and Jason also have bunches of beautiful basil growing in their garden. This purple-tinged type is Thai basil, and it’s perfect in these Drunken Noodles. Thai basil has a slightly anise or licorice favor, and it holds up to heat better than its Mediterranean cousin.

Drunken Noodles gets its name from the spiciness of the dish, and not because there is alcohol in it; allegedly you have to drink lots of beer to sooth flaming taste buds. However, the spice can be toned down for those who have neither a spice nor a beer tolerance.


1 14 oz package of flat rice noodles
2 T vegetable oil
6 garlic cloves
1 lb chicken, cut into bite-sized pieces
1/8 c fish sauce
1/4 c soy sauce (1/8 c light soy sauce and 1/8 c black soy sauce is the best, but if you can’t find it, 1/4 c of regular soy sauce will do)
1/2 T sugar
4 large plum tomatoes
2 Anaheim chili peppers
1/8 c chopped fresh Thai chilies (Or as much crushed red pepper as you can stand. This is obviously optional.)
1 green pepper
1/2 c fresh Thai basil leaves


Put a pot of salted water to boil on the stove. Heat the oil in a skillet. Add the garlic and Thai chilies to the hot oil. Stir for one minute. Add the chopped chicken. Cook fully. While the chicken is cooking, put the rice noodles in the boiling water. Add the sauces, tomatoes, and peppers to the skillet. Once the noodles are finished cooking, drain them and add to the skillet. Mix well. Top dish, or individual bowls, with the chopped Thai basil leaves.

Eat with chopsticks if you are so inclined.

Stay tuned tomorrow for how to use Mediterranean basil.


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