A couple of weeks ago, I made “Drunken Noodles”. Why drunken? There’s no flambéing , no vodka – no alcohol at all – it’s genesis and name came from intoxicated individuals looking to satisfy their hunger in an instant.
The ingredients of this dish live for the most part, in the pantry. Not only is it super convenient to make, it doesn’t require a host of other dishes to accompany it. Some times I add chicken or shrimp for Yours Truly, but for me personally, I prefer not to obstruct my noodles with too many add-ins. This way I can focus on the noodle with its clingy, spicy sauce.
As for ingredients, I would recommend stocking-up on authentic sauces and noodles. This way you will have them in your pantry, ready to be rustled up on demand. Personally speaking, I love Banh Pho noodles. I have tried the easily obtainable Annie Chungs – they gave me an inferiority-complex and made me feel like I can’t cook – but then I realized, it wasn’t me, it was the noodle as it lacked that characteristic chewiness. The sauces listed below are also worth searching for and of course with a bit of planning, everything is available online. The sweet soy sauce is imperative to this glistening dish. It’s the love child of licorice and molasses and balances the fiery heat from the chilies and barely cooked garlic.
If you happen to live in or near NYC, I found this really cool Thai Grocery store in Chinatown tucked in to this ‘muse’ called Bangkok grocery – it’s where all the restaurant chefs go. If you’re in Queens, there’s Inthira Thai, otherwise, Amazon or Pinoy Outlet for online ordering.
1oz (16oz) pack of Banh Pho (Broad rice noodle)
9 cloves garlic +2 Birdseye chili pounded
1 tsp. chili powder
1 Onion, sliced
1 Red Pepper, thinly sliced
1 Roma tomato, cut in to 4 wedges
2 Birdseye chili, sliced lengthwise (to finish dish)
2- 4 tbsp. Vegetable oil or lard
1 cup loosely packed Holy/Thai basil, leaves only, not stems
Fish sauce 4 tbsp. (substitute it with light soy sauce for vegetarian or vegan)
3 tbsp. Sweet soy sauce
2 tbsp. Oyster sauce (optional)
2 tbsp. light soy sauce (optional)
White ground pepper (optional)
1 tsp. Sriracha
1 tsp. salt
Juice from 1 lime
1) Cook the rice noodle in a large pan of water for 6 mins. Drain whilst running under cold water. Once fully dry, coat with noodle sauce and set aside.
2) Pound the chilies and garlic. In wide, non-stick pan, heat the oil, sauté garlic-chili paste for a few seconds, followed by the onions and Bell pepper slices. Remove half this mixture and set mixture aside. Add half the noodles and toss well and then let noodles stand so they can get crisp in paces. Once there is a brownish color with noodles crisp in places, remove from heat. Toss in half the tomatoes and bail leaves and place in a large bowl. Repeat with remaining noodles, sautéed vegetables, tomatoes and basil. Toss to combine together and finish with lime juice