Thai Drunken Noodles

Maybe this dish should be called Chinese Drunken Noodles, after all, it is more Chinese influenced that Thai, however it does have some of the Thai flavor profiles. Lately, I have been into making extremely easy dishes that are basically just a mix of lots of ingredients, and thrown together in a bowl at the end. It could be that I keep thinking of how awesome my Dan Dan Noodles were some time ago, and maybe that’s what led me to make these Drunken Noodles, or maybe it was the fact that I had to use up some of the Thai basil I had purchased one morning at the farmer’s market. Whatever the case, I am sure glad I made this recipe.

Thai Drunken Noodles Recipe

Thai Drunken Noodles is basically a noodle dish that incorporates an awesome sauce consisting of fish sauce, soy sauce, and some garlic chili, among other things. Meat, or no meat can be used as well. As Thai drunken noodles commonly use a broader noodle, maybe something in line of a chow fun, I decided to make mine using a simple fettucine pasta.

Let’s get started.

Ingredients:

  • 1 lb of your favorite fettucine
  • 4 whole chicken breasts, cut into bite-sized cubes
  • 2 tbsp canola oil
  • 1 whole green pepper, seeded, and chopped
  • 1 small onion, chopped
  • 1 serrano chili, seeded, and chopped
  • 6 cloves garlic, minced
  • 2 tbsp fish sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp garlic chili sauce
  • 2 tbsp honey
  • 1/4 cup chicken stock
  • 1/4 cup of Thai basil, plus extra for garnish
  • 1/2 cup of roasted peanuts, chopped
  • 1 whole lime, quartered
  • 1 tsp salt
  • 1 tsp white pepper

Start by seasoning our chicken. Add the salt and white pepper to the chicken. Mix well, and set aside.

Bring a large pot of water to a boil.

During this time, heat the oil in a large skillet over medium-high heat. Add in the chicken, and begin cooking it until it changes color, about 7 minutes.

How to make Thai Drunken Noodles

Once the water is boiling, add in your pasta, give a good stir, and cook just until under al dente. Drain.

Next, add the fish sauce, hoisin sauce, garlic chili sauce, honey, and stock to a small mixing bowl, and do just that. Mix.

Pour the chicken onto a large plate, then toss in the garlic, serrano chili, bell pepper, and onion. Cook for a few minutes, then add the chicken back into the skillet. Give it a nice flip or two. Add in the drained pasta, basil, as well as the sauce. Give a nice stir, or a few more good tosses.

Cook for another few minutes, or until the chicken is no longer pink.

When you are ready to plate, simply place in a bowl, topped with fresh basil leaves, chopped peanuts, and some lime. Dig in.

The flavors and comfort you get out of this dish is awesome. You get that comfort from what you think of is great Chinese noodles, but then are awakened by those lovely Thai flavors. This dish is a great all-in-one and is warming any day of the week. Hope you enjoy.

Thai Drunken Noodles
Author: 
Recipe type: Main Course
Cuisine: Thai, Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A simple throw together noodle dish with chicken.
Ingredients
  • 1 lb of your favorite fettucine
  • 4 whole chicken breasts, cut into bite-sized cubes
  • 2 tbsp canola oil
  • 1 whole green pepper, seeded, and chopped
  • 1 small onion, chopped
  • 1 serrano chili, seeded, and chopped
  • 6 cloves garlic, minced
  • 2 tbsp fish sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp garlic chili sauce
  • 2 tbsp honey
  • ¼ cup chicken stock
  • ¼ cup of Thai basil, plus extra for garnish
  • ½ cup of roasted peanuts, chopped
  • 1 whole lime, quartered
  • 1 tsp salt
  • 1 tsp white pepper
Instructions
  1. Start by seasoning our chicken. Add the salt and white pepper to the chicken. Mix well, and set aside.
  2. Bring a large pot of water to a boil.
  3. During this time, heat the oil in a large skillet over medium-high heat. Add in the chicken, and begin cooking it until it changes color, about 7 minutes.
  4. Once the water is boiling, add in your pasta, give a good stir, and cook just until under al dente. Drain.
  5. Next, add the fish sauce, hoisin sauce, garlic chili sauce, honey, and stock to a small mixing bowl, and do just that. Mix.
  6. Pour the chicken onto a large plate, then toss in the garlic, serrano chili, bell pepper, and onion. Cook for a few minutes, then add the chicken back into the skillet. Give it a nice flip or two. Add in the drained pasta, basil, as well as the sauce. Give a nice stir, or a few more good tosses.
  7. Cook for another few minutes, or until the chicken is no longer pink.
  8. When you are ready to plate, simply place in a bowl, topped with fresh basil leaves, chopped peanuts, and some lime. Dig in.
  9. The flavors and comfort you get out of this dish is awesome. You get that comfort from what you think of is great Chinese noodles, but then are awakened by those lovely Thai flavors. This dish is a great all-in-one and is warming any day of the week. Hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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