I’ve been told that they are called drunken noodles because it’s a good idea to have some ice cold beer on hand to help tame the spiciness of the dish and also that it’s good hangover food.
8 oz. dried rice noodles such as those used for pad Thai
2 Tbsp oil (peanut, vegetable or canola)
3 large garlic cloves, peeled & minced
8-10 fresh Thai chillies, stemmed and minced (use more or less for the spice level you like)
1/2 medium yellow onion, thinly sliced
8 oz. boneless, skinless chicken thighs, cut into bite size pieces
2 tsp. fish sauce (nam pla)
2 green onions, cut into 2-inch pieces
1 cup fresh Thai Basil or Thai Holy Basil leaves
3 Tbsp oyster sauce
3 Tbsp soy sauce
2 tsp. sugar
1 Tbsp water
- Prepare noodles per package directions. Drain and set aside.
- In a small bowl, mix together the oyster sauce, soy sauce, sugar and water.
- Heat the oil in a wok or large heavy skillet over high heat.
- Add the garlic and chili and cook for 10 seconds.
- Add the onion, cook for 1 minute.
- Add the chicken and fish sauce and fry, tossing until cooked, 2-3 minutes.
- Add the green onion, noodles and oyster-soy sauce and cook, stirring for 1 minute until the sauce reduces and coats the noodles.
- Remove from the heat and immediately add the basil, tossing until just wilted, then serve immediately.