Thai Drunken Noodles

Thai Sweet and Spicy Chili Drunken Noodles

There’s a local Thai Place where we love their Drunken Noodles! And if you know me, I’m always trying to re-create our favorite dishes at home where I know exactly what’s going into our food (and we end up paying less than eating out too!). My hubby declared this one spot-on and it’s really easy too.

Drunken Noodles don’t contain much alcohol. They call them that because you’re supposed to have them so spicy you’ll want to drink a lot to help put out the fire in your mouth from the heat. We don’t make them quite that spicy!

Granted, there’s a good deal of sugar in the sauce but this recipe makes enough that you can reserve half of the sauce to use later. We used the leftover sauce later in the week and tossed it with the same kind of noodles later in the week but used organic edamame, onions and red peppers for the veggies with some smoked salmon flaked on top and more toasted sesame seeds.  Next time, I plan to try subbing honey for the evaporated cane juice I used in this recipe.

Evaporated Cane Juice is a less processed version of granulated sugar that retains more of the minerals (mostly B vitamins and calcium from what I’ve read).

Traditionally, most Thai recipes use fish sauce but since most people don’t have that on hand, I subbed soy sauce. I always keep a container of dried red chills in my cabinet since they’re great for spicing up dishes and they last such a long time.

We like this as a good option for a meatless meals so I use eggs but you can add chicken or shrimp if you’d like! :)

What You’ll Need:

  • 1 cup rice vinegar
  • 1 cup evaporated cane juice
  • ½ cup water
  • 6 tbsp soy sauce
  • 4 tbsp dry white wine
  • 3 large cloves garlic (or 6 small cloves), minced
  • 3-5 finely minced dried red chilies with seeds (3 is a slight kick, 5 is pretty spicy)
  • 2 tbsp cornstarch dissolved in 2 tbsp cool water
  • 1 package Tagliatelle Egg Noodles (such as Bionature Organic)
  • 1 cup diced carrots (frozen or fresh)
  • 1 cup red and yellow peppers, diced (I buy frozen organic ones)
  • ½ yellow onion, diced
  • 1 small can bamboo shoots
  • 6 eggs, beaten
  • Coconut Oil, for sautéing veggies
  • Toasted Sesame Seeds, for garnish

In a large saucepan, combine rice vinegar, sugar, water, soy, wine, garlic, and chilies. Bring to a full boil and then reduce heat and simmer 10-15 minutes. Stir in cornstarch mixture and reduce heat to low and cook until sauce begins to thicken.

Place a large pot of water on the stove and bring to a boil for the noodles.

Meanwhile, in a sauté pan, add 1-2 tablespoons coconut oil and sauté onions over medium high heat 2-3 minutes until they are translucent. Reduce heat to medium and add in peppers, carrots and bamboo and cook until crisp, tender, about 5 minutes. Push veggies to side and scramble eggs in the same pan.

Cook noodles according to package directions (the ones we use only take 4 minutes). Drain noodles and toss with veggie and ½ of sauce (reserve remaining sauce for later use).

Sprinkle with toasted sesame seeds and enjoy immediately.

Thai Drunken Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup rice vinegar
  • 1 cup evaporate cane juice
  • ½ cup water
  • 6 tbsp soy sauce
  • 4 tbsp dry white wine
  • 3 large cloves garlic (or 6 small cloves), minced
  • 3-5 finely minced dried red chilies with seeds (3 is a slight kick, 5 is pretty spicy)
  • 2 tbsp cornstarch dissolved in 2 tbsp cool water
  • 1 package Tagliatelle Egg Noodles (such as Bionature Organic)
  • 1 cup diced carrots (frozen or fresh)
  • 1 cup red and yellow peppers, diced
  • ½ yellow onion, diced
  • 1 small can bamboo shoots
  • 6 eggs, beaten
  • Coconut Oil, for sautéing veggies
  • Toasted Sesame Seeds, for garnish
Instructions
  1. In a large saucepan, combine rice vinegar, sugar, water, soy, wine, garlic, and chilies. Bring to a full boil and then reduce heat and simmer 10-15 minutes. Stir in cornstarch mixture and reduce heat to low and cook until sauce begins to thicken.
  2. Place a large pot of water on the stove and bring to a boil for the noodles.
  3. Meanwhile, in a sauté pan, add 1-2 tablespoons coconut oil and sauté onions over medium high heat 2-3 minutes until they are translucent. Reduce heat to medium and add in peppers, carrots and bamboo and cook until crisp, tender, about 5 minutes. Push veggies to side and scramble eggs in the same pan.
  4. Cook noodles according to package directions (the ones we use only take 4 minutes). Drain noodles and toss with veggie and ½ of sauce (reserve remaining sauce for later use).
  5. Sprinkle with toasted sesame seeds and enjoy immediately.

The leftovers are extra yummy the next day…if there are any!

Sauce adapted from this recipe.

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