Chef John's Drunken Noodles
I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory on how this dish got its name. The other theory is that it got its name because at one point it was made with wine — but that's not as entertaining! Serve garnished with Thai basil and lime, if desired.
- 8ounces dried rice noodles
- ¼cup oyster sauce
- ¼cup soy sauce
- 1tablespoon Asian fish sauce
- 1tablespoon maple syrup
- 1teaspoon white sugar
- 2tablespoons cold water
- 2tablespoons vegetable oil
- 1teaspoon sesame oil
- 1cup shallots, thinly sliced
- 6teaspoons chile padi (bird's eye chiles), thinly sliced
- 4cloves garlic, minced
- 2½ pounds skinless, boneless chicken thighs, cut into strips
- 1pound Chinese broccoli, sliced
- 4stalk (blank)s green onions, thinly sliced
- 1cup fresh Thai basil leaves
Step 1Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
Step 2Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
Step 3Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.
Step 4Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
Step 5Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.