Chef John’s Drunken Noodles is a vibrant and flavorful dish that captures the essence of Thai cuisine. Known for its balance of savory, sweet, and spice, this dish tantalizes your taste buds with every bite. The combination of tender chicken, fresh vegetables, and aromatic herbs ensures that each mouthful is a delight. With its easy-to-follow recipe, you’ll find that creating this delectable meal at home can be both simple and rewarding, allowing you to experience the joy of authentic Thai flavors.
Why We Love This Chef John’s Drunken Noodles Recipe
There’s something truly magical about Chef John’s Drunken Noodles that makes it a favorite among home cooks and food lovers alike. This dish is not just about satisfying your hunger; it’s a celebration of textures and flavors. The chewy rice noodles soak up the rich sauces, the succulent chicken adds heartiness, and the vibrant vegetables bring a freshness that cuts through the richness. Plus, you can easily adjust the spice level to suit your preference, making it a versatile choice for any occasion. The wonderful aroma that fills your kitchen as you prepare this dish beckons everyone to the table, promising a delicious meal ahead.
Ingredients about Chef John’s Drunken Noodles
To create your own mouthwatering batch of Chef John’s Drunken Noodles, you’ll need the following ingredients:
List of ingredients with measurements
- 8 ounces dried rice noodles
- 0.25 cup oyster sauce
- 0.25 cup soy sauce
- 1 tablespoon Asian fish sauce
- 1 tablespoon maple syrup
- 1 teaspoon white sugar
- 2 tablespoons cold water
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 cup shallots, thinly sliced
- 6 teaspoons chile padi (bird’s eye chiles), thinly sliced
- 4 cloves garlic, minced
- 2.5 pounds skinless, boneless chicken thighs, cut into strips
- 1 pound Chinese broccoli, sliced
- 4 green onions, thinly sliced
- 1 cup fresh Thai basil leaves
How to Make Chef John’s Drunken Noodles Directions
Begin your culinary adventure by soaking the dried rice noodles in hot water for about 10 to 15 minutes. This step is crucial as it softens the noodles, making them flexible. Occasionally stir them to prevent sticking. Once they reach this desired texture, drain the water and cover the noodles with a damp paper towel to keep them moist.
Next, combine your flavors by mixing oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and cold water in a small bowl. This rich mixture will be the backbone of your dish, infusing each ingredient with depth and complexity.
Now, it’s time to heat things up. In a wok or a large frying pan, pour two tablespoons of vegetable oil along with one teaspoon of sesame oil. Set the heat to medium-high and let the oil become hot. Stir-fry the shallots, chile peppers, and garlic for about two minutes until the shallots become soft. As you stir, push the mixture to the edges of the pan, creating a space in the center.
Into the center of the pan, add your sliced chicken, allowing it to sear for about one minute. After searing, mix the chicken with the shallot mixture fully, ensuring that the flavors meld together.
Once the chicken is nearly cooked through, add the Chinese broccoli stems and stir-fry for another two minutes until they begin to soften. Next, toss in the Chinese broccoli leaves, stirring until they wilt down beautifully.
At this stage, pour your previously prepared drunken noodle sauce and sliced scallions into the pan, mixing well. You want the sauce to coat all the ingredients and begin to simmer, releasing delightful aromas.
Now it’s time for the noodles. Add the soaked rice noodles to the pan and gently toss everything together. Aim to ensure the noodles are well-coated with the sauce and heated through, usually for about two minutes. Remove the pan from the heat.
Finally, fold in the fresh Thai basil leaves until they wilt and release their fragrance. This step adds a vibrant burst of flavor. Take a moment to taste your creation, adjusting the seasoning as necessary. Once you’re satisfied, it’s time to serve your delicious drunken noodles.
How to Serve Chef John’s Drunken Noodles
Serving Chef John’s Drunken Noodles can be just as important as making it. Presentation adds to the overall enjoyment. Start by placing a generous portion onto each plate, ensuring everyone has a fair share of the chicken, vegetables, and noodles. The colorful dish will make anyone’s mouth water.
To elevate the experience, garnish each serving with a few extra Thai basil leaves and finely sliced green onions. This adds a freshness that contrasts beautifully with the savory components of the dish. Consider serving alongside extra bird’s eye chiles for those who crave a bit more heat. Pair your drunken noodles with a side of fresh cucumber salad or spring rolls for an authentic Thai meal that truly impresses.
When hosting friends or family, serving directly from the wok can be an enjoyable experience. Allow everyone to serve themselves, offering rice for those who might want to mellow the dish’s flavors. Chef John’s Drunken Noodles is best enjoyed hot, so serve immediately!
Expert Tips: Chef John’s Drunken Noodles
To enhance your cooking experience with Chef John’s Drunken Noodles, here are some expert tips you should keep in mind:
- Noodle Prep: Make sure your rice noodles are soaked just right. A short soak can leave them too hard, while soaking them too long can make them mushy. Aim for a nice al dente texture.
- Customize Spice Levels: If you find the chiles too spicy, feel free to reduce their quantity to suit your taste. On the flip side, if you love heat, add more to make the dish really sing.
- Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. The flavor of fresh Thai basil and crisp Chinese broccoli will elevate your dish significantly.
- Cooking Order: Always cook your proteins before adding the more delicate vegetables to ensure everything is cooked to perfection without overcooking any components.
- Wok Techniques: If you’re using a wok, ensure it’s hot before adding your oils. This gives your ingredients a lovely sear, enhancing flavors.
With these tips, you’re on your way to mastering this flavorful dish!
How to Store Chef John’s Drunken Noodles
Storing Chef John’s Drunken Noodles is easy, and doing so properly can help maintain the quality of this delicious dish for another meal. To store leftovers, allow the noodles to cool down to room temperature before transferring them into an airtight container. Make sure to seal it tightly to prevent moisture loss.
You can refrigerate the leftovers for up to three days. When you’re ready to enjoy the leftovers, simply reheat them in a pan over low to medium heat. You may need to add a splash of water or a bit more oil to help loosen the noodles and bring them back to life. It’s essential to heat them through until they are piping hot, ensuring that the flavors revisit your palate delightfully.
For longer storage, consider freezing the drunken noodles. Place them in a freezer-safe container, making sure to store them in single serving portions. When stored properly, they can last for up to three months in the freezer. Thaw them overnight in the fridge before reheating, and they can taste almost like freshly made.
Variation of Chef John’s Drunken Noodles
While the classic version of Chef John’s Drunken Noodles is undeniably tasty, don’t hesitate to experiment and create your variations! Here are some delightful ideas to make this dish your own:
- Vegetarian Delight: Replace the chicken with tofu, tempeh, or your favorite vegetables. Bell peppers, mushrooms, and snap peas work wonderfully. This makes a satisfying vegetarian-friendly option that still bursts with flavor.
- Seafood Twist: Swap out the chicken for shrimp or scallops. Cook them just until they turn opaque and tender; this adds a beautiful seafood flair to your drunken noodles.
- Add More Crunch: Incorporate nuts like cashews or peanuts for an added crunch that complements the noodles’ softness perfectly.
- Herb Variations: Experiment with different herbs such as cilantro or mint for a unique twist. They can add different flavor dimensions to the dish.
- Sauce Variations: For an exciting different flavor profile, try adding a splash of coconut milk to your sauce for a creamy texture or drizzle some lime juice for a zesty kick.
These variations not only diversify your culinary experience but also allow you to tailor the dish to your dietary preferences and the seasons.
FAQ
What are Drunken Noodles?
Drunken Noodles, or “Pad Kee Mao,” is a popular Thai dish made with stir-fried rice noodles, chicken, vegetables, and a flavorful sauce. It’s known for its bold flavors and spice.
How spicy are Chef John’s Drunken Noodles?
The heat level in Chef John’s Drunken Noodles can be adjusted easily. The base recipe uses bird’s eye chiles, which are quite spicy, but you can reduce their quantity or omit them if you prefer a milder dish.
Can I make Chef John’s Drunken Noodles in advance?
Yes, you can prepare the dish ahead of time and store the leftovers in the fridge or freezer. Just remember to reheat thoroughly before serving again.
What can I serve with Chef John’s Drunken Noodles?
You can serve your drunken noodles with a light cucumber salad, spring rolls, or even some steamed jasmine rice to create a well-rounded meal.
What kind of noodles should I use?
Dried rice noodles are ideal for Drunken Noodles, but you can also use fresh ones if you can find them. Just adjust your soaking or cooking times as necessary.
Drunken Noodles
Ingredients
For the Noodles
- 8 ounces dried rice noodles
For the Sauce
- 0.25 cup oyster sauce
- 0.25 cup soy sauce
- 1 tablespoon Asian fish sauce
- 1 tablespoon maple syrup
- 1 teaspoon white sugar
- 2 tablespoons cold water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 cup shallots, thinly sliced
- 6 teaspoons chile padi (bird's eye chiles), thinly sliced
- 4 cloves garlic, minced
- 2.5 pounds skinless, boneless chicken thighs, cut into strips
- 1 pound Chinese broccoli, sliced
- 4 pieces green onions, thinly sliced
- 1 cup fresh Thai basil leaves
Instructions
Preparation
- Soak the dried rice noodles in hot water for about 10 to 15 minutes until softened, stirring occasionally to prevent sticking. Drain and cover with a damp paper towel.
- In a small bowl, mix together the oyster sauce, soy sauce, Asian fish sauce, maple syrup, white sugar, and cold water to create the sauce.
Cooking
- Heat vegetable oil and sesame oil in a wok or large frying pan over medium-high heat. Stir-fry the shallots, chilies, and garlic for about two minutes.
- Add the chicken to the center of the pan and sear for about one minute. Mix fully with the shallots.
- Once the chicken is nearly cooked, add the Chinese broccoli stems and stir-fry for about two minutes. Add the Chinese broccoli leaves and stir until wilted.
- Pour the prepared sauce and sliced scallions into the pan. Mix well and let it simmer.
- Add the soaked rice noodles and gently toss to coat them in the sauce, heating for about two minutes.
- Remove from heat and fold in the fresh Thai basil leaves until wilted. Adjust seasoning as necessary.
Serving
- Plate the drunken noodles and garnish with extra Thai basil leaves and finely sliced green onions. Serve hot.
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