Drunken noodles with chicken and Chinese broccoli
Thai cuisine · Food Wishes · ♥ 16.7K likes · 447.3K views · 10 min video
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Timestamp
Ingredients
Method
Techniques
- dried rice noodles
Submerge the dried rice noodles in hot tap water (about 120 degrees) and soak 10 to 15 minutes, swishing a couple of times to separate, until flexible.
- thinly sliced shallots
- sliced scallions
- finely minced garlic
- sliced Thai bird chilies
- Thai basil
- boneless, skinless chicken thigh
- Chinese broccoli
Prep the shallots, scallions, garlic, Thai bird chilies and basil; thinly slice the chicken; separate the Chinese broccoli stems from the leaves and slice the stems thinly at an angle.
- oyster sauce
- soy sauce
- Asian fish sauce
- maple syrup
- white sugar
Stir together the sauce: oyster sauce, soy sauce, a little fish sauce, a little maple syrup, a spoon of white sugar and a couple tablespoons of cold water.
Mixing the drunken noodle sauce
- 2 tbsp cold fresh water
- 2 tbsp vegetable oil
- 1 tsp sesame oil
Heat the vegetable and sesame oils in a wok or large frying pan over medium-high; stir-fry the shallots, chilies and garlic about two minutes until the shallots soften.
Clear a space in the middle, lay in the chicken in a single layer and sear about a minute, then mix.
Add the broccoli stems and stir-fry about two minutes until just tender and the pan turns steamy.
Pour in the sauce and the green onions and bring to a simmer.
Add the soaked noodles and toss with tongs a couple of minutes until they absorb the sauce and are perfectly cooked, neither mushy nor firm.
Turn off the heat, stir in a large handful of basil until wilted, taste for seasoning and serve, garnished with a sprig of Thai basil.