Monday, July 30, 2012

Drunken Noodles


This is a Thai dish that derives it's name from the hot and spicy sauce that makes one so very thirsty while eating this dish.  This version does not drive one to drink, but a tall glass of water is a good addition to this meal. :)


1 16 oz. pkg fettucine noodles
(rice noodles)

2 cups finely cubed chicken breast
(I have the butcher cut it up for me, a little smaller than half inch cubes.)

2 T. vegetable or olive oil

1 well rounded T. minced garlic

1 Anaheim pepper seeded and chopped

½  red bell pepper diced

1 cup matchstick carrots

1 cup bean sprouts

1 cup mushroom slices

4 T  hoisin sauce

3 T fish sauce

2 T low sodium soy sauce

1 T chili garlic sauce

4 t. sugar

¼ cup thinly sliced fresh basil leaves

fresh squeezed juice of one lime



Cook noodle according to package directions.  Drain when cooked.

While pasta boils, sauté chicken in oil over high heat until chicken is very nearly done and beginning to brown. Remove from pan.

Add garlic and begin to sauté. After 30 seconds add remaining vegetables.
Stir fry to desired doneness.

In the meanwhile, mix/stir hoisin sauce, fish sauce, soy sauce, chili garlic sauce, and sugar in a small bowl.

When vegetables are nearly done add chicken back in and pour sauce over all. Continue to stir for about one or two minutes till sauce is hot and sugar is dissolved.

Pour chicken and vegetables in sauce over the cooked noodles.
Top with fresh basil and lime juice.
Toss and serve.
About 4-6 servings

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