Sober up with Drunken Noodles
THAI CHICKEN DISH A PERFECT WAY TO USHER IN NEW YEAR'S DAY
It's customary in Asian countries to eat long noodles on New Year's Day to signify longevity. Plus, the filling pasta helps to aid in a speedy recovery if you celebrated with too much champagne the night before.
This traditional Thai dish, called Drunken Noodles or pad kee mao, is also named for just that reason — it's perfect for eating after a long night of drinking with friends.
Hearty rice noodles and chicken are tossed in a spicy and fragrant sauce of basil, ginger and garlic to refresh the senses and set you right for the New Year.
THAI DRUNKEN NOODLES WITH CHICKEN
For the chicken and marinade:
12 oz. chicken thighs or chicken breast, cut into D-inch-thick slices
1 t. soy sauce 1 t. sesame oil 2 t. cornstarch
For the noodles and sauce:
8 oz. wide dried rice noodles
1 A t. brown sugar, dissolved in 1 T. hot water 1 T. dark soy sauce
1 T. fish sauce
1 T. oyster sauce Pinch of ground white pepper
4 T. vegetable or canola oil, divided
3 cloves garlic, minced A t. grated fresh ginger plus 1-inch segment cut into matchsticks A onion, julienned
1 red bell pepper, seeded and julienned
2 scallions, green parts cut
Place the chicken in a medium bowl and pour on the soy sauce and sesame oil. Sprinkle on the cornstarch and mix until the chicken is evenly coated. Set aside for 20 minutes.
Follow the directions on the rice noodle package to prepare your noodles. Drain and rinse the noodles with cold water to prevent sticking.
In a small bowl, stir together the dissolved brown sugar and water mixture, soy sauce, fish sauce, oyster sauce and white pepper; set aside.
Heat 2 tablespoons oil in a wok or large nonstick pan, set over medium-high heat, until it’s close to smoking. Add the chicken and sear the pieces for 1 minute on each side until it’s almost cooked. Remove the chicken from the pan and set aside while you cook the vegetables.
Continue with the wok on medium-high heat and add the remaining 2 tablespoons oil, along with the garlic, grated ginger, ginger matchsticks, julienned onion and red bell pepper slices. Stir-fry the vegetables for 30 to 45 seconds then add the scallions, chili peppers, basil and Shaoxing wine. Stir-fry another 30 seconds and add in the rice noodles, chicken and sauce mixture. Use two spoons or tongs to toss everything for another 2 minutes until the noodles are warmed through, uniform in color, and the chicken is fully cooked.
Serve with basil leaves, thinly sliced scallions and a lime wedge.
into 2-inch segments 4 Thai red chili peppers, minced
1 c. loosely packed holy basil or Thai basil, roughly chopped
1 tablespoon Shaoxing wine or mirin
Basil leaves for garnish 1 scallion, thinly sliced into
rounds for garnish Lime wedges for garnish