Drunkard's Noodles Recipe

Drunkard's Noodles

Thai Drunkard's Noodles is delicious stir-fried one-dish meal consisting of fresh, wide, rice noodles, known as sen yai, along with fresh basil, baby corn, carrot, onion, hot chilies, and garlic. This version is made with sliced chicken breast meat, but you can use pork loin if you prefer. The finished dish is a plate of soft and sticky, chewy and delicious, and usually quite spicy, fried noodles that taste amazing.

The Thai words Kee Mao (ขี้เมา) mean drunkard. Several popular theories exist for the naming of the dish. One of the most common comes from the idea that you would come home late after a night of drinking and cook something with whatever was left in the frig, another says that these noodles are so spicy that you need to drink a lot of beer to get them down, so you get very drunk at dinner.

Despite the funny name, these Thai noodles make a delicious meal. They are quick and easy to prepare.

Yield: 1 - 2 serving
Prep time: 10 Minutes
Cooking time: 3 - 4 Minutes
Ready in: 15 Minutes

Ingredients:

  • About 2 Cups Wide Rice Noodles
    (Fresh Sen Yai, or prepared dry noodles)
  • 1/2 Cup Chicken Meat
    (sliced chicken breast or pork loin)
  • 1 - 2 Baby corns
    (cut lengthwise into slices)
  • 2 -3 small pieces Carrot
    (cut lengthwise into slices)
  • 2 - 3 thin slivers Thai Long Chili
    (mild chili (red, yellow, or orange))
  • 1 bunch Fresh Green Peppercorns
    (leave the corns together in the bunch)
  • 10 thin slivers Finger root
    (about 1 average finger, cut into very thin slivers, lengthwise)
  • 3 - 4 Thai Hot Chili
    (whole red and green chilies. Use less if you don't like it spicy.)
  • 1/2 slice Brown or Yellow Onion
    (just enough to get about 4 - 5 small pieces of onion)
  • 3 - 4 small cloves Garlic
    (not peeled)
  • 1 Cup Thai Sweet Basil
    (Star of siam basil, the one with the purple flower tops)
  • 1 Tablespoon White cane sugar
  • 2 teaspoons Light Soy Sauce
  • 2 teaspoons Oyster Sauce
  • 1/2 teaspoon Dark Sweet Soy Sauce


Basic Directions:

1) Fry chili, garlic, and onions in oil for one minute.

2) Add baby corn, sweet chili, carrot, and green peppercorn bunch. Stir it all well and cook for another 10 or 15 seconds.

3) Add the chicken and cook until nearly done, then add soy sauce, oyster sauce, and sugar. Cook until the sugar dissolves.

4) Add the precooked rice noddles. Stir until completely coated in the sauces.

5) Remove from the heat. Add fresh basil and toss in well. Serve immediately.

For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=21