Thai Drunken Noodle - Attempt 1

This is our absolute favorite meal we eat out! And it seems that no matter where we've eaten it, it is always amazing! Although, just like Spaghetti with sauce, every restaurant and cook has their own version of this dish. So, we're working on trying to make it taste exactly like the dish they serve at our new favorite restaurant, the Blue Koi in Hanover!

I was a bit intimidated (not sure why), but I thought it was going to be difficult to make...I was so wrong! SUPER quick and easy!

One note though, definitely chop all the peppers and onions, and cut up the chicken FIRST, and set aside. Also, if you make the sauce up at the very beginning, it makes the whole dish come together very quickly.

Although it's called "Drunken" Noodle, there is no alcohol in this dish. It got it's name because in Thailand after a late night of drinking, men would go to the street vendors and order this spicy filling dish before going home to get sober...

Thai Drunken Noodle - Attempt 1

Ingredients:
2-3 Tablespoons vegetable oil
8 boneless, skinless chicken thighs
1 Tablespoon minced garlic
1 shallot, chopped
1 red bell pepper, chopped
1 medium onion, chopped
1 egg, whisked
generous sprinkling of white pepper
14 oz Thai rice noodles (I used ones in a packet that were NOT dry, so no soaking required - I
bought these at Giant Hanover/Martins' Maryland)

Sauce:
2 Tablespoons Oyster sauce
1 Tablespoon white rice vinegar
1 teaspoon fish sauce
1 teaspoon coconut palm sugar (I bought at Wegman's)
1 Tablespoon lime juice
1 teaspoon red chili paste (I bought at Wegman's)

Garnish:
Large Handful of thai basil (very different flavor, but could use regular sweet basil)
1 jalapeno, diced into very tiny pieces
1-4 Tablespoons Chili Oil

Directions:
1. In small skillet, scramble egg. Chop into tiny pieces.
2. In small bowl, whisk together sauce ingredients; set aside.
3. Heat wok til hot, add vegetable oil and swirl around pan.
4. Add shallots and garlic, cook over medium-high heat for about a minute, then add chicken and brown chicken. Add onions, red bell pepper, and scrambled egg. Mix thoroughly over the heat. Add noodles and sauce that you made in step 2. Continue mixing until noodles break apart.
5. Add jalapeno and thai basil at the very end, allowing to get warm, but not cook. The thai basil will lose a lot of it's flavor if cooked through. And you want that flavor to come through!!!
6. If you want some additional heat, add chili oil til it's your liking.