When I go to a Thai restaurant I usually order pad see ew or pad woon sen, but every once in a while I’m in the mood for something a little spicier, and for that I turn to drunken noodles, or pad kee mao. According to the menu at my favorite Thai restaurant, Pepper Sky’s, drunken noodles were “originally stir-fried by a singing drunkard to starve [sic] off midnight hunger. Ingredients previously thought to be incompatible were tossed into the wok, and voila[!] Drunken noodle.”
Sadly, Pepper Sky’s is currently closed for renovations, so I decided to try making the dish myself. I pretty much followed this recipe from Food52 except I added some sugar to the sauce since I prefer my drunken noodles slightly sweet. I also increased the amount of egg since I wasn’t adding any shrimp. I wasn’t able to find rice flake noodles, so I used the widest rice noodles I could find. If you can find fresh wide rice noodles, I would suggest using those and skipping the soaking step.
This is one of those recipes where you want to make sure you have all the vegetables minced and chopped before you start cooking since it comes together pretty quickly. Feel free to add other vegetables; I’m used to seeing tomato slices,
baby corn, bamboo shoots, carrots, string beans, and zucchini in the drunken noodles I
get at Thai restaurants.
7 oz. wide rice stick noodles
2 tablespoons hoisin or soy paste (if using soy paste, add a teaspoon of sugar)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1-3 teaspoons sriracha, depending on how hot you want it
2 tablespoons fish sauce
3 tablespoons vegetable oil
3 garlic cloves, minced
1 shallot or 1/2 red onion, minced
3 eggs, lightly beaten
5 oz. fried tofu
1 red bell pepper, diced
A large handful of Thai basil leaves
Place the rice stick noodles in a wide container and pour enough boiling water over the noodles to cover them by an inch. Stir the noodles periodically so that they don’t stick together. Check them after 10 minutes to see if they are pliable and continue to soak until they are. You may have to add additional hot water. When the rice noodles are pliable but not mushy, drain. Try to time this so that the noodles are ready just in time to be added to the skillet.
Mix together the hoisin (or soy paste and sugar), soy sauce, oyster sauce, sriracha, and fish sauce in a small bowl.
Heat a large skillet over medium high heat and add the vegetable oil. Add the minced garlic and shallot and stir fry until golden brown. Move the garlic and shallots to the sides of the pan and add the eggs to the middle. Scramble the eggs until just set and add the fried tofu, sliced bell pepper, and any other vegetables you might be using. Stir fry for a couple of minutes, then add the drained noodles and the sauce. Stir fry for 5 minutes, then add the basil and cook for another couple of minutes until some of the noodles are starting to get brown and crispy. Serve hot.
Next: Tofu Tikka Masala
Previously: Taiwanese Oyster Omelet (Without the Oysters)
Six Years Ago: Zuni Cafe Ricotta Gnocchi with Browned Butter and Sage