Aka, drunken noodles (despite the lack of alcohol), these Thai noodles are a tasty teatime treat. We followed the recipe from The woks of life.
(Originally published 05/06/2021)
Prep time: 50 minutes
Cooking time: 15 Minutes
Makes: 3-4 Portions
Ingredients Chicken marinade:
2 tbsp water
340g chicken thighs or chicken breast
1tsp soy sauce
1tsp oil
2tsp cornstarch
Ingredients Noodles:
225g dried rice noodles
1.5tsp brown sugar (dissolved in 1 tbsp hot water)
3tsp soy sauce
1tbsp fish sauce
1tsp oyster sauce
pinch ground pepper
3tbsp oil
3 cloves garlic
1/4tsp fresh ginger
1 small onion
1 spring onion
4 chillies (deseeded)
A handful of Thai basil (or regular basil if not available)
5 or 6 pieces baby corn
1. Always be prepared! Let’s prep..
Let’s give the chicken some flavour friends. Cut the chicken into bitesized chunks and place into a bowl with 2 tbsp water, 1tsp soy sauce, 1tsp oil and 2tsp cornstarch, massage the marinade into the meat. Leave everyone to get to know each other for about 20 minutes.
Once the chicken is ready to come home from the party, it’s time to cook it. Make sure the pan is ripping hot (if you have a wok, that is going to work much better) and cook the chicken with 2 tbsp of the oil until it is browned all over and cooked through. Remove from the pan.
Get those teetotal noodles drunk by placing them in a bowl with boiling water overtop, check the packet instructions – they won’t need a long time so make sure you’re prepared with your ingredients for the next steps. Leave them to soak.
Mix together the 1.5tsp brown sugar (dissolved in 1 tbsp hot water), 3 tsp soy sauce,1 tbsp, fish sauce,1 tsp oyster sauce and pinch ground pepper to create the sauce.
2. Rock out with your wok out
Add the left over 1tbsp of oil and fry the 3 cloves of garlic and 1/4 tsp ginger, keep stirring but while it is cooking prepare the other ingredients (1 small onion, 1 spring onion, 4 deseeded chillis, a handful of basil, 5-6 baby corn). Don’t chop up the baby corn, you’ll need them whole so the nubs massage your vocal chords on the way down.
Add these into the pan and stir fry it all together for a minute or so.
Add in the drained rice noodles and stir everything together once more.
Add in the sauce and the chicken and cook (stirring yet again, what did you expect this is a stir fry dish) for another couple of minutes.
Dink and sink!
Food for Thought
Lizzy says: “I don’t know nearly enough about Thai food, not beyond pad Thai anyway, so was super excited when Kate suggested this. It was relatively simple, and the result was amazing. The sauce was spicy and moreish and I love a recipe that naturally has tons of veg in. I think in future I would experiment with tofu or prawns instead of chicken. I also found the noods got a little gunky and broken up in cooking, so I would have them in hot water for less time. 8/10″
Kate says: “Eating this straight after we made it, I was not keen at all. I think my baby corns (which I bought in a jar) may have been stored in vinegar and it gave the dish a funny taste. I also think part of me, after looking at the photos, was hoping it would taste like Biang Biang noodles. But alas, it wasn’t to be. After a few days the flavours got better and I think this chicken marinade is really good to make the chicken juicy and flavoursome, but I don’t think I would return to it again. 4/10″
6/10 Gasps
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