Friday, October 17, 2008
Thai Drunken Noodles
1/2 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon Asian fish sauce (Red Boat is the best, avoid "Squid" brand fish sauce, which tastes as enticing as the name even if you could buy a case of it here for next to nothing).
1 1/2 teaspoons roasted red chile paste (or a dash of Sriracha)
3/4 teaspoon soy sauce sweetened with 1/4 teaspoon molasses
1/2 teaspoon honey
a pinch of crushed red pepper (optional)
1/2 red bell pepper, seeded and sliced into slivers
3/4 cup assorted veggies (mine had thinly sliced carrots, some green beans and a few water chestnuts, nuked until softened so they didn't take too long in the pan)
1/2 large jalapeño, seeded (depending on how spicy you like it) and finely sliced
2 garlic cloves, minced
2 eggs whisked
1/3 pound thinly sliced beef, chicken or pork
1/2 of an onion thinly sliced
4 cups thick sliced rice noodles, soaked in warm water for about 10 minutes to soften.
1 cup fresh Thai basil, loosely chopped
In a bowl, mix stock, oyster sauce, fish sauce, chili paste, soy sauce and honey, set aside.
In a wok or tall, high sided skillet, heat a couple tablespoons of oil over medium high heat. Add the red pepper, jalapeño, and garlic and stir fry until fragrant, about 2 minute, then push it up along the edge where it's cooler. Add the egg mixture and scramble, breaking it up into small bits, pushing it up to the edge while it's still a little "wet". In pan, cook meat and onion until the onion is softened and meat is partially cooked (1-2 minutes) adding a dash of red pepper if you like it nice and spicy. Add the noodles and veggies and stir-fry until it and the meat is cooked through (4-5 minutes) adding a couple tablespoons of water if the noodles are crisping up too much, Add the sauce and stir until incorporated,