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Fast, Easy Recipe for Drunken Noodles

Sunday Dinner: Drunken Noodles

For this week's Sunday night chicken dinner, I can't wait to apply the mainstream meat to a home-cooked Southeast Asian meal.

I love preparing ethnic foods at home, and this spicy noodle stir-fry, with its complex flavors, comes together in mere minutes, thanks to quick-cooking (and inexpensive) ground chicken.

Craving Thai takeout, sans the grease? For the recipe, read more.

Drunken Noodles

Drunken Noodles

Fast & Easy Thai Recipe For Drunken Noodles

Ingredients

  1. 2 14-ounce packages 1/4-inch-wide flat rice noodles*
  2. 1/4 cup vegetable oil
  3. 12 garlic cloves, chopped
  4. 1/4 cup chopped fresh Thai chiles*
  5. 1-1/2 pounds ground chicken
  6. 1/4 cup fish sauce (nam pla or nuoc nam)*
  7. 1/4 cup black soy sauce*
  8. 1/4 cup Golden Mountain sauce* or light soy sauce
  9. 1 tablespoon sugar
  10. 4 large plum tomatoes, each cut into 6 wedges
  11. 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
  12. 1/2 cup fresh Thai basil leaves* or regular basil leaves
  1. *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

Directions

  1. Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
  2. Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.

Serves 6.

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