Thai drunken noodles
Have you ever had Thai drunken noodles before? If not, you are in for a treat!Drunken Noodles is best with Holy Basil, a type of basil used in authentic Thai cooking. They can be hard to find, but if you do see them, make sure to grab a few bunches along with the ingredients for this Thai Drunken Noodles!The origin of the dish name is still being debated. Perhaps, it was the drunkards that needed the spicy, sweet and salty flavors to wash down their alcohol and this dish was named after them. But for now, Thai drunken noodles taste pretty darn good with a beer on a hot summer day.
Below are the are the ingredients I used, minus the 2 Tablespoon of vegetable oil. Use the wide rice noodles also labeled "Rice Stick." Make sure to soak the noodles in a bowl with boiling hot water for 8-10 minutes until the noodles are soft enough to curl.For the meat, you can use, chicken, pork or beef, depending on your preference.
Add the holy basil last, right after you turn off the heat as the basil will wilt very quickly and you don't want to over cook it.This Thai Drunken Noodle recipe is easily adaptable in terms of spiciness level. You can also double this recipe very easily. You can also use any protein of choice with this recipe. If you do use shrimp, be sure to not over cook it as shrimp doesn't take as long as other meat to cook. Cook it for 5 minutes or less. Squid or calamari goes well too. Cook it the same amount as the shrimp.