A classic Thai favorite--ok, I really have no idea if this dish is even served in Thailand, i've never been there, but it's a popular menu item in Southern California and I love it. Spicy drunken noodles normally consists of stir fried chiles, onions and bell pepper with chicken, shrimp or tofu. Mix in some wide rice noodles and you have a warm and tasty treat that only takes a few minutes to put together. I like a nice cold beer with drunken noodles, Tiger beer is an especially good compliment.
Ingredients
4 garlic cloves
3 thai chiles
1 cup chopped onion
1 bell pepper
1 Tablespoon chili garlic sauce
1/2 pound Shrimp
1/4 cup soy sauce
1/4 cup fish sauce
1 tablespoon brown sugar
Juice of one lime
Wide, flat rice noodles
Bean sprouts
Basil
Cook the noodles per their instructions.
Heat a tablespoon of sesame oil in a wok over medium-high heat until oil begins to smoke. Saute garlic, chilis, onion and pepper until they begin to soften, about five minutes. Add the chili garlic sauce and the shrimp and continue until shrimp are mostly cooked. Combine soy sauce, fish sauce, sugar and lime. You can begin adding the sauce to the wok as the shrimp cooks, but be sure to save some for the noodles. When the shrimp is cooked, add the rice noodles and the bean sprouts. Turn the heat down to low, add the remaining sauce adn continue to cook for a few more minutes, mixing all the ingredients together and allow the noodles to absorb the flavors. Garnish with basil. Serve with a cold lager beer or pinot grigio.
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