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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Better Than Takeout Thai Drunken Noodles Recipe

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This recipe for Better Than Takeout Thai Drunken Noodles is from Mikes Make Memories Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts cut into bite size pieces
8 oz fettuccine noodles, or rice noodles if available
2 carrots cut into matchsticks
3-4 small peppers
3 cloves garlic
4 green onions
1 red bell pepper
2 shallots
1 c. fresh basil
2 tbsp sesame oil
2 tsp honey
⅓ c. soy sauce
3 tbsp oyster sauce
1 tbsp Thai fish sauce
Directions:
Directions:
1. Cook the rice noodles according to package directions. Drain.

2. Combine soy sauce, oyster sauce, fish sauce, honey and ⅓ c. water in a bowl.

3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over. Add the shallots, garlic, peppers, and green onions. Cook another 2-3 minutes, until shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats that chicken, about 5 minutes.

4. Stir in the noodles, carrots and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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