Like I mentioned before, I’m kind of on a Thai food kick thanks to Sen Yai Noodles. It’s even got us talking about going back to Asia next year. Nothing is set in stone yet, but it’s really fun to think about.
When I go to places like Sen Yai, Chiang Mai, or Tarad, I’m ordering something out of the ordinary from a typical Thai restaurant menu. I’ll eat kuaytiaw khua kai [wide rice noodles stir-fried in rendered pork fat with chicken, cuttlefish, egg, and gren onions served on chopped lettuce] or pad naem woon sen [naem sour pork sausage and marinated ground pork stir-fried with woon sen noodles, egg, tomato, garlic, Thai chili,onion and green onion topped with cilantro]. Other places? Pad kee mao or drunken noodles. 97% of the time that’s what I’m going to order. Medium spice. Unless it’s from Baan Thai downtown. Then it’s mild plus at best. They use the freshest, hottest chilies I’ve ever had in a Thai dish which can be a death sentence if you’re not careful. Luckily they vet you pretty hard if you order anything above a medium.
I never make drunken noodles because I can hardly find the wide rice noodles without going to a specialty market. It’s always pad thai or vermicelli. I gave into the call to make it even with the wrong noodles though. Blame the bag of frozen shrimp. It made me do it. It still tastes like drunken noodles despite the smaller noodles. I think I’m mostly okay with it, but I still prefer the wider ones. If I ever get my hands on some again, I’m stocking up. I couldn’t find the thicker soy sauce the original recipe recommended, so I picked up hoison for the first time. I couldn’t even describe to you what it tastes like before I bought it even though I’m pretty sure I’ve had it a few times. Even still, it’s hard to describe. It’s like soy but more complex. That’s about as descriptive as I can get.
- 12oz rice noodles soaked in warm water for 10-12 minutes until tender then drained
- 2 tablespoons hoison or thick soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon Sriracha
- 3 tablespoons canola oil
- 3 cloves of garlic, minced
- 1 shallot, minced
- 2 eggs, whisked in a bowl
- 1 large chicken breast, chopped into bite sized pieces
- 12 shrimp, peeled and deveined
- 1 red bell pepper, chopped into bite sized pieces
- 1 cup basil leaves, packed
Preheat a large skillet on medium high heat. While it heats up, whisk together the hoison, soy, oyster, fish and Sriracha in a small bowl. Add the canola oil to the hot skillet. Add the garlic and shallot, stirring to coat in oil and cooking until lightly browned. Add the chicken and cook until mostly cooked through. Add eggs and stir to scramble. Stir in the shrimp. Cook for about two minutes before adding the remaining ingredients, including the noodles. Cook for 2-3 minutes until the noodles are reheated and starting to get crispy in spots.