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Monday, October 8, 2012

Thai Drunken Noodles

We have a Thai restaurant across the street from our house and I think their kitchen vent is aimed directly at our balcony. We sit out there on summer evenings and smell the most delicious, enticing yumness. It makes me want to have Thai every night for dinner (is this why 80% of my posts are Thai??). This is one of my favorite Thai dishes and I almost always order it when we get Thai out, which actually isn't that often - especially since I can make this at home.Anyway, I have a lot of Thai favorites but this one I like if we order out. This is modified from Cooks Illustrated, i's extremely flavorful and will taste just like take-out...although you know what's in it! Gotta warn you, not the healthiest but definitely worth it once and a while...

2 boneless chicken breasts, cut into 1/4 inch slices
1 tsp baking soda
8 oz rice noodles
1/4 cup vegetable oil
1/4 cup oyster sauce
1 tbsp plus 2 tsp soy sauce
2 tbsp dark brown sugar
1 tbsp white vinegar
1 tsp molasses
1 tsp fish sauce
3 garlic cloves, sliced thin
3 large eggs
10 oz broccolini, cut into 1 inch pieces
Handful chopped fresh basil

1. Combine chicken and baking soda with 2 tbsp water and let sit at room temp for about 15 minutes. Rinse in cold water and drain well.

2. Bring 6 cups of water to a boil and pour over noodles in a large bowl. Stir, then soak until noodles are almost tender (about 8 minutes). Drain and rinse with cold water. Toss with 2 tsp of oil.

3.Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce in a bowl.

4. Heat 2 tsp oil and garlic in a large skilled over high heat, stirring occasionally until garlic is golden brown.

5. Add chicken, 2 tbsp sauce mixture and spread in an even layer. Flip once so that both sides are browned.

6. Push chicken to one side. Add 2 tsp of oil and add eggs. Stir gently to scramble and break up large pieces. Stir together with chicken and put in a bowl.

7. Heat 2 tsp oil to now empty skillet until very hot - almost smoking. Add broccolini and 2 tbsp of sauce and toss to coat. Cover and cook until browned and crisp. Transfer to bowl with chicken and eggs.

8. Heat 2 tsp oil in pan and add half of the noodles and 2 tbsp of sauce and toss to coat. Cook until noodles start to brown in spots, stirring halfway through cooking. Remove and add to the other ingredients and repeat with the rest of the noodles, adding the rest of the sauce.

9. When noodles are done, add the contents of the bowl (noodles, broccolini, chicken, eggs) and stir together. Add the basil and stir together.

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