Thai Drunken Noodles

"This recipe is from atasteofthai.com Haven't tried it yet, but it's on my list of things to cook. The site claims this is the Thai cure for a hangover."
 
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photo by kda949 photo by kda949
photo by kda949
photo by kda949 photo by kda949
Ready In:
27mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Soak noodles according to directions for stir-fry; drain.
  • In a large skillet or wok heat oil over medium heat. Add garlic and stir-fry until light brown. Add onions, tomatoes, red bell pepper and green beans; continue to stir-fry over medium heat 1-2 minutes.
  • Stir in noodles. Add lime juice, garlic chili pepper sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender.

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Reviews

  1. Wow, what a great recipe! I made a few substitutes based on what I had in my kitchen, but it was delicious. I used honey instead of brown sugar, about 1 Tablespoon. I also cooked lasagna noodles and sliced them crossways before tossing them with the veggies and sauce (weird, I know, but I needed to use those noodles up). Finally, I added about 1/4 cup of the cooking water from the pasta when I added the pasta. Fabulous--a definite keeper!
     
  2. A great recipe for those that have never had Thai food or who like their Thai kind of bland. It was definitely good, but just not nearly as good as our local Thai restaurant makes it. I could only find the skinny rice noodles so I used those. The directions on the package were a little off and they ended up a little overcooked. The next problem I had was that it was really had to mix all the ingredients together (maybe because I used the skinny noodles??). Next time I will mix the liquid with the noodles and then add it all to the chicken and veggies. I will make this again (we have already had it twice), but I will tweek it a little to get a more authentic Thai taste.
     
  3. Delicious! I made the recipe exactly as written except for leaving out the salt (we have to keep the sodium levels down). It was too spicy for the heat-haters in the house. For them I would cut the chili sauce in half. However, the heat-haters still thought it was delicious enough to use every heat taming method they could think of so they could eat it. We'll definitely make this again!
     
  4. i changed it a bit. i used less sugar... like only a tablespoon or two. i used less lime. i added thai eggplant and a lot of basil. it was super spicy and good. it tasted like pei wei's blazing noodles. oh yeah and i added a tbsp of tomato paste and black pepper. anyway... thanks for the launching point.
     
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Tweaks

  1. Wow, what a great recipe! I made a few substitutes based on what I had in my kitchen, but it was delicious. I used honey instead of brown sugar, about 1 Tablespoon. I also cooked lasagna noodles and sliced them crossways before tossing them with the veggies and sauce (weird, I know, but I needed to use those noodles up). Finally, I added about 1/4 cup of the cooking water from the pasta when I added the pasta. Fabulous--a definite keeper!
     

RECIPE SUBMITTED BY

I live in West Texas with my new husband, Mark, and our FIVE kids! When we met he already had 3 children from his first marriage and I had a son of my own. In January of 2005 we welcomed into the world our new baby into our family. With five children, we felt it was best that I give up my career to stay at home with them, as they are our top priority. <br> <br>For fun, Mark and I like to travel. We've been to many beautiful places, our favorite being Bermuda. We definitly plan to return someday. We've also been to the Virgin Islands, Puerta Vallarta, Cabo San Lucas, and Aruba. None of them really compare to Bermuda, though! <br> <br>I don't really have a favorite cookbook; I prefer stumbling upon recipees from friends & family, magazines, or the backs of product boxes. <br> <br>If I had a month off with no responsibilities, I would probably lay on a towel at the beach with a good book in my hand.
 
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