Drunken Noodles
Recipe by Peter Evans from Short Orders
Stir-fry noodles are quick to prepare and healthy to eat – a perfect combination. Even after a long hard day at work, Peter reckons you'll love cooking this quick, easy and super-tasty dish.
Serves 4
Ingredients
- 2 tablespoons Peanut Oil
- 1 packet fresh rice noodle sheets cut into 5 strips
- 3 Garlic Cloves chopped
- ½ banana Chilli chopped
- 3 red eschalots chopped or 1/4 red onion
- 2 chicken breasts sliced into thin strips
- 2 Eggs beaten
- ½ red capsicum sliced
- 2 Tomatoes deseeded and chopped
- 3 leaves Chinese cabbages roughly chopped
- 4 tablespoons Oysters sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons Fish sauce
- 1 tablespoon Palm Sugar
- of 1/2 Lime
- 1 teaspoon sambal oelek chilli paste
- 3 spring onions chopped roughly green bit only
- 30 leaves Thai Basil or holy basil
- 30 leaves Coriander
- 3 tablespoons chopped Roasted Peanuts
- Pickled garnish optional
- Thai basil leaf for garnish
Method
- Soak noodles in hot water for 15 minutes.
- Heat peanut oil in a wok until smoking.
- Add in the garlic, shallots and chilli and fry for 20 seconds.
- Add in the chicken and seal on all sides (about 30 seconds).
- Move all the ingredients to the side of the wok and add in the egg to the middle of the pan, let set for 20 seconds then break up with tongs.
- Toss the wok and add in the capsicum, tomato and cabbage and cook for 10 seconds.
- Add in the oyster sauce, vinegar, fish sauce, lime juice, palm sugar and sambal and toss through.
- Add in the noodles (drained of all water).
- Add the spring onions, basil and coriander and serve in bowls.
- Garnish with peanuts, pickled garlic and Thai basil leaves. Easy!
