Drunkards Noodles (Gkuay Dtiow Pad Khee Mao) Recipe
Savoury comfort noodle dish is perfect for any time of the day.
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Rice noodles | 8 Ounce | |
| Shelled shrimp | 1 Cup (16 tbs) | |
| Chicken breasts | 2 | |
| Firm tofu | 1⁄4 Cup (4 tbs) | |
| Chopped garlic | 1 Tablespoon | |
| Shallot | 1 | |
| Sweet red pepper | 1⁄2 | |
| Red onion | 1⁄2 Medium | |
| Cubed cabbage | 1 Cup (16 tbs) | |
| Tomato | 1 | |
| Eggs | 2 | |
| White pepper | To Taste | |
| Oyster sauce | 2 Tablespoon | |
| White rice vinegar/Black vinegar | 1 Tablespoon | |
| Fish sauce | 1 Tablespoon | |
| Date sugar/White sugar | 1 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| Ground chilies/Sambol olek - ground chile in jar | 1 Teaspoon | |
| Bean sprouts | 1⁄2 Cup (8 tbs) | |
| Thai chilies | 8 | |
| Cilantro | 1 Tablespoon | |
| Green onions | 2 | |
| Thai basil leaves | 1 Cup (16 tbs) | |
| Pickled garlic bulb | 1 | |
| Thai dragon chiles | 4 | |
| Toasted chopped peanuts | 1 Tablespoon |
Directions
Method
Heat wok to smoking, add oil and swirl.
Then fry shallots and garlic quickly, do not brown. Add chicken breast and brown, add veggies, scoop onto sides of wok, add eggs; cook, then flip over and shred in long ribbons. Add everything else.
If you don't have a wok or are uncomfortable with the speed required, I would suggest cooking your ingredients before hand then just add them all at one time to the noodles and sauce ingredients. Toss in the bean sprouts, tomatoes, and basil at the end toss to warm, don't over cook them.
If desired, the tofu can be marinated in some dark soy to which a couple
of sliced chilies are added. Also, there is a tofu available that is already flavored and kind of dry that is very tasty in this dish, but cut into smaller dice.
The fried noodles, sliced green onions, toasted chopped peanuts, a little coriander, basil leaves, and the pickled garlic are then added as a garnish.
* Sen Yai /Rice noodles: You can find these fresh in Oriental markets - don't put them in the refrigerator or they harden and you will go crazy trying to separate them. They also go sour if not used within a day. They are also available packaged dry - I always keep a package of the widest dry rice noodles handy for a quick Drunkards' Noodle fix.
**I much prefer using only Thai Bird chiles and Thai Dragons in this and all Thai cooking, but in some areas it is difficult to find these. Serranos can be substituted. I am in California and Thai chiles are available fresh year round. I grow them myself all year round by bringing the potted chile plants inside from about Dec. to March. I normally would use more chiles than suggested in the recipe, but start here and work up to your taste tolerance! Remember Capsicums are addictive - the more you eat, the more you want, and the more you eat, the hotter you want.
*** Fish sauce cooks out quickly and always needs to be added at the end. I prefer Golden Boy Brand Thai Fish Sauce.
Copyright: Global Access ltd, 1998
Heat wok to smoking, add oil and swirl.
Then fry shallots and garlic quickly, do not brown. Add chicken breast and brown, add veggies, scoop onto sides of wok, add eggs; cook, then flip over and shred in long ribbons. Add everything else.
If you don't have a wok or are uncomfortable with the speed required, I would suggest cooking your ingredients before hand then just add them all at one time to the noodles and sauce ingredients. Toss in the bean sprouts, tomatoes, and basil at the end toss to warm, don't over cook them.
If desired, the tofu can be marinated in some dark soy to which a couple
of sliced chilies are added. Also, there is a tofu available that is already flavored and kind of dry that is very tasty in this dish, but cut into smaller dice.
The fried noodles, sliced green onions, toasted chopped peanuts, a little coriander, basil leaves, and the pickled garlic are then added as a garnish.
* Sen Yai /Rice noodles: You can find these fresh in Oriental markets - don't put them in the refrigerator or they harden and you will go crazy trying to separate them. They also go sour if not used within a day. They are also available packaged dry - I always keep a package of the widest dry rice noodles handy for a quick Drunkards' Noodle fix.
**I much prefer using only Thai Bird chiles and Thai Dragons in this and all Thai cooking, but in some areas it is difficult to find these. Serranos can be substituted. I am in California and Thai chiles are available fresh year round. I grow them myself all year round by bringing the potted chile plants inside from about Dec. to March. I normally would use more chiles than suggested in the recipe, but start here and work up to your taste tolerance! Remember Capsicums are addictive - the more you eat, the more you want, and the more you eat, the hotter you want.
*** Fish sauce cooks out quickly and always needs to be added at the end. I prefer Golden Boy Brand Thai Fish Sauce.
Copyright: Global Access ltd, 1998
Comments
Comments: 8 |
Add a Comment
mohan says :
How do you make toffu?
Posted on: 16 September 2009 - 5:33am
HotChef says :
This recipe is perfect just as eaten at hawker stalls in Bangkok
thx
Posted on: 29 July 2009 - 5:45pm
aparna.priya says :
the name Drunkard's noodle itself is very interesting! However, i prefer to use paneer instead of tofu and egg whites rather than eggs. I believe, that won't make any difference in the taste of the recipe...
Posted on: 12 May 2009 - 12:17am
shantihhh says :
Paneer will work great!
It is often a dish enjoyed by many after a long late night of drinking especially on sois in Bangkok by lads. VBG
I make it just for us at home as a light dinner.
Shanti/Mary-Anne
Posted on: 17 April 2009 - 2:56pm
ifoodiee says :
i love the way the dish seems to have gotten its name from drunkard having them in the night!!:-)!..wonderful recipe by the way, but I am not too fond of tofu..guess i can substitute that with cottage cheese(paneer)..
Posted on: 17 April 2009 - 5:34am
lunalovefood says :
thats a neat recipe on drunkards' noodles, and yeah thanks for sharing the not to refrigerate rice noodles tip - i too stored it in the refrigerator once and was in a mess separing it (that was a last minute prep.. imagine the amount of tension which would have brewed up then!!)
Posted on: 15 April 2009 - 12:40am
Chef
