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.

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