Drunken Noodles
Servings: 4 bowls
Ingredients
- 8 oz. wide rice noodles
- 1 T. vegetable oil
- 1/2 sweet onion thinly sliced
- 2 Thai chilies thinly sliced
- 3 cloves garlic minced
- 1/2 lb. chicken thighs diced
- 2 t. fish sauce
- 8 oz. cherry tomatoes halved
- 2 green onions sliced into 2" sections
- 1/2 cup Thai basil thinly sliced
Sauce
- 3 T. soy sauce
- 2 t. honey
- 1 t. rice vinegar
- 1 t. anchovy paste
- 1 T. water
Instructions
- Prepare rice noodles al dente, according to package directions.
- Whisk or shake sauce ingredients together until mostly smooth.
- Heat oil in wok or large skillet over medium-high heat.
- Add onions and saute until translucent.
- Stir in chiles & garlic and cook for 1 minute.
- Add chicken & fish sauce. Cook, stirring occasionally, until chicken is cooked through.
- Stir in cherry tomatoes, green onions, & sauce. Cook for several minutes until tomatoes have softened.
- Fold in rice noodles until they are fully coated with sauce, then cook for another minute to let the sauce soak into the noodles.
- Remove from heat and fold in basil. Serve immediately.
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