Beef / Pork

Thai Drunken Noodles is for Dinner.

Thai Drunken Noodles takes 20 minutes to prepare.

Thai Drunken Noodles takes 10 minutes to cook.

Thai Drunken Noodles makes 4 servings.

The ingredients for Thai Drunken Noodles are:

.02 cup Cornstarch
.125 cup Garlic
2 pepper Jalapeno Peppers
.5 cup, chopped Onions, raw
1 cup, chopped or sliced Red Ripe Tomatoes
16 tbsp Basil
2 large Egg, fresh, whole, raw
1 lb Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, raw
3 tbsp Crisco Pure Vegetable Oil
200 gram(s) Y&Y Brand Rice Noodles
3 tbsp Cock Brand Fish Sauce (by SHEPRICE)
3 serving Sauce Soya (VH) 1 tbsp = 15 ml (by NSJACEE)

Here is how you make Thai Drunken Noodles:

1) Marinate the meat. Slice the pork (you can use chicken or beef or shrimp instead) into thin or bite sized pieces and marinate it in soy sauce or oyster sauce and 1 tsp cornstarch. Let sit while you prep the other ingredients. 2) Separate the flat rice noodles, if using dry, soak in COLD or room temp water for 10-15 minutes. 3) Prepare the vegetables: Chop the garlic, slice the jalapenos, slice the onion, cut the tomato into wedges. For the basil, you only want the leaves, discard the stems. 4) Add 2 tablespoons of oil to a wok, set on high heat and wait for the oil to be really hot, smoking is okay. Add the chopped garlic and toss it around a few times, then add the onion and jalapeno, and cook until the onion is translucent.5) Add the meat, tossing it around to cook it, making sure that every piece of meat is seared. Do not worry about cooking through at this point, just ensure the surface is cooked. 6) Add the tomatoes to the wok, stir-fry until the tomato juice is released. Add the noodles.7) Add the sauces. Start with half the called for amount and taste, add the rest as preferred. The noodles shouldn?t be too dry. The tomatoes are the source of liquid in this stir-fry but if there isn?t enough add water, a tablespoon at a time.7) Push the noodles to one side of the wok, add more oil, then crack the eggs in the oil and break the yolk with the spatula. Flip the noodles back on top of the egg, then let it sit for 15 seconds. This allows the eggs to set a little. After 15 seconds, push the noodles around the wok again. Sample it for the final taste adjustment.8) Turn off the heat and add the basil, mixing it in the dish. The residual heat will cook the basil. Turn the heat back on if the basil is not wilting enough to your liking. Serve immediately.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LINDSB86.

The nutritional information for Thai Drunken Noodles is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 561.6

• Total Fat: 25.5 g
• Cholesterol: 158.8 mg
• Sodium: 1,972.7 mg
• Total Carbs: 49.4 g
• Dietary Fiber: 2.6 g
• Protein: 32.1 g

Thai Drunken Noodles is Asian cuisine.