Homemade Drunken Noodles Recipe
Print RecipeIngredients
- 220grams of dried wide rice noodles
- 1 serrano pepper, fresh Thai chile, and red bell pepper
- 2 cloves garlic
- 1 cup Thai basil leavesÂ
- 3 tablespoons fish sauce
- 2 tablespoons of sweet dark soy sauce
- 2 tablespoons of vegetable oil
- 2 teaspoons granulated sugar
- 250 grams of ground pork Â
- 2 cups of mung bean sproutsÂ
Instructions
Firstly, prepare the fresh wide rice noodles: Cut longitudinally into 1-inch-wide noodles if uncut. Soak the dry wide rice noodles according to package directions if you are using dried noodles.
Then prepare the following by placing each ingredient in a mortar or a tiny food processor as you go: 1 serrano chile, stemmed and chopped, 2 garlic cloves, stems from 1 cup loosely packed fresh Thai basil leaves, minced till you have 1 teaspoon, and 1 Thai chili.Â
To make a paste, grind or process the ingredients together.
Get 1 medium red bell pepper, cored, seeded, and sliced into 1/2-inch strips. In a small bowl, mix together 3 tablespoons fish sauce, 2 tablespoons sweet dark soy sauce, and 2 teaspoons granulated sugar.
Then drain the rice noodles. In a large wok or a 14-inch nonstick frying pan, heat 2 tablespoons vegetable oil over medium-high heat until shimmering.
Stir in the pasta for 1 minute, or until aromatic.Â
Adding the porkÂ
Increase the heat to high, then the ground pork and stir until cooked through, for 3 minutes, breaking up the meat into tiny pieces.
Combine the noodles, bell pepper, and fish sauce combination in a mixing bowl.
Lastly, cook while stirring periodically, for 4 minutes, or until the noodles soften and the sauce mixes well with the noodles. The noodles should be shiny, but there should be no sauce in the pan. Add a dash of water if the noodles are too dry.