Drunken Noodles Recipe
tamarind-tossed drunken noodles
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Ingredients
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Noodles & Sauce
Protein & Aromatics
Vegetables & Finish
Method
Noodles & Sauce
Prepare noodles
Soak the wide rice noodles in warm water for 20–30 minutes until pliable but still slightly firm. Drain and set aside. If using dried noodles that require boiling, cook according to package until just tender, then drain and rinse with cold water.
Make tamarind sauce
In a bowl, whisk together tamarind paste, soy sauce, light soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, and chicken or vegetable stock until the sugar dissolves and the sauce is smooth. Taste and adjust: it should be balanced sweet, salty, sour (add more tamarind or a squeeze of lime for sour; more sugar for sweet).
Protein & Aromatics
Prep protein
Pat the chicken or tofu dry and season lightly with a pinch of salt. If using chicken, slice into thin strips to cook quickly. If using tofu, press beforehand to remove excess moisture and cube.
Sear aromatics & protein
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil and swirl. Add the garlic, sliced shallot, and sliced chilies; stir-fry 30–45 seconds until fragrant but not burnt. Push aromatics to the side and add the protein and 1 tablespoon oil. Stir-fry chicken 2–3 minutes until mostly cooked through (tofu 2–3 minutes to brown sides).
Vegetables & Finish
Combine noodles and sauce
Push the protein and aromatics to one side of the wok. Add remaining oil and add drained noodles; toss carefully to separate. Pour the tamarind sauce over the noodles and add the carrots and cabbage if using. Using tongs or two spatulas, toss everything together so noodles are evenly coated. Add the bean sprouts and scallions and toss for another 30–60 seconds. If the mixture seems dry, add up to 2–4 tablespoons more stock or water to loosen.
Finish with basil
Turn off the heat and fold in the basil leaves so they wilt but stay bright. Taste and adjust seasoning with additional fish sauce, soy, or a squeeze of lime as desired.
Serve
Divide drunken noodles among plates or bowls. Garnish with extra basil leaves, additional sliced chilies if desired, and lime wedges on the side. Serve immediately.