I love a really good drunken noodles dish. It’s one of my favorite Thai noodle recipes out there, along with pad thai. Considering there really isn’t an abundant amount of Thai restaurants around Schwelm, Germany, I decided to make it myself before a long’ish trail run the other day. Ended up being a good call because it got me through the run with only a bottle of water, no gels, no blocks and no sugary sports drink. Yay!
Anyways, I was somehow able to track down most of the ingredients I needed for some drunken noodles at the big grocery store in town. It was kind of a BIG surprise considering how many things I haven’t been able to find over here! There are not 8 types of fish sauces lined up next to each other or 8 different types of flour tortillas to chose from for Taco Tuesday. So when I was able to find black soy sauce – I was surprised and happy because it’s a key ingredient in this dish.
Black soy sauce has a richer, almost molasses flavor and consistency to it. If you ever wonder why you can’t make Thai noodles at home that tastes like they do at a restaurant – it’s probably because you thought you could “skip” that part. Well, let’s say you live in rural America and your grocery store doesn’t have black soy sauce – substitute with a couple tablespoons of molasses. It still won’t be like the restaurant versions, but it’ll be close enough.
Spicy Vegetable Drunken Noodles
- 2 14-ounce packages 1/4-inch-wide flat rice noodles or fettucini
- 2 tablespoons olive oil or vegetable oil
- 6 garlic cloves, chopped
- 1 red chili sliced or for more heat, a thai chili
- 1 red bell pepper, julliened/sliced
- 8 ounces cremini mushrooms quartered ot sliced
- 6 scallions, ends cut off and sliced down the middle
- 3 eggs, scrambled
- 1/4 cup fish sauce
- 1/4 cup black soy sauce - or substitute with 2 tablespoons molasses
- 1/4 cup light soy sauce
- 1 tablespoon sugar
- 1/2 cup fresh basil leaves
- First things first. Bring a large pot of salted water to a boil and cook the noodles to al dente.
- Then do all the slicing and dicing of the vegetables and place next to the saute pan or wok.
- Heat the saute pan/wok to medium high with the oil. Toss in all the sliced vegetables (except the garlic) and saute. Constantly moving the vegetables around. When they are soft and cooked, throw in the garlic and saute for another 1-2 minutes. Just don't burn the garlic.
- Move the vegetables to the side of the pan and pour in the eggs. Let them cook undisturbed for a minute or so.
- Add in the noodles and half the sauce. Why half the sauce? Because everyones taste is different. When it's al mixed together, taste, pour in more sauce, taste, etc. I use the all of it but I find some people think the fish sauce is to salty.
Calories 604 Fat 13g Carbs 106 Fiber 5g Sugars 14g Protein 15g