Lunch / Dinner
Drunken Noodles with Pork
Thai cookery is a unique combination of brilliant tastes, textures, and colors. The balance of spicy, sweet, salty, and sour are what make a Thai meal. Drunken noodles is a perfect example of that balance.
As with most stir-fries, the secret is to have all of your ingredients ready before you begin cooking. Start by cooking the rice noodles and rinsing in cold water to prevent sticking. They’re light, elastic, and perfect for absorbing sauce. For this recipe, look for wide rice noodles.
Ingredients
PREPARE:
WHISK:
HEAT:
Test Kitchen Tip
Fish sauce is popular throughout Southeast Asia. It brings a salty element to dishes, similar to soy sauce in Chinese and Japanese recipes.
Instructions
Prepare rice noodles according to package directions; drain, rinse in cold water, and drain again.
Whisk together fish sauce, vinegar, 1 Tbsp. sugar, soy sauce, and chili garlic sauce; set aside.
Heat oil in a wok or large skillet over high. Add garlic and serrano; stir-fry until fragrant, 30 seconds. Add pork and cook until brown, 2 minutes per side. Add fish sauce mixture and stir-fry until sauce bubbles and thickens, about 1 minute.
Stir in onions, bell pepper, mushrooms, and carrot; stir-fry to soften slightly, 2–3 minutes. Add the rice noodles and gently stir until they absorb sauce, 1–2 minutes. Add most of the basil and toss gently to wilt. Garnish servings with remaining basil.
Briefly cook out the raw garlic and serrano taste, then add the pork and let it brown before stirring it.
Once the pork is browned, add the fish sauce mixture. The pork absorbs the sauce for great flavor.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 394
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 55mg 18%
Sodium 1582mg 65%
Carbs 61g 20%
Fiber 4g 16%
Protein 25g
*Percent Daily Values are based on a 2,000 calorie diet.