Drunken Noodles!

I had never eaten Thai food until probably about two years ago. I was driving around with my accomplice and he suggested it. I said, "I don't know about no Thai food, just Ty food, like chicken nuggets!" Needless to say it was an addictive good time. Now my "Ty food" collection has grown to include meats cooked with spicy peanut sauce. He loves it. Might have to test out these noodles on him next!

Besides playing with some peanut sauce now and then I never attempted to actually cook Thai food. It seemed like it would be complicated. Boy was I wrong!

I found a relatively easy looking recipe for Drunken Noodles yesterday, and altered it to make it make sense to me. Delish!

Cook 6-8 oz flat rice noodles according to package directions. It should involve some form of soaking. I couldn't find the wide noodles, and used the skinny kind. The box told me to boil some water - add the noodles - shut the heat off and let them soak for 3 minutes - rinse - set aside.

In a small bowl, combine 4 T. soy sauce, 2T. oyster sauce, and 2 tsp. brown sugar. Set aside for later.

Heat 1 T. canola oil in a large skillet or wok over medium high heat. This is the part you could add your favorite meat or some tofu and cook, then set aside until the end. I made mine just with veggies and had some chicken with peanut sauce on the side.

Add 4-5 minced garlic cloves and saute for about 15 seconds. Add a sprinkle of red pepper flakes (take it easy - you can always add more!), 1 small head of broccoli chopped into small florets, 1/2 cup thinly sliced red onion, and a handful of pea pods. (This is the part where you make it yours with favorite veggies. Carrots, celery, mushrooms, peppers, etc. - whatever is tasty!) Stir fry the veggies about a minute.

Next you add in that sauce from above, the noodles, a couple good handfuls of bean sprouts, a very good handful of Thai Basil coarsely chopped, and reserved meat or tofu from above if you choose to have it, and stir fry all together for another 1-2 minutes, until veggies are tender crisp.

Thai Basil was new to me, and I was certain I was not going to be able to find it. Low and behold it was there. It is definitely different from traditional basil, although the recipe said you could use traditional basil if you couldn't find the Thai. I'm not convinced of this, but I know where I can find Thai Basil now!