Mild – Medium
Lunch & Dinner
About this Recipe
Fresh Hor-Fun rice noodles, fragrant Thai basil with a robust paste of pounded garlic and chili makes for this lip smacking sensation name Drunken Noodles.
Alcohol not required but you will be intoxicated by the textures and contrasting flavours of the dish.
- 2 tablespoons rice bran oil
- 1 tablespoon garlic, crushed
- 1.5 tablespoons long red chillies, sliced
- 1/4 teaspoon white peppercorns
- 1 egg
- 250 grams Hor Fun fresh rice noodles
- 100 grams firm tofu, sliced
- 1 cup Chinese Kale, cut into 4cm pieces
- 2 tablespoons Coriander, cut into 1cm pieces
- 1/2 cup Thai basil
- 1.5 tablespoons Thai fish sauce
- 1 tablespoon Kecap Manis
- 1 teaspoon brown sugar
You’ll find a large selection of Hor Fun – fresh rice noodles at from your local Asian grocery store. I prefer the uncut block of Hor Fun which allows me to customise the size of the noodles to suit the dish. Cut the noodles into 3 x 4cm wide pieces and gently loosen the noodles with your fingers before cooking.
The delicate texture of fresh rice noodles is far superior to dried rice stick noodles; source them out and your efforts will be rewarded.
Step by Step Instructions
Begin by creating a paste in a mortar and pestle. Add white peppercorns and finely grind into a powder. Next add sliced chilli and pound for 10 seconds before adding crushed garlic. Continue to pound the ingredients until a chunky paste is formed.
Prep and measure all the ingredients above. To make the stir fry begin by adding oil into your wok and over high heat.
Reduce to heat to very low then add in garlic and chilli paste and crack the egg into the heated wok. Stir the egg to break the yolk, creating strings/lace like eggs.
Increase to medium heat. Add sliced tofu or your choice of protein and cook on high heat. Toss vigorously until just cooked through.
Add the fresh rice noodles into the wok. Stir and fold gently until the noodles have softened. Follow with fish sauce, kecap manis and brown sugar. Fold all ingredients together gently.
Lastly add Chinese kale, coriander and Thai basil. Stir brieftly before removing from heat. Served with extra coriander leaves, chillies and lime wedges.