Name: Drunken Rice Noodles with Pork, Basil and Oyster Sauce
Yield: Makes 4 to 6 servings as part of multi-dish meal
Cuisine: Thai
Ingredients: 2 Tbsp. Minced garlic; 2 Tbsp. Rendered pork fat or vegetable oil; 6-10 (⅛ oz. / 4 g.) Dried red chilies, stems and seeds removed; 1 lb. (454 g.) Fresh flat rice noodles, ½ inch (1.3 cm.)wide (sen kuaytiaw); ½ lb. (227 g.) pork shoulder, butt, or leg byes size slices, about ⅛ inch (0.3cm) thick; 4 Tbsp. Oyster sauce (divided use); ½ cup Water; 2 tsp. Granulated sugar; 2 Tbsp. Fish sauce (nahm pla); 1 cup Holy basil or other Asian basil leaves; ¾ cup Bok choy or other leafy green, cut into 2-inch (5 cm.) pieces; 1 Tbsp. Fresh or brined Green peppercorns (drain and rinse briefly if brined)); 1 cup Long beans, cut into 1½-inch (4 cm.) lengths; ¾ cup Baby corn, fresh or canned, halved diagonally

Preparation info

Makes
4 to 6
servings as part of multi-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Literally translated as “drunk noodles,” There is, oddly, no alcohol in the dish. The name is more suggestive of how you will feel after eating this spicy dish: drunk and they’re often eaten by drunk people at late-night street stands so the name fits. This version is made with sliced pork, but ground pork or chicken can be substituted with equally tasty results.