Drunken Noodles with Pork

Whipping up these noodles was dangerously easy – a handful of chilies and garlic pounded into a paste, a few thin strips of pork tenderloin, a bowl full of Chinese broccoli and mushrooms, and a quick sauce of soy sauce and sugar, stir-fried one at a time over high heat, and in 10 minutes I had a steaming bowl of sweet and spicy noodles, just as good as the ones from the takeout spot down the street. These noodles are definitely going into my “quick and craveable” dinner rotation. I’ve barely cracked the surface of this book, but after my first foray into authentic Thai cooking, I’m even more excited to delve further into these recipes.

Book Club: Thailand, The Cookbook // Drunken Noodles with Pork

Book Club: Thailand, The Cookbook // Drunken Noodles with Pork

Drunken Noodles with Pork

Serves 2.

Note: There were a few items I had to substitute based on what I could find at the store – 2 serranos for the bird’s eye chilies, broccoli rabe for the Chinese broccoli, chopped red pepper for the baby corn, and baby shiitakes for the straw mushrooms. I tried to keep the substitutions very close in flavor profile to the original ingredients. I’ve included both the original ingredients and my substitutions below.

  • 7 oz. flat rice noodles
  • 2 TBS vegetable oil
  • 3-4 cloves garlic, pounded to a paste
  • 5-7 red and green bird’s eye chilies, pounded to a paste (OR substitute 2 serranos)
  • 3 1/2 oz. pork tenderloin, sliced into thin strips
  • 5 oz. Chinese broccoli, stems removed, leaves chopped into 1 1/2 inch pieces (OR substitute broccoli rabe)
  • 7 baby corn, halved lengthwise (OR substitute 1/2 c. of chopped red bell pepper)
  • 5 straw mushrooms (OR substitute 1/2 c. baby shiitakes)
  • 2 TBS soy sauce
  • 1 1/2 tsp sugar
  • 1 handful of Thai basil leaves
  1. If the noodles have been kept in the fridge, wrap them in cheesecloth and steam in a steamer for 2-3 minutes until warmed through. Alternatively, heat in a microwave for 1 minute. If noodles are dry, prepare according to package directions. Set aside.
  2. Heat vegetable oil in a wok over medium high heat. Add the pounded garlic and chilies and quickly stir-fry for 30 seconds, until sizzling and fragrant. Add the pork slices and stir fry for 1 minute, or until cooked through. Add the broccoli and baby corn and stir-fry for another 1-2 minutes. Add the prepared noodles, soy sauce and sugar, and stir-fry for 1-2 minutes until the noodles are soft and fully flavored. Remove from heat, stir in the basil, and serve immediately.

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