But the last hundred times I’ve eaten it, I’ve not been Shit drunk. Or have I ever eaten this for breakfast to cure myself of a hangover. However, this still makes a sensational dish as a part of a Thai dinner. Shit Drunk or not. Now, I can’t seem to stop using the gross words. Help me God!
There’s been this little box of Panang Curry paste sitting in my pantry for a little while now. And so one day last week for dinner, I decided its going to be Thai night. And of course, I ended up craving for some Drunken noodle and decided it was time I learnt how to make it. So, one the way back home from work, I stopped at the asian store to pick up some flat noodles and found these flat rice noodles. Now, even flatter ones would work best – the big flat squares would be perfect. But sometimes you just learn to live with what you get. Right? So, this was all I could find and had to live with it. Or rather cook with it.
This recipe is pretty simple. Cook the noodle al dente and set aside. Make a sauce to go with the noodles. Cook the veggies crisp. Add the sauce, spices, and noodles and mix them all together well. That’s it. Eazy, Peazy, Jacuzzi.
So, let’s start the cooking. Bring a wide pan of water to a boil and add the noodles in and cook for about 5-8 min or as per the instructions on the packet. Cook the noodles al dente and not too soft – there should be a gentle bite to the noodles. Drain, wash well with cold water and move to a bowl and add about a tbsp of oil and mix well. Make sure they don’t cling to each other and remain separate.
Chop up your favorite veggies to go with the noodles. These are my veggies for both the panang curry and the noodle – that’s why you see two sets of veggies. I also bought fried tofu from the store for my curry and noodles. You could also use regular soft tofu instead – that would do good for the curry but you can pan fry them a little for the noodles.Here’s what goes in the sauce.
1 tbsp of soy sauce
2 tbsps of golden mountain sauce - this is made with soy sauce and wheat flour. This is a great substitute for vegetarians instead of a fish sauce normally used in thai dishes. This sauce adds that extra saltiness usually provided but the fish sauce
1 tbsp of vegetarian oyster sauce ( if you can find it – if not, just skip this ingredient)
1 tsp of plain white sugar
1 tsp of brown palm sugar
1 tsp of chilli paste (skip this if you don’t want your dish too spicy. We will also be adding chilli paste directly to the veggies)
Add all the above sauces to a small bowl and whisk together well and set aside.