2021:Submissions/Cook-along: Drunken Noodles

Cook-along: Drunken Noodles

Building 1 · Saturday August 14, 10:30 - 11:00 UTC (click for local time)

Speakers

• Chef Hnoi Lattitham

Abstract

Feeling hungry? Cook along with Wikimedians and chefs from around the world during the Plenary Stage screenings or whenever you like!

Introduction

Thai food is known for its unique balance of five taste sensations in each dish or in the overall meal: sweet, sour, salty, spicy and bitter. Also, known on lightly prepared dishes with strong aromatic components and a spicy edge, placing emphasis on texture, color, taste, and the use of ingredients with medicinal benefits, as well as good flavor, not a wonder Thai cuisine is world renowned.

Drunken Noodles I am preparing in this session was created in harmony of using Indian herb, Thai’s love of spiciness and Chinese technique. A simple noodle dish, that has always been my go-to lunch. Enjoy!!!

Kitchen tools

• Knife and cutting board
• 1 - 10”skillet or wok
• 1 spatula
• Serving dish

Ingredients (Meat)

Substitutions: Spaghetti for Rice Noodle, Italian basil for holy basil.

	Recipe serves	Prepared for
Spicy Noodle with Prawns	2	4

Ingredients	Amount		Scaled amount		Converted
Wide Rice Noodle (XL)	4	oz	8	oz	227	g
Garlic	4	cloves	8	cloves	8	cloves
Red Chilli Pepper (to taste)	3		6		6
Vegetable Oil	2	tbsp	3	tbsp	44	mL
Prawns or whatever meat you choose	0.5	lb	1	lb	454	g
Chicken Stock or Water	2	tbsp	4	tbsp	59	mL
Oyster Sauce	2	tbsp	4	tbsp	59	mL
Fish Sauce	2	tbsp	4	tbsp	59	mL
Soy Sauce	1	tbsp	2	tbsp	30	mL
Dark Sweet Soy Sauce (optional)	1/2	tbsp	1	tbsp	15	mL
Sugar	1	tsp	2	tsp	8.4	g
Ground Pepper	1/2	tsp	1	tsp	2.3	g
Holy Basil or Sweet Basil	1	cup	2	cup	40	g
Green Beans or other vegetables  (optional)	1/2	cup	1	cup	180	g

Instructions (Meat)

1. Presoak the dried rice noodle, at least half an hour ahead of time. Keep it in water. OR prepare according to the package.
2. Measure all ingredients ahead of time.
3. Peel and devein the shrimp, Set aside.
4. Remove the basil stems.
5. With mortar and pestle, roughly pound up some garlic and chiles. If you do not have mortar/pestle, chop both separately with a knife.
6. Place a large skillet/wok over medium heat, pour in the vegetable oil. Once the oil is shimmering, but not smoking, add the garlic/chilli combo. Stir it around so they are cooked evenly for about a minute until the garlic is fragrant.
7. Add the prawns/meat. Mix well with the garlic/chilli. 8. Sauté well until the shrimp are half way cooked, add vegetable and the rice noodle. Flip the pan so that the noodle is at the bottom of the pan. Allow to cook for a minute.
8. Season the with fish sauces, oyster sauce, soy, sauce, sugar and ground pepper. Throw in sweet dark soy sauce for color.
9. Add the sliced onion and chilies to the side of the pan. Stir until they are a bit soften.
10. Right before turn the heat off, throw in the basil. 12. Stir quickly and turn the heat off. This will preserve the perfume oil of the leaves from evaporating.
11. Enjoy Spicy Noodles by itself as a quick dish.

Ingredients (Vegetarian)

Substitutions: Spaghetti for Rice Noodle, Italian basil for holy basil.

Ingredients	Amount		Scaled amount		Converted
Wide Rice Noodle (XL)	4	oz	8	oz	227	g
Shiitake mushrooms or Eringi (King Oyster Mushroom)	1	cup	2	cup	76	g (dry)
Garlic	3	cloves	6	cloves	6	cloves
Red Chilli Pepper (to taste)	3		6		6
Vegetable Oil	2	tbsp	3	tbsp	44	mL
Mushroom Oyster Sauce	2	tbsp	4	tbsp	59	mL
Soy Sauce	2	tbsp	4	tbsp	59	mL
Dark Sweet Soy Sauce	1	tbsp	2	tbsp	30	mL
Sugar	1	tsp	2	tsp	8.4	g
Baby corn	1/2	cup	1	cup	180	g
White onion (sliced)	1/2	cup	1	cup	180	g
Sugar peas	1	cup	2	cup	360	g
Ground Pepper	1/2	tsp	1	tsp	2.3	g
Basil leaves (packed)	1	cup	2	cup	40	g

Instructions (Vegetarian)

1. If using dried noodle, presoak the noodles for half an hour.
2. Presoak Shitake if use dried. Preserve mushroom water. Slice mushroom bite-size.
3. Pound garlic and chili in mortar and pestle or chop medium fine.
4. Place a 10” wok or a pan over medium heat, pour in the oil.
5. Wait till the oil is shimmering, add garlic/chili mixture.
6. When the garlic turns slightly golden and gives off aroma, add the mushroom to the pan.
7. Stir well until the mushroom is half way cooked, add the rice noodle. Flip the pan so that the noodle is at the bottom of the pan. Allow to cook for a minute. If it is too dry, add a few TB of the preserved mushroom water.
8. Season with dark soy sauce, soy sauce, mushroom oyster sauce, sugar and mix well.
9. Once the noodle is 80% cooked and the vegetables. Stir around for a minute.
10. Sprinkle the ground pepper.
11. Add the basil leaves. Quickly fold the leaves into the noodle and turn off the heat.

Notes

• Drunken Noodles has strong flavour profiles; salty, sour and spicy, along with aromatic herbs.
• Beaujolais or a young pinot noir will pair nicely. Dry riesling would also work or a Marlborough, Sauvignon Blanc, NZ.
• An off-dry, rosé sparkler from France that brings candied cherry and raspberry flavors tames the chile flames, but its light body and effervescence don’t overpower the delicate vegetables or Thai basil.
• For beer, choose a lager, like Singha, Stella, Sapporo, or Beck’s. These are great choices for a casual paring.
• Many non-alcoholic drinks like ginger or lime soda or even Kombucha, also could work nicely.

Session Outcomes

• 
  by Deryck
• 
  by Deryck
• 
  by Deryck

I'm planning to attend this session live!

1. Khanyi Mpumlwana
2. Evelyn Mwangi
3. Amir E. Aharoni
4. David Richfield
5. --CmdrDan (talk) 08:27, 14 August 2021 (UTC)
6. Deryck Chan (talk) 11:23, 14 August 2021 (UTC)
7. Mary_Ekomobong