Thai Drunken Noodles

From: ewells

On May 10, 2009

This was great! I followed what someone else said and doubled the sauce, and the flavor was excellent. The only change I made was to use the regular (thin, spaghetti-like) rice noodles, because I couldn't find the wide ones (we live out in the sticks, lol). I will definitely make this again, but I'll order the wide noodles if I have to! That would have made it even saucier and better, but it was my fault I didn't have them. Thanks for a great recipe!

From: Chef #1146176

On Feb 4, 2009

This was really delicious. I doubles sauce, added a little fish sauce (1 tbsp), and substituted dried red pepper for the chiles. I know that's not authentic but it's all I had on hand, and it is DELICIOUS. The key to this is the basil, get Thai basil, and real chiles would make this even better.

From: Panthur

On Dec 14, 2006

I didn't double the sauce but wish I had because the noodles were a bit dry, and I used half of a 16 ounce package. This was good, I used baby bok choy, some broccoli, baby bella mushrooms, and bean sprouts and regular basil. I think the tofu might have been better tasting if it had been marinated or dusted with something to make it crispy when fried. This was good for a meal but wouldn't be good as leftovers.

From: Kevin Young

On Feb 14, 2004

I'm afraid I'd have to resort to profanity to describe how much I enjoyed this dish. Fabulous! It was very easy to prepare. The only thing I did different was cooking about 5 minutes extra after adding the chili, broccoli, and onion (That is just a personal thing as I like broccoli very tender when cooked), and also doubling the soy sauce, oyster sauce, and brown sugar. Other than that I followed the directions to the letter and it came out absolutely fabulous. Thank you very much, I will be making this again and it will most likely be a larger batch.