Nearly as popular as Pad Thai, spicy, flavorful Drunken Noodles graces the menus of most Thai restaurants. I have finally found a recipe for Pad Thai that makes my dish taste fairly authentic, so I thought it was time to try making Drunken Noodles at home for Day 3 of my March challenge.
The most exciting part of this challenge is that I finally had an excuse to venture to Uwajimaya, often referred to as “the Walmart of Asian supermarkets” in search of some of the ingredients I didn’t have at home.
Uwajimaya was a completely overwhelming experience – finding wide rice noodles was almost as challenging as trying to accurately pronounce Uwajimaya.
How does one find the right rice noodles?!?
The Recipe: I found this recipe on http://www.food.com, and used it due to its good ratings.
Quick Recap: I decided to add some cooked Chinese broccoli to the dish (since I had some in the fridge), I dry fried the tofu, and I doubled the recipe. Otherwise, I followed it pretty much spot-on. Oyster sauce and Thai basil are key.
I’ve found that dry frying firm tofu makes it taste more like the tofu you find in Thai restaurants
The Verdict: The drunken noodles came out tasting like a less-greasy version of drunken noodles that you get in a Thai restaurant (good for my health, but maybe less good for their authenticity). Overall, the noodles were tasty, but I don’t think it would hurt to cook them again using a slightly different recipe.
Drunken noodles + stout (because craft beer makes everything taste better)!
New Decade. New 30-Day Challenge. 
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