Incredible Thai Drunken Noodle Recipe!
Summary
TLDRIn this video, Chef Jeremy Pang introduces viewers to the Thai street food classic, Drunken Noodles, featured in his new book 'Simple Family Feasts'. He demonstrates how to set up a 'wok clock' with ingredients for efficient stir-frying, combining sweet, salty, savory, and spicy flavors. The dish is quick to prepare, with a fusion of Thai and Chinese influences, using ingredients like oyster sauce, light soy sauce, and fish sauce. The chef emphasizes the importance of high heat and quick cooking to achieve the dish's signature smoky flavor, finishing with a generous garnish of fragrant Thai basil.
Takeaways
- 🍜 The dish being prepared is 'Drunken Noodles,' a classic Thai street food known for its balance of sweet, salty, savory, and spicy flavors.
- 📚 The recipe is from Jeremy Pang's new book, 'Jeremy Pang's Simple Family Feasts,' available in good book shops.
- 🥣 The ingredients are arranged in a 'clock' formation, starting with spring onion at 12:00 and including red onion, garlic, chili, broccoli, and chicken thigh.
- 🌶 The dish incorporates a large red chili for color and a bird's eye chili for extra heat, which is traditional and helps with hangovers.
- 🥬 Broccoli is used as a substitute for the traditional Gan (Chinese broccoli), showing adaptability in ingredient choice.
- 🍲 A quick stir-fry sauce is made with oyster sauce, light soy sauce, fish sauce, sugar, and dark soy sauce, reflecting a fusion of Thai and Chinese flavors.
- 🍜 Thin rice noodles are used, which can be soaked in cold water for an hour to keep them separate and not overly cooked before stir-frying.
- 🔥 Cooking techniques involve high heat and quick stir-frying, with ingredients added in a specific order to ensure proper cooking and flavor.
- 🥘 The dish is cooked in a wok, with the use of a 'walk clock' method to manage the cooking process and ingredient addition.
- 🌿 Fresh Thai basil is added at the end for a fragrant finish, enhancing the traditional Thai flavor profile of the dish.
- 👨🍳 The video is a tutorial by Chef Jeremy Pang, who provides a personal touch and expertise in preparing this traditional Thai dish.
Q & A
What is the name of the dish being prepared in the script?
-The dish being prepared is Drunken Noodles, a Thai street food classic.
Who is the presenter of the video?
-The presenter is Jeremy Pang, who is also the author of the book 'Jeremy Pang's Simple Family Feasts'.
What is the significance of the 'W clock' of ingredients mentioned in the script?
-The 'W clock' is a method of arranging ingredients in a circular pattern starting at 12:00, which helps in the quick preparation of a stir-fry dish like Drunken Noodles.
Why is the dish called 'Drunken Noodles'?
-The dish is called 'Drunken Noodles' because it is traditionally associated with drinking and is believed to help get rid of hangovers.
What type of chili is used to add extra heat to the dish?
-A bird's eye chili is used to add extra heat to the dish.
What is the role of the sauce in the preparation of Drunken Noodles?
-The sauce, which includes oyster sauce, light soy sauce, fish sauce, sugar, and dark soy, is used to provide a balance of sweet, salty, and savory flavors, as well as to coat the noodles.
What type of broccoli is suggested as an ingredient in the script?
-Tender stem broccoli is suggested, but any type of broccoli can be used.
How are the chicken thighs prepared for the dish?
-The chicken thighs are sliced into thin strips to ensure they cook quickly in the stir-fry.
What is the method for preparing the noodles as described in the script?
-The noodles can be soaked in hot water for about 6 to 8 minutes or soaked in cold water for about an hour to keep them separate and not overly cooked before stir-frying.
How does the presenter suggest finishing the dish?
-The dish is finished with a generous amount of sweet Thai Basil, which adds fragrance to the Drunken Noodles.
What is the recommended way to serve the Drunken Noodles according to the script?
-The dish should be served immediately after cooking, while the flavors and textures are at their peak.
Outlines
🍜 Preparing Drunken Noodles with Jeremy Pang
In the first paragraph, Jeremy Pang introduces viewers to his Thai street food classic, Drunken Noodles, from his new book 'Simple Family Feasts'. He emphasizes the dish's balance of sweet, salty, and savory flavors with a spicy kick, ideal for those who have been drinking. Jeremy sets up a 'clock' of ingredients, starting with spring onions, and explains the significance of each, including the use of different types of chili for color and heat. He mentions the fusion of Thai and Chinese flavors in the dish, particularly through the use of oyster sauce, light soy sauce, and fish sauce. The preparation of the ingredients is described, such as the rough chopping for quick cooking and the choice of tender stem broccoli as a substitute for the traditional Chinese broccoli. The paragraph concludes with the preparation of a quick stir-fry sauce that brings together the flavors of the dish.
🔥 Cooking the Stir-Fry and Adding the Sauce
In the second paragraph, Jeremy details the cooking process of the Drunken Noodles. He starts by stir-frying the broccoli and then adds oil and thinly sliced chicken to ensure quick cooking. Jeremy advises to cover the chicken with vegetables to prevent burning while the chicken cooks through. The creation of smoke during the stir-frying process is highlighted as a sign that the dish is cooking properly. He then introduces the noodles, which can be prepared by soaking in hot or cold water to maintain their texture. Jeremy demonstrates the stir-frying technique, emphasizing the importance of high heat and quick movements. The sauce, prepared earlier, is added to the stir-fry when the noodles begin to soften, and Jeremy uses the soaking water to deglaze the wok, enhancing the dish's flavor. The final touch is the addition of fragrant Thai basil, which adds an aromatic finish to the dish. The paragraph concludes with a reminder to check out Jeremy's new book for more recipes and a call to action for viewers to like, comment, subscribe, and turn on notifications for more content.
Mindmap
Keywords
💡Moorish
💡Drunken Noodles
💡Jeremy Pang
💡Wok Clock
💡Thai Street Food
💡Gan
💡Chicken Thigh
💡Stir Fry Sauce
💡Noodles
💡Sweet Thai Basil
Highlights
Introduction to Drunken Noodles, a Thai street food classic with a balance of sweet, salty, savory, and spice.
Author Jeremy Pang introduces his new book 'Jeremy Pang's Simple Family Feasts'.
Setting up a 'clock' of ingredients for easy reference and preparation.
Using spring onions to flavor the oil by searing them in it.
Incorporating red onion and garlic for the base flavor of the dish.
Choosing the right chili for desired spice level and color.
The cultural significance of Drunken Noodles in Thai street food and its role in alleviating hangovers.
Substituting Chinese broccoli with tender stem broccoli for the dish.
Preparing chicken thighs for added flavor with their natural fat content.
Creating a quick stir-fry sauce combining oyster sauce, light soy sauce, fish sauce, sugar, and dark soy.
The fusion of Thai and Chinese flavors in the sauce, reflecting the influence of the Chinese community in Thailand.
Choosing thin rice noodles for a different texture, similar to Pad Thai noodles.
Soaking noodles in cold water to keep them separate and not overly cooked.
Cooking technique using a wok and the significance of high heat for stir-frying.
Adding chicken to the wok and ensuring it cooks through without burning the vegetables.
Integrating the noodles into the stir-fry and the importance of sizzling heat for absorption.
Adding the sauce to the noodles when the wok is hot and sizzling for quick caramelization.
Finishing the dish with sweet Thai Basil for an aromatic touch.
Serving suggestions and the presentation of Drunken Noodles on a 'clock' plate.
Invitation to like, comment, subscribe, and enable notifications for more recipes.
Transcripts
these noodles are so Moorish they're
just perfectly balanced with sweet salty
and savory and a little bit of spice
it's a street food Classic Thai style
Drunken Noodles I'm Jeremy Pang and
welcome to simple family feasts based on
my new book Jeremy pangs simple family
feasts which is out in all good book
shops
[Music]
now the first things first we're going
to start to set up my walk clock of
ingredients and that is starting at
12:00 with my first ingredient and going
all the way around roughly Cho your
spring
onion it's quite Rough and Ready so I'm
actually going to sear that
into the oil to almost flavor the oil
Red Onion probably only need half of
this nice and finely sliced garlic and
chili now this dish is a proper like
Thai street food dish nice and quick
Rough and
Ready cooking and so just a rough chop
is all you
need I've got a large red chili here
which is going to be nice for color but
I kind of want this a bit spicy because
this dish is made for
drinking so I've got a bird eyye chili
here to add extra
heat and if you have had a beer or two
that such get rid of your
hangover which is what these Drunken
Noodles are there
for
who that chili that spice that's what
makes it really traditional now if
you're in Thailand or Asia usually you'd
have Gan which is a Chinese broccoli for
this dish but tender stem broccoli Works
a tree any type of broccoli really
works just nice fine
slices next up your chicken
chicken
thigh nice and
succulent little sort of strings of
fat just add a bit of flavor to the
dish this really is very simple my w
clock of ingredients is pretty much
there I'm going to make up a quick stir
fry sauce and this is how couple of
spoons of oyster sauce now tight food of
course has all you so many dishes with
things like lemongrass and Lime Leaf and
all those types of herbs but also
there's a heavy influence of sort of the
Chinese community in Thailand who have
been there for Generations after
generation and so a lot of these sauces
are the S more Chinese sauces I've got
some light soy sauce as well for
saltiness fish sauce that's where the
sort of fusion of Thai and Chinese
flavors com together together not a lot
though only about a tablespoon of fish
sauce cuz otherwise it'll be really
overpowering and because of all that
saltiness in there you just want to
balance out that with a couple of
teaspoons of
sugar last but not least a tablespoon of
dark soy and that'll just wrap around
the noodles really
well now your noodles you could use the
thicker sort of more half fun like thick
rice noodles I've got thin rice noodles
here which also work a treat kind of
more padti Noodle esque and you can
either soak them in hot water for about
6 to 8 minutes or do what I've done here
which is soak them for about an hour in
cold water and that keeps them really
nice and separate and not really cooked
at all allowing me to cook the stuff the
noodles in the walk and let let them
soak in more water as they get into the
stir
fry so they've lost their pack packet
shape but they're not sort of overly
soaked which means they're still nice
and separate time to get
walking starting at 12:00 with your walk
clock spring onions and onions straight
in push all that to the back make sure
that oil is smoking hot and then your
chili and garlic can go in do you see in
Thailand people cooking this dish in a
walk but also sometimes this dish or
other noodle dishes like Pad
Thai they might cook on a sort of big
flat plate almost like a a brat pan on
the streets
too you'll find that all different types
of dishes that move from one culture to
another you know there's different ways
of cooking things which I absolutely
don't mind I've got still plenty of oil
in there so I'm going to go straight in
with my
broccoli and give that a good toss
through when your sauce goes in that's
going to really cook and sort everything
quite quickly just from the steam that
it
produces so a flash fry here or there is
absolutely fine now I'm going to add a
bit of oil just before my chicken comes
in and you'll notice that I sliced my
chicken really nice and thin so it'll
cook quickly just make sure that oil is
smoking hot before your chicken goes
in so that's really sizzling
now I'm going to bring my veg over the
top of my chicken so my chicken Cooks
through but the veg doesn't
burn and then once you've creating this
amount of smoke it's a good sign that
you might want to give it a stir through
before you then press down into your
chicken again W now we're stir frying
look at
that quite a lot of smoke here give it a
walk
toss that chicken's pretty much half
cooked so at this point my noodles can
come in tummy in the head round and
around back and
forwards and a quick flick and then back
down on the heat I want to bring it up
to a Sizzle
again before I repeat that action
sizzling hot tummy in the
head once your noodles start to soften
you'll see them wanting to stick to the
bottom of the walk at this
point your sauce wants to go in but just
make sure the walk is really nice and
hot and that sizzling sand is still
going before you pour it
in remember that sauce has got sugar in
it it will start to caramelize quite
quickly tummy in the head
just going to take a little spoon of
that soaking water into my
noodles just to finish this off this
lovely smokiness to the
dish my w clock plate has just had
vegetables on
it so I can serve straight
up
if you cook that nicely there should be
barely anything stuck to the bottom of
your walk and then just to finish off a
whole heap of sweet Thai Basil this
stuff is so fragrant even just from the
heat that steam coming off the noodles I
can smell it m Drunken Noodles from the
new book simple family
feasts it's got the perfect balance of
sweet salty Savory with a little touch
of that tie bazle at the
end delicious if you like this recipe
don't forget it's in my new book simple
family feast and there's loads more
recipes like this on the channel so
don't forget to like comment subscribe
ding hit that notification Bell and we
will see you
soon
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