Incredible Thai Drunken Noodle Recipe!

Summary

In 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

00:00

🍜 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.

05:01

🔥 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.

Keywords

💡Moorish

Moorish refers to a style or taste that is reminiscent of the Moors, the Muslim inhabitants of medieval Spain. In the context of the video, it is used to describe the flavor profile of the noodles, suggesting a rich and complex taste that is well-balanced with sweet, salty, and savory notes. The script mentions that the noodles are 'so Moorish they're, just perfectly balanced,' indicating a culinary style that is deeply influenced by historical cultural exchanges.

💡Drunken Noodles

Drunken Noodles is a Thai dish known for its spicy and flavorful characteristics, often associated with street food culture. The video's theme revolves around this dish, which is described as a 'street food classic Thai style.' The name suggests that the dish is hearty and flavorful enough to be enjoyed with drinks, potentially helping to alleviate the effects of a hangover, as mentioned in the script.

💡Jeremy Pang

Jeremy Pang is a chef and author who introduces the video and his new book, 'Jeremy Pang's Simple Family Feasts.' His name is a key identifier for the source of the recipe and the culinary expertise being shared. The script mentions him as the presenter and author, establishing his authority on the subject matter and the authenticity of the recipe.

💡Wok Clock

A Wok Clock is a method of organizing ingredients in a circular pattern around the wok, starting at 12:00 and arranging items in a clockwise direction. This technique is used for efficient and quick stir-frying, as seen in the video where the chef sets up his 'walk clock of ingredients.' It allows for easy access to ingredients during the cooking process, which is essential in fast-paced cooking styles like those used in Thai street food.

💡Thai Street Food

Thai Street Food refers to the diverse and flavorful dishes that are commonly sold by vendors on the streets of Thailand. The video's main dish, Drunken Noodles, is described as a 'proper Thai street food dish,' emphasizing its quick, rough, and ready cooking style. This term highlights the cultural context and the informal, yet vibrant, nature of the cuisine being prepared.

💡Gan

Gan, also known as Chinese broccoli, is a type of vegetable often used in Asian cuisine. In the script, it is mentioned that 'usually you'd have Gan which is a Chinese broccoli for this dish,' but the chef suggests that 'tender stem broccoli works a treat' as well. This shows the flexibility and adaptability of ingredients in cooking, especially when traditional ingredients may not be readily available.

💡Chicken Thigh

Chicken Thigh is a cut of meat from the thigh of a chicken, known for its succulent and flavorful qualities. In the video, the chef uses chicken thigh 'nice and succulent... with a bit of strings of fat' to add flavor to the dish. The use of chicken thigh in Drunken Noodles contributes to the dish's rich taste and is an example of the type of protein often used in Thai cuisine.

💡Stir Fry Sauce

A Stir Fry Sauce is a mixture of various ingredients that are used to flavor and enhance the taste of a stir-fried dish. The script describes the creation of a quick stir fry sauce with 'a couple of spoons of oyster sauce,' light soy sauce, fish sauce, and sugar. This sauce is crucial to the fusion of Thai and Chinese flavors in the dish, as it combines elements from both culinary traditions.

💡Noodles

Noodles are a staple food in many cultures and are central to the dish being prepared in the video. The chef mentions using 'thin rice noodles,' which are soaked to keep them separate and not overly cooked before stir-frying. Noodles are a key component of Drunken Noodles, absorbing the flavors of the stir fry sauce and other ingredients.

💡Sweet Thai Basil

Sweet Thai Basil is a type of basil known for its fragrant and slightly sweet taste, often used in Thai cuisine to add a fresh and aromatic note to dishes. In the video, the chef finishes the dish with 'a whole heap of sweet Thai Basil,' which contributes to the overall flavor profile and is an example of the use of fresh herbs to enhance the dish's aroma and taste.

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