Braden Family Cookbook

Chuck Braden

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DRUNKEN NOODLES                                                        Sripraphai

2 servings

 

1 7 oz. pkg. ¼ inch wide flat rice noodles

 

¼  cup canola oil or peanut oil

2 chopped fresh Thai chilies (this is hot, add more if you dare)

6 cloves garlic, chopped

½ pound ground pork, chicken, or turkey

3 oz fish sauce, nam pla or nuoc nam

1 oz. dark soy sauce

3 oz. Golden Mountain sauce

1 TSP brown sugar

3 lg plum tomatoes, pipped and chunked into 1/6 slices

2 Anaheim chilies, or green bell peppers ( 6 ounces) cut into thin strips

½ cup Thai basil leaves

Cook noodles in salted water until cooked but still crisp.  Drain.

Heat oil in a large stirfry pan or skillet.  Add garlic and Thai chillies and sautee for 30 seconds.  Add ground meat and cook until just done,  add fish sauce, dark soy, GM sauce, & brown suger and cook for a few minutes.

Add thin slices of peppers and cook until just done, but still crisp.  Add noodles and tomatoes and toss.  Put on two plates and dress with basil.

Serve with beer or a Riesling.