Thai Drunken Noodles

Start by seasoning your chicken. Put the cubed chicken into a bowl, add salt and white pepper, mix to combine and set aside.

Bring a large pot of water to a boil.

While the water is coming to a boil, heat the oil in a large skillet over medium-high heat. Add the chicken, and begin cooking it until it changes color and is no longer pink (doesn’t have to be browned yet), about 7 minutes. When done remove the skillet from the heat.

Once the water is boiling, add in your pasta, give a good stir, and cook just until under al dente (a minute or so shy of the package instructions for al dente). When done, drain the pasta.

Next, add the fish sauce, hoisin sauce, garlic chili sauce, honey, and stock to a small mixing bowl, and do just that. Mix.

Pour the cooked chicken onto a large plate. Put the skillet back on the stove over medium-high heat, then toss in the garlic, serrano chili, bell pepper and onion. Cook for a few minutes until all of the veggies are softened, then add the chicken back into the skillet. Give it a nice flip or two. Add in the drained pasta, basil, as well as the sauce.

Give a nice stir, or a few more good tosses. Cook for another few minutes, or until the chicken is nicely browned.

When you are ready to plate, simply place it in a bowl, topped with fresh basil leaves, chopped peanuts, and some lime wedges. Dig in.

The flavors and comfort you get out of this dish is awesome. You get that comfort from the great Chinese noodles, but then are awakened by those lovely Thai flavors. This dish is a great all-in-one and is warming any day of the week. Hope you enjoy.