How to Make Drunken Noodles | Food Wishes
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- เผยแพร่เมื่อ 2 พ.ค. 2022
- I had a few drinks while making these, so I could enjoy them as the food Gods intended, which is slightly drunk. At least that's one theory for how this dish got its name. The other theory is that it was at one point made with wine, but that's not nearly as entertaining!. Enjoy!
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Hi Chef John. As a Thai viewer of your channel for many years, I’m “wowed” to see you to include this Thai dish. I’d like to share how this dish got its name. Pad Kee Mao or literally “Stir-fry Drunkard” is any dish, not only noodles, when stir-fried with Thai Sweet Basil leaves. There are 2 main types of basilikum leaves used in Thai cooking: Kra Pao (Holy Basil) or Horapa (Sweet Basil). This dish got its name because traditionally it’s seasoned with so much chopped chillies that it is famously incredibly spicy; hence it would “sober up” any drunkard! A favorite for anyone who drinks a little bit too much at lunch before going back to the office, or husbands having drinks after work before going home to face the wife. Seafood or game meat used to be the protein of choice used for this dish in Thailand because the basil and chili would coverup any fishy or musky scent. Cheers.
is it supposed to have galangal?
@@zenhatesyou Not that I'm aware of, no...
Galangal isn't that commonly used in stir-fried dishes here.
Fascinating. Thank you very much for sharing.
Never knew exactly why it was called "drunken noodles"... basically "hangover food". thanks. It is my goto dish if I'm in an unfamiliar thai/asian/fusion type place. :)
@@zenhatesyou No galangal for this dish. Normally in Thailand fingerroot or "grachai" is used. It is kind of a lesser ginger, common in Southeast Asia. But finely julienned young ginger would go well I think. :-)
Thank you for actually making this spicy. I've seen so many non Thai folks make this and leave out the heat, which completely defeats the purpose of this entire recipe.
His interpretation of pad krapow gai is good too, in case you haven't seen it.
Probably so, but not all of us non-Thai folks can survive the searing heat of those chilis.
LPT: make a large batch of that sauce and throw it in a squeeze bottle, it's my basic stir-fry sauce and just add extra flavor (plum sauce, chili paste, honey, orange zest, etc) when you want to change it up a bit. Throw it on any stir-fry and it's instantly delicious.
Dark soy sauce can be found at any asian grocer, as can a large mass of Thai basil and bird's eye.
How long does the sauce last in the fridge?
Thank you this is actually a great idea! Personally I love chili flakes and a sh#tload of garlic in any sauce
@@secretforreddit
Until your heart gives out because of all the sodium. Think about it, it's a combination of oyster sauce, soy sauce, and fish sauce. all three of those basically last forever.
@@secretforreddit Sure the salt content preserves it forever.
I love that a real chef finally made this dish with the type of noodles that we all have access to, and not the fresh rice noodles that most of us just can't get. Thank you!!
Proper wok cooking does actually introduce a unique flavor known as “wok hei”, but, to be fair, it can be difficult to achieve at home without extreme heat or open flame (and experience/skill).
It does beg the question... WHY doesn't Chef John have a wok?
Why not? Kk
@@elidasilva5558 why not not have a wok? That's just crazy talk.
Maybe he’s the Tupac of not having a wok. #thuglife
Perhaps because although it does it so well, a wok can only wok.
@@lindainparis7349 don’t let Kenji see you say that!
You know Chef John has been drinking when he speaks of placing a wet paper towel on his head to cool off. Nicely done!
You pronounced it very well!! 👏👏👏 This looked very good!!! I'm drooling!!! I agree with. Goes very well with a beer rather than wine. After (😉) making this. Of course! Now i want both. Chef John!!! You're creating a domino effect!!! What next!! 🤣🤣🤣
I love your rolling commentary. It makes us all feel confident when we wind up using ingredients with which we are not too familiar. Thanks!
Chef John: I agree that you can get the same depth of flavor from a heavy-bottomed pan as from a wok, BUT, not when the pan is so full. The additional wok flavor primarily comes from searing/charring that happens at high heat, and this is not possible on a pan that is so full that ingredients have to be moved around gingerly.
I would love to eat a dish of these drunken noodles while watching you rocking the wet paper towel on your bald spot, Chef John! I love your corny jokes as much as I love watching your videos. Thank you so much for sharing and making me laugh out loud. 👏🏾👏🏾👏🏾
th-cam.com/video/GcdoJCMKTdk/w-d-xo.html finally it's here.
I seriously thought he said a cool towel over his ball sack.
I’m drunk I think 😂
I love drinking while cooking. You know it's ready when you don't remember how the food got there 🥴
According to Isaac Toups, drinking while cooking is not only necessary for certain dishes, it's actually illegal *not* to drink while cooking them.
Haha 😂
I just like drinking and occasionaly I end up cooking but yeah I agree with you
I love cooking with wine. Sometimes I even put it in the food!
@@duanehealing5965 Perfectly reasonable. After all, if the wine isn't good enough to go in the cook, it's not good enough to go in the food. 😉
MOTHER OF PEARL, I LOVE YER VIDS, Chef. Clear, concise, and amusing. Thank you for your service, sir! 🙌🏼
Oh dang, I'm sober. I'll come back later.
"I'm not as think as you drunk i am" my favourite Chef John quote so far
“No, no, no, no… Where your wok? Where your wok?” - Uncle Roger. 😂
"Hiyaah... Nephew John, why you use pan so flat, like Auntie Helen? Use wok."
I feel that a picture of John and his damp paper towel hat is an absolute necessity.
Wow! Chef John! You’ve outdone yourself again. I’ve been a fan of yours for over 10 years. You taught me how to cook as a newly wed. The Cookbooks I got at my wedding would have inconsistent quality results but I quickly found out that your recipes were always on point! I knew If I cooked a chef John recipe it would turn out a success! Thank you ❤️
My favorite Thai dish. So nice to see it included on this channel.
Amazing recipe. Thank you chef John.
My wife loves anything that's stir-fried with noodles. I decided to cook this last night for dinner. It was delicious and had an incredible flavor. However, I do believe I should have taken the seeds out of my chillys. We were both showering upside-down this morning 😂.
You are the best chef. Thanks for your humor and talent for cooking
Cooked today twice for Lunch and Dinner because it was that good,and so easy to make and not many ingredients plus Chef’s John Jokes make everything more enjoyable ❤️
Chef John, so glad to see you back From your vacation. What a delicious looking recipe you chose to make today. OMG it looks fantastic, I can’t wait to try it!.
Welcome back! Great video and recipe. Thank you.
I made this and it was so good. Thank you chef John! More Asian dishes please 💕
Not strictly the Thai recipe, but close enough - from someone who lives in Thailand.
One suggestion, however. Don't add the garlic until you are almost finished browning the chicken or you will overcook the garlic. Basically start frying garlic 30 seconds before you add something wet to stop the frying. When you smell frying garlic it is perfectly cooked and frying it any longer will reduce the flavor and start turning the garlic bitter.
That seems like a more classic french technique. I worked with a thai chef and that was one thing that always surprised me was how he would start with the garlic and brown perfecly without burning it creating a different almost roasted garlic flavor.
Absolutely Perfect. This many videos later, still making the finest kind. And the recipe looks great, too.
Yay, I always get this dish when I get Thai food. I know I need to expand my pallet, but they are just so good!
Another major advantage of using a wok vs a frying pan is that you can actually get searing on ingredients without overcooking them which adds a whole depth of flavor that's hard to get with anything else... maybe a cast iron.
You can also peel the stems of the Chinese broccoli a tad or take a few strips off of it here and there so you can use more of the crispy bits of the stem without worrying about it being chewy or overly bitter even when cut on a bias.
Also, depending on how far you are from an Asian market, occasionally, the fresh noodles, though oiled and needing to be quickly dipped in hot water to remove the grease or hand separates so they stir well (if you dont mind the excellent flavor of oil) are much better than the dried.
And don't forget, the advantage of the wok's design is to distribute heat up the sides of the pan. If you're using one on your home stove, make sure you get it nice and hot all the way around. And don't buy a cheap wok with lousy heat conductivity.
Welcome back! I hope the two of you had a wonderful get a way. We enjoy you immensely and consider you a delightful addition to our family. XXX
I made something similar but without the chinese brocolli. I used regular broccoli but not the stems. I also browned the chicken, removed it, then added it back later. Browned chicken always tastes better to me. An extra step but I think it's worth it.
This whiole time I was thinking just using sninnach cause it looks similar. Brocs with the stems removed sounds good too.
The stem of brocolli is actually very tender and sweet. You just need to peel of the outter side and the inside is absolutely delicious once it's cooked. :)
Love the humor and great food! 🍺
I’m making this! Thank you as always Chef John!
Looks absolutely delicious! Thank you !
You are after all, the Darth Maul of cooking while under the influence of alcohol! May the 4th be with you Chef John!
this looks like a winner chef John, thank you! 👍
I like how you pause in-between every word🥰🥰
I've followed you for more than a decade. I've only seen you crowd the pan a few times like this. Keep up the great work
Love it! Always love your style and you never cease to make me laugh..and yes I always wish I had a wok and never seem to reward myself with buying one! 😂
I love how fast this comes together!
I love drunken noodles! It's what one of my daughters and I order at the Thai restaurant near me. However, I have almost all the ingredients in the house right now! thank you so much. Love your very informative channel.
Welcome back, Chef John! While you probably filmed this before the vacation, I couldn't wait for it!
Buy a wok! Seriously, Chef John, buy a medium-sized wok for everyday cooking and a larger wok for big recipes. I'm not a master chef, just an amateur home cook, but I quickly learned a few things about wok cooking, and it's great. Oh, sure, I still use regular Western pots and pans, but I often use a wok for stir-frying and some other quick cooking. It's pretty simple and it can be really tasty and quick. It's been a regular cooking tool for me for maybe over a dozen years now.
I’ve been waiting for Chef John to do this recipe for over a decade now. Also beef is the best protein for this dish because it absorb the most flavor.
Sounds delicious....plan to try
I have been looking for new recipes and plan to make this Delicious Dish!~Elizabeth
1:45 I heard "I like to do the exact same thing to my bal--and my jaw hit my keyboard before I realized you said bald spot! 😂😂
Yay! One of my favorite take out meals 🥰🥰🥰
For this dish, we don't use green onion, oyster sauce and shallots. Mainly we use tomatoes and either white or yellow onion for the taste and color.
This looks easy and very tasty 😋 I only cook easy, this is a must try. Thank you, I think your fantastic. 👍
Delicious…. Love your lilting commentary and jokes ❤️❤️
I just watched your asian garlic noodle video and made it into drunken noodles. I cut the big sheets into squares. Added mushrooms, bok choy and green and red bell peppers. Sauteed some shrimp in the sauce and served it on the side. It came out sooo good! (According to my family not just my word lol)
"My bald spot". LMFAO!
Worth the price of admission. 🤣👍
This looks great! I can taste it already.
Perfect recipe Chef!!! ❤
Such sage advice, Chef John. I detest going slow and being careful.
This looks fabulous! I'm suddenly starving!
Aloha chef John. I 🥰 ur videos and KCommentary. Ur my new favorite cooking show. Mahalo for ur time and show. 🤙
There’s one caveat to the nonstick skillet tasting the same as a wok. Only if the recipe does not call for wok hay. But that requires extremely high heat that most households don’t possess. Thanks for another great recipe chef John!
Great recipe, John!
Ah! I’ve been waiting all day for my Food Wishes video fix!
I now feel fulfilled.
My favorite Thai dish!
Yummm looks so good, I made something sort of similar just the other night for dinner
Look very delicious 🤤😋 I love defferent kind of noodles 🍜
I have made a vegetarian version of this numerous times. Delicious! Thanks CJ!
YES I've never needed this video more in my life
This dish is traditionally made with Holy Basil if anyone wanted to know, and the substitution for Holy Basil is just regular Basil, because it tastes more like Holy Basil than Thai Basil does. Just in case anyone wanted to know!
In all the Thai restaurants I have eaten this dark sauce has only appeared once. The drunken noodles I am familiar with always had a red sauce. It does include Thai basil and quite often green and red pepper slices. I like mine with shrimp.
i’ve been watching since i was a kid good to see the channel is still active
Dang, John. This narrative had me laughing (maybe it close to home) sooner than your usual videos. 🤣 💛
I love drunken noodles, so glad you made this. Going to do it for sure.
Not thai but I make this all the time. I pound chili, garlic and shallot into a paste and then fry that for a little bit before adding the protein. I then add fish sauce to season the meat and add any veg which I prefer bell pepper and some fresher less spicy chilis. The rest I do the same as you. Highly suggest sourcing dark soy sauce and palm sugar too.
One of my favourite dishes. You can find palm sugar at your local Asian market usually…I’ve never tried using maple syrup in it. Curious how it would taste.
Palm sugar tastes a lot like maple sugar
That looks great!
"Thin Strips of Raw Meat" is the name of my next death metal band.
I always order Thai drunken noodles when dining, but always wished to have it at home. Thank you for the tutorial.
The one thing I don’t agree with is that you get the same flavor with a wok or frying pan. A super hot wok provides the characteristic, smoky “wok hay”. In my experience the best Thai street food comes together in like 1-2 minutes, everything is seared in a ripping hot wok and becomes extremely flavorful
Hey one small thing. Drunken noodles actually use holy basil, not thai basil (well, it _does_ use thai basil as in a kind of bazil that comes from thailand but not *thai* basil) which is actually closer to regular basil if you have to substitute.
Feel like you hit peak comedy with this one, Chef John!
For Pete's sake ... get yourself a wok.
This is definitely one of your better video clips. I was laughing my head off.
THANK YOU for the tip on soaking the noodles before using. I made a dish about two weeks ago and ended up with something resembling dumplings that were disgusting and pasty.
I'll definitely be making this a few times as I'd like to try it with chicken, shrimp, pork and fried tofu. Who knows what else.
Looks delicious.
I love that you make it accessible for people from... lets say, a small town in the smokey mountains. 😉
The ooold towel on the bald spot. A real classic 😎👍
If you need to rock a wok and don't want to chuck the bucks, always check yard sales. Sometimes you'll find a never-used wok.
that regular basil joke hahaha
Very nice!
You can find pickled or frozen fingerroot in most big Asian stores. It adds a really unique flavor to the dish.
5million subscriptions, millions of views ! no wok to rock ! Fascinating
I appreciate that you show how to make food with utensils and ingredients that many of us can access. I don’t make Asian food often enough to justify having a wok sitting around my small kitchen taking up space.
You’re just the best on TH-cam!
Love any one-pot dish! And yep, it aches me that you didn't use a wok.
Love it 😍
Cabbage Leaves is what we used playing Semi-Pro football in the Spring Football league, if a wet paper towel is toleranced a cabbage leaf works better and well it is way cool in green
Great! Now do Japanese style 'soba meshi'... chopped noodles and rice mixed together. Preferably with spicy hot-links sausage, and ginger on top. I'll have the jumbo platter, with hot sake rice wine.
Shouldn't toasted sesame oil be used at the end, since it's not for frying but rather for additional aroma...
can't wait to try this!
also, is the Chef John podcast coming back at all, or is the experiment over?
I bought Thai Basil seeds and grew them in my aero garden. Then took a cutting and put it into a water bottle in kitchen window. Have plenty of it now.
you're good John! I love those sticky noodles!
Dont waste any, you are a trip chef John