Thursday, 8 November 2012

drunken rice noodles

I discovered Gourmet Traveller magazine back in the latter half of my uni days and since then, I've been a solid follower with copies of the magazine living at my parent's home, where I live now and every month, there'll be a day you'll find the latest copy curled up into my handbag for some blissful reading on the train. I have to be honest here and very rarely have I actually cooked a recipe from the magazine; you can say it's one of those magazines which I look to for inspiration but the recipes have always either seemed to hard or too much work; but really it wasn't so bad when I went about to cook their Drunken rice noodles from the recent October issue.

Heat 40mL vegetable oil in a wok until smoking, add 2 sliced chicken thigh fillets and stir fry until cooked (about 3-4 minutes). Add 2 thinly sliced long red chillies, 4 cloves crushed garlic, and stir fry for another minute. Add 2 cups Thai basil, 1 kg fresh, wide flat rice noodles, 100mL fish sauce, 2 tbsp sweet soy sauce, 1 tbsp caster sugar, and 1.5 tsp ground black pepper. Toss until the basil wilts.

The boy used some pretty hot chillies so these noodles had my mouth on fire for the most part but hey, what we managed to cook doesn't look all too different from the pic in the magazine.

Guzzled the noodles down with my favourite sparkling water 'Antipodes'. I've kept the bottle in the hope of using it as a jug for some flowers (now I need to hint to the boy that I just need some flowers).

There's a few other recipes I've earmarked from the October Gourmet Traveller issue which I'm hoping to get around to this month. The Naxi pork ribs with chillies and cumin being one of them and hopefully I'll return to a bit more baking in November and try those Jammy Dodgers and a rather luscious looking lemon pound cake. Had a few crazy weeks back there so glad life has returned to something a little more manageable. Can't believe it's almost Christmas!


Missy Piggy said...

I don't cook very often from magazines...but I have found a few "keepers" in amongst my piles of glossy mags. I like the sound of these noodles...I might try them with prawns.

joey@FoodiePop said...

I don't quite understand how this dish is "drunken". Did I miss something?

panda said...

miss piggy - i reckon prawns would work! I might try it too next time i make this

joey@FoodiePop - apparently it has to do with the thai name for this dish, being: Pad (stir fry) Kee (shit) Mao (drunk). apparently it's also a popular dish in Thailand when you're drinking :)