Meat Smoke Fire

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Meat Smoke Fire

Drunken Noodles

Drunken Noodles

Drunken Noodles, aka Pad Kee Mao, don’t actually contain any alcohol but it’s thought that the spice and flavour are the perfect thing to eat after a few drink (or that you’d need a drink to cool your mouth!)

Nic ate a plate of drunken noodles for lunch at Seven Dials food market from one of the vendors. He, of course, opted for some additional spice! Mrs Meat Smoke Fire tried it too, liked the concept but found it a bit punchy. The version we cooked was just right in terms of spice.

Cooking surfaces

Wok

BBQ Temperature

200°C

BBQ Temperature

Ingredients

  • 200g wide rice noodles (pad thai style)
  • 2 tbsp groundnut oil
  • 3 cloves garlic, crushed
  • 2 birds eye chillies
  • 1 onion, sliced
  • 3 chicken thighs, deboned and skinless
  • 2 tsp fish sauce
  • 2 spring onions, cut into small slices for the white bit and 2 cm pieces for the green part
  • 1 cup Thai or Thai Holy Basil leaves

Sauce

  • 3 tbsp oyster sauce
  • 3 tbsp light soy sauce
  • 2 tsp palm sugar or sugar
  • 1 tbsp water

Garnish

  • lime wedges
  • chilli flakes, optional

Equipment

Method

 

  1. Prepare the noodles as per the instructions on the packet. You’re likely to need to soak them for about 1 hour in advance of cooking.
  2. Cut the chicken thighs into bite size portions.
  3. In a jug or small bowl, mix all the sauce ingredients together. Set aside.
  4. Set up your Big Green Egg for a direct cook with either your stainless steel grid, or preferably your EGGspander basket. You need a temp of 200°C.
  5. Add your wok to get it hot.
  6. Once your wok is hot, pour in the groundnut oil, add the garlic and chilli fry for 10 seconds. Beware – the chilli might make you cough!
  7. Add the onion and cook for a minute.
  8. Add the chicken, fish sauce and fry until the chicken is cooked, around 3 to 4 minutes.
  9. Add the spring onions, noodles and sauce. Cook for another minute. The sauce will reduce slightly. Give it a good zhuzh to ensure the sauce coats the noodles.
  10. Remove from the heat, add the basil, toss until is has just wilted.  Serve to bowls immediately.
  11. Garnish with a wedge of lime and extra chilli flakes on the side for option added punch.
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