Drunken Noodles – Spicy Thai-Style Chicken Rice Noodles – Food Wishes


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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 …

20 replies
  1. wayne moran
    wayne moran says:

    I’m sure this was delicious but this is a sautéed dish not stir fry. A seasoned wok on high heat gives the smoky, char flavor of stir fry. Also what DIPAs were you not drinking?

    Reply
  2. Grace Pugh
    Grace Pugh says:

    Technique is missing a bit of char. When cooking without a wok I've had decent luck first frying the noods in part of the sauce until you get some good browning, then set aside and cook the rest of the ingredients, combining back at the last step.

    Reply
  3. Kathy Allman
    Kathy Allman says:

    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!!

    Reply
  4. Andy Moss
    Andy Moss says:

    The street food sellers always have crushed peanuts and a choice of sauces, and crushed chilli in small dishes on the tables, so after they serve this I always used to pile on the peanuts and chilli. The peanuts were awesome addition, the extra chilli was masochistic 🤦‍♂️

    Reply

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