Drunken Noodles
What You Will Need
Ingredients
- 3 Tbsp. peanut oil
- 3 tsp. Lee Kum Kee Minced Garlic
- 2 eggs
- ⅓ lb. chicken thighs, sliced in strips
- ½ medium white onion, sliced
- 3-4 cups fresh rice noodles, separated
- ½ cup grape tomatoes, halved
- 1 cup Thai basil leaves, loosely packed
- 1 cup Peruvian corn nuts, chopped
Sauce Mix
- 3 Tbsp. Lee Kum Kee Soy Sauce Premium
- 3 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. brown sugar
- 1 ½ Tbsp. fish sauce
- 1 Tbsp. aji amarillo sauce
- 2 tsp. Lee Kum Kee Minced Garlic
- 6-8 Thai basil leaves, chiffonade
Made with
Lee Kum Kee products
How to make it
https://www.youtube.com/watch?v=4J3NQP7Su_Q&feature=youtu.be
Combine sauce ingredients in a bowl and set aside.
Heat oil in a medium sauté pan over medium high heat and sauté garlic until lightly brown then add eggs and lightly scramble.
Add in the chicken and onions, stirring constantly until meat is half cooked.
Mix in the fresh rice noodles and sauce, then toss to combine and cook for 3-5 minutes.
Add in tomato and fresh basil then serve hot and garnish with chopped Peruvian corn nuts.
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