Sobre esta receta

Un salteado tailandés audaz y sabroso con fideos de arroz anchos, pollo, albahaca tailandesa fresca, pimientos de colores vibrantes y una salsa profundamente sabrosa y picante. A pesar del nombre, no hay alcohol involucrado — el plato obtiene su apodo "borracho" por ser un legendario alimento callejero de cura para la resaca a altas horas de la noche en Tailandia. Esta versión casera es rápida, confiable y repleta de sabor auténtico: un poco dulce, un poco salado, un poco picante y cargado de hierbas frescas.

Instrucciones

1. 1

   Soak the dried wide rice noodles in a large mixing bowl of room-temperature water for 20–30 minutes until pliable and bendable but still slightly firm — they should NOT be fully soft. Drain well and set aside. Do not use boiling water or they'll turn mushy in the wok.

2. 2

   While the noodles soak, whisk together all the sauce ingredients in a small mixing bowl: Oyster sauce, fish sauce, soy sauce, dark soy sauce, sugar, and water. Stir until the sugar dissolves. Set aside.

3. 3

   Prep all your remaining ingredients before you start cooking — slice the chicken thighs, mince the garlic, slice the Thai bird's eye chili peppers and bell peppers, cut the green onions, and pull the Thai basil leaves. Stir-frying moves fast; having everything ready is essential.

4. 4

   Heat a wok over ^[the highest heat your stove allows] until it just begins to smoke. Add 2 tablespoons of neutral oil. Add the garlic and sliced Thai bird's eye chili peppers and stir-fry for 30 seconds until fragrant — be careful not to burn the garlic.

5. 5

   Add the sliced chicken thighs in a single layer. Let it sear undisturbed for 60 seconds, then stir-fry until cooked through and lightly golden, about 2–3 more minutes. Push the chicken thighs to the edges of the wok.

6. 6

   Add the remaining 1 tablespoon of neutral oil to the center of the wok. Crack in both eggs and scramble them quickly with a spatula, breaking them into small pieces. Once the eggs are just set (about 30–45 seconds), mix them with the chicken thighs.

7. 7

   Add the sliced red bell pepper and yellow bell pepper and green onions. Stir-fry everything together for 1 minute until the peppers begin to soften but still have some crunch.

8. 8

   Add the drained wide rice noodles to the wok. Pour the sauce evenly over the top. Toss everything together using tongs or two wooden spoon, making sure the wide rice noodles are evenly coated and the sauce is well distributed. Stir-fry for 2–3 minutes until the wide rice noodles are fully tender and have absorbed the sauce.

9. 9

   Remove the wok from heat and immediately fold in the fresh Thai basil leaves. Toss to wilt them gently using the residual heat — do not cook them over the flame or they'll turn dark and bitter.

10. 10

    Divide into bowls and serve immediately. Offer extra fish sauce, sugar, chili flakes, and white pepper on the side so everyone can adjust to taste — this is very traditional Thai table seasoning.