The Food—And, Occasionally, Lives—of Two Monkeys from Pittsburgh.

Recently, we tried Coconut and Lime’s version of the Thai late-night-munchies food “Drunken Noodles” (but with chicken instead of shrimp). It was tasty, but way too salty for our taste. So, Kat tried again, but without the fish sauce (and, somehow, we completely forgot the chicken, adding eggs instead).

The resulting noodle food seemed to us to be an intermediate point on the drunken-noodle–>pad-thai axis, thus our name for it: Drunken Padded Noodles.

Totally inauthentic, but so good, we had it again less than a week later, with some bean sprouts and peanuts for crunch.

Drunken Padded Noodles

1. Cook and drain 8 oz flat wide rice noodles.
2. Heat in a wok or medium-large frying pan 1–2 Tbsp peanut or canola oil and sauté 1 minute:
   • 2 Tbsp minced garlic
   • 1-5 Tbsp minced ginger
   • 1 shallot, minced
   • 3 Thai bird chiles, minced
3. While the spices sauté, mix in a small bowl:
   • 2 parts black soy sauce
   • 1 part golden mountain sauce
   • 1/2–1 part Sriracha hot sauce
4. Add to the ginger, garlic and chiles
   • 8 ounces gai lan (Chinese broccoli), washed and chopped
   • a handful of mung bean sprouts

   Add black or white pepper to taste.

5. Add another Tbsp oil and let it heat in the pan. Add the cooked noodles and sauté 1 minute, then add the sauce mixture. Stir-fry until the mixture starts to cling to pan.
6. Add 2 eggs and 3/4 cup chopped Thai Basil leaves. Sauté until eggs are cooked.

7. Stir in juice of 1 lime and peanuts to taste and serve.