Drunken Chili ("Ho Fun") Noodles with Chicken
This Thai- inspired dish encompasses the traditional flavour profiles of salt, sourness and spice. The yumminess of the sauce is transferred effectively to your mouth via the large flat noodles, making it a slurp-worthy and delicious experience through and through!
I enjoy spicy food but admittedly, am not the person who orders Pad Thai with "10 chilies" at restaurants where they measure the spice levels in "chilies". Feel free to adjust the chili count according to your liking - trust me, the fish sauce and oyster sauce holds up in flavour regardless!
Serves 4
Prep time: 10 min
Cook time: 20 min
1 pack 750 gr fresh flat rice noodles "ho fun"
4 chicken thighs, deboned and cut in 1 x 1-inch pieces
1 chicken breast (optional), cut in 1 x 1-inch pieces
5-6 bulbs of green onions, cut in 1 inch pieces
350 gr grape or cherry tomatoes, slit
1 medium onion, diced
1 tbsp olive oil
1/2 tbsp soy sauce
1/2 tsp sugar
For the sauce:
1/2 chili pepper, minced (adjust to your taste and use 2 or 3 peppers)
1/8 cup oyster sauce
2 tbsp soy sauce
1/4 cup sake
1/4 cup fish sauce
Marinate the cut chicken in 1/2 tbsp soy sauce and 1/2 tsp sugar for 15 min.
Cut a small slit in each tomato, if they are larger in size, you can cut in half. Slitting the tomatoes is important because it lets the juices seep out early when cooking and richens the dish.
Ho fun is cooked but packed in tightly when you buy it from the grocery store. All you need to do before using it is place it in hot water (boiled water that has been cooled for 5 min) and shake the noodles out with a pair of chopsticks in the water so that they are no longer stuck to each other. Drain after 3 min or so, you don't want the noodles to get too soggy! Set it aside.
Add oil to a fry pan and cook the onions for 4 min over medium-high heat. Add the chicken and cook for approx. 6 min to brown and cook to 70% done. Add the tomatoes and cook for another 5 min.
Pour in all of the ingredients under the sauce section into the pan and stir to ensure the sauces cover the chicken and tomatoes. Add the green onions and noodles and stir everything together thoroughly, turn the heat off after a minute. Taste to see if you'd like to add a little more chili peppers.
Serve in a slightly deeper dish that will hold the noodles plus sauce.
I enjoy spicy food but admittedly, am not the person who orders Pad Thai with "10 chilies" at restaurants where they measure the spice levels in "chilies". Feel free to adjust the chili count according to your liking - trust me, the fish sauce and oyster sauce holds up in flavour regardless!
Serves 4
Prep time: 10 min
Cook time: 20 min
1 pack 750 gr fresh flat rice noodles "ho fun"
4 chicken thighs, deboned and cut in 1 x 1-inch pieces
1 chicken breast (optional), cut in 1 x 1-inch pieces
5-6 bulbs of green onions, cut in 1 inch pieces
350 gr grape or cherry tomatoes, slit
1 medium onion, diced
1 tbsp olive oil
1/2 tbsp soy sauce
1/2 tsp sugar
For the sauce:
1/2 chili pepper, minced (adjust to your taste and use 2 or 3 peppers)
1/8 cup oyster sauce
2 tbsp soy sauce
1/4 cup sake
1/4 cup fish sauce
Marinate the cut chicken in 1/2 tbsp soy sauce and 1/2 tsp sugar for 15 min.
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| Cut a small slit in each tomato, if they are larger in size, you can cut in half. |
 |
| Place ho fun noodles in hot water (boiled water that has been cooled for 5 min) and shake the noodles out with a pair of chopsticks in the water so that they are no longer stuck to each other |
Add oil to a fry pan and cook the onions for 4 min over medium-high heat. Add the chicken and cook for approx. 6 min to brown and cook to 70% done. Add the tomatoes and cook for another 5 min.Pour in all of the ingredients under the sauce section into the pan and stir to ensure the sauces cover the chicken and tomatoes. Add the green onions and noodles and stir everything together thoroughly, turn the heat off after a minute. Taste to see if you'd like to add a little more chili peppers.
Serve in a slightly deeper dish that will hold the noodles plus sauce.
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