Spicy Basil Pork Drunken Noodles
85% authentic · Thai
A flavorful variation of Drunken Noodles focusing on ground pork and a generous amount of holy basil (kra pao basil), which imparts a distinct peppery and anise-like aroma. This version is intensely aromatic and spicy.
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Ingredients
- Wide rice noodles1 pound
- Ground pork1 pound
- Garlic5 cloves, minced
- Bird's eye chilies4-6, or to taste, thinly sliced
- Holy basil leaves (or Thai basil if unavailable)3 cups, packed
- Soy sauce3 tablespoons
- Oyster sauce2 tablespoons
- Fish sauce1 tablespoon
- Sugar1 teaspoon
- Vegetable oil2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare wide rice noodles according to package directions. Drain, rinse with cold water, and set aside.
- 2
In a bowl, combine soy sauce, oyster sauce, fish sauce, sugar, and a pinch of black pepper. Mix well.
- 3
Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and sliced bird's eye chilies. Stir-fry until fragrant, about 30 seconds.
- 4
Add the ground pork to the wok. Break it up with a spatula and stir-fry until it's browned and cooked through. Drain any excess fat.
- 5
Add the cooked rice noodles to the wok with the pork. Pour the sauce mixture over the noodles and toss to coat everything evenly. Stir-fry for 2-3 minutes until noodles are heated through.
- 6
Add the holy basil leaves and stir-fry quickly for about 30 seconds, just until the basil wilts. Be careful not to overcook the basil.
- 7
Taste and adjust seasoning with salt if needed. Serve immediately.
