jonmagic · March 10, 2025 04:17 · Mar 10, 2025
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+# Cambodian-Thai–Style Drunken Noodles
+
+Based on the dish at Cambodian Thai in South Bend Indiana which I crave on the regular since moving to California in 2012.
+
+> **Servings:** 2 large portions  
+> _Scale up as needed._
+
+---
+
+## 1. Gather Your Ingredients
+
+### Noodles
+- **Wide fresh rice noodle sheets** (14–16 oz)  
+  - Cut into ~1.5" x 1" diamond shapes or wide strips.  
+  - If unavailable, use **8–10 oz dried wide rice noodles** (soaked per package until pliable, then drained).
+
+### Protein (Pick One)
+- 6–8 oz **chicken thighs** or **beef** (flank/sirloin), thinly sliced
+  - _Optional marinade (recommended):_  
+    - 1 tsp light soy sauce  
+    - 1 tsp cornstarch  
+    - 1/2 tsp sugar  
+    - 1 tsp vegetable oil  
+- **Shrimp** (8 oz, peeled & deveined)
+- **Firm tofu** (8 oz, cubed or sliced)
+
+### Vegetables & Aromatics
+- 1 can (5–6 oz) **bamboo shoots**, drained & rinsed
+- 1/2 medium **onion**, sliced
+- 2–3 cloves **garlic**, minced (optional but recommended)
+- **Fresh chili** to taste (Thai bird’s-eye or chili flakes), optional
+- **Mung bean sprouts**
+
+### Sauce
+- 2 Tbsp **fish sauce** (adjust to taste)
+- 1 Tbsp **oyster sauce**
+- 1 Tbsp **light soy sauce**
+- 1–2 Tbsp **palm sugar** (finely chopped or in paste form)
+- 1.5–2 Tbsp **tamarind concentrate/paste** mixed with 2–3 Tbsp warm water
+  - (Or 2 Tbsp homemade tamarind liquid)
+- _Optional:_ 1 tsp **dark soy sauce** for deeper color
+
+> **Taste and adjust** the sauce: It should be a balanced sweet-sour-salty mixture, fairly thin.
+
+### Oil & Optional Extras
+- 2–3 Tbsp **neutral oil** (vegetable, canola, or peanut) for stir-frying
+- **Thai basil** or **scallions** for garnish (optional)
+
+---
+
+## 2. Prepare the Noodles
+
+- **Fresh noodles**: Separate if they’re clumped (brief microwave or steam). Cut into diamonds/strips.
+- **Dried noodles**: Soak in hot water until just pliable, not fully soft. Drain well before frying.
+
+---
+
+## 3. Make the Sauce
+
+1. In a small bowl, whisk together:  
+   - Fish sauce  
+   - Oyster sauce  
+   - Light soy sauce  
+   - Palm sugar  
+   - Tamarind (+ water)  
+   - (Dark soy if using)  
+2. Stir until palm sugar dissolves. Taste for balance (sweet-sour-salty). Set aside.
+
+---
+
+## 4. Stir-Fry the Protein
+
+1. _(Optional)_ Marinate sliced chicken/beef: soy sauce, cornstarch, sugar, oil for ~15 minutes.  
+2. Heat **1 Tbsp oil** in a **very hot** wok/skillet.  
+3. Add the protein in a single layer.  
+4. Sear ~30 seconds, then stir-fry until just cooked (2–3 minutes).  
+5. Remove and set aside. Wipe out excess liquid if needed.
+
+---
+
+## 5. Stir-Fry the Vegetables & Aromatics
+
+1. Add **1–2 Tbsp oil** to the hot wok.  
+2. If using **garlic/chili**, stir-fry quickly for ~5–10 seconds (don’t burn).  
+3. Add the **onion** and **bamboo shoots**. Stir-fry ~1 minute on high heat, letting onions lightly brown.
+
+---
+
+## 6. Add Noodles & Sauce
+
+1. Add the **drained/cut noodles** to the wok.  
+2. **Pour in the sauce**, letting it sizzle and coat the noodles.  
+3. Spread noodles out and let them **sear undisturbed** for ~15 seconds.  
+4. Flip sections of noodles to sear another side.  
+   - If noodles seem too dry, splash in 1–2 Tbsp water or stock.  
+5. Once the noodles are soft and slightly browned, **return the protein** (plus any juices) to the wok.  
+6. Stir-fry another 30–60 seconds, tossing everything to coat evenly.
+
+---
+
+## 7. Taste & Finish
+
+- Taste a noodle. Add more **palm sugar** (sweet), **tamarind** (sour), or **fish sauce** (salt) if needed.  
+- **Optional**: Stir in a handful of Thai basil or scallions at the end.  
+- Remove from heat and serve immediately.
+
+---
+
+## 8. Serving
+
+- Plate the noodles while hot.  
+- Garnish with **fresh chili**, **scallions**, or a few basil leaves if you like.  
+- Serve with extra chili flakes or fish sauce on the side.
+
+---
+
+### Notes & Tips
+
+- **Crispy Edges**: Let the noodles contact the hot wok without constant stirring. This helps form browned spots.  
+- **Balance**: Palm sugar tempers the tartness of tamarind and saltiness of fish sauce; find your perfect ratio.  
+- **Substitutions**: Brown sugar in place of palm sugar, extra soy sauce instead of fish sauce (vegan/vegetarian), or bell peppers/carrots for extra veggies.  
+
+Enjoy your homemade Cambodian-Thai–style drunken noodles!