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Thursday, March 24, 2011

Scott Truong of Pearl Cafe: Recipe for Drunken Noodles

Posted By on Thu, Mar 24, 2011 at 4:42 PM

This is part three of Chrissy Wilmes' Chef's Choice profile of Scott Truong of Pearl Cafe. Part one can be found here. Part two, a Q&A with Truong, is published here.

Pearl Cafe chef Scott Truong prepares drunken noodles. - CHRISSY WILMES
  • Chrissy Wilmes
  • Pearl Cafe chef Scott Truong prepares drunken noodles.

According to Wiki Answers:

No one is sure where the name of this dish comes from. Some believe it is called drunken noodles because it's an excellent hangover cure. Others believe that it is so hot that the eater has to be drunk to be able to stand it, while some are sure that it's because one becomes drunk trying to drown out the heat with alcohol. Still others believe that the name comes from the wide assortment of ingredients the dish contains: The chef is drunk enough to throw in a bunch of vegetables and spices without thinking it over. The most probable explanation is that this is one of the only foods available on the streets of Thailand late at night and in the very early morning, the times when inebriated revelers are leaving places of celebration. It is very possible that the extremely "wobbly" noodles themselves give the dish its name.

No matter how the dish got its name, one certainly need not be drunk to enjoy the delicious Thai classic, especially chef Scott Truong's rendition. After all, Truong's drunken noodles are Pearl Cafe's best-selling dish.

In Pearl Cafe's kitchen, chef Scott Truong has set out the ingredients for drunken noodles. - CHRISSY WILMES
  • Chrissy Wilmes
  • In Pearl Cafe's kitchen, chef Scott Truong has set out the ingredients for drunken noodles.

Drunken Noodles

1 16-oz. package of wide rice noodles 5 garlic cloves, minced 1/8 cup Thai chili pepper 3/4 lb. beef cutlets 1/8 cup soy sauce 1/8 cup oyster sauce 1 tbsp. sugar 1 medium tomato, cut into wedges 1/2 large red bell pepper, cut into strips 1/2 large green bell pepper, cut into strips 1/4 cup fresh Thai basil 1 small onion, cut into 1/4-inch strips 1/4 cup green onion, cut into 1/2-inch lengths 1/4 cup vegetable oil

Cook noodles in a large pot of boiling water according to directions on package, stirring frequently until tender but still firm to the pinch, then drain.

Heat vegetable oil in a wok over medium-high heat.

Add garlic and Thai peppers and stir for twenty seconds.

Add beef and toss for four minutes.

Add green peppers, red peppers and onion, stirring constantly, until vegetables are sautéed (about a minute).

Add drained noodles, sugar, oyster sauce and soy sauce, and mix thoroughly.

Add green onion, Thai basil and tomatoes, stirring constantly, and cook for another minute.

Makes 2-3 servings.

Chef Scott Truong's drunken noodles with beef, at Pearl Cafe. - CHRISSY WILMES
  • Chrissy Wilmes
  • Chef Scott Truong's drunken noodles with beef, at Pearl Cafe.

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