Haute Dining: Go For Thai Favorite “Drunken Noodles” Recipe to Ease Your Holiday Hangover

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Sure, the holidays mean presents, friends, great food and drinks… but then, there’s the morning after. Chef Michael Ginor, who currently stars in WNET/WLIW’s new show called “Runaway Chef,” has the recipe to ease that hangover pain. (Hey, it’s the sign of a good night, but no one wants it to last all day!)

Chef Ginor has quite a few accomplishments under his belt; aside from his show, he is also the chef-owner of Lola in Great Neck and co-owner of Hudson Valley Foie Gras. He says he has a soft spot in his heart for Thailand and their cooking, so what better to chow down on than drunken noodles. (Note: Drunken noodles are also known as “Pad Kee Mao,” and some say the name drunken noodles is purely because the dish is a great hangover cure for a drunken night out.)

Chef Ginor’s Drunken Noodles  “Pad Kee Mao”
1 14 oz. package wide rice noodles
¼ cup oyster sauce
¼ cup fish sauce
¼ cup freshly squeezed lime juice (from about 2 limes)
3 Tbsp. vegetable oil
2 medium shallots, peeled and thinly sliced
3 medium garlic cloves, peeled and coarsely chopped
1  lb. ground chicken
2 medium red or green bell peppers, thinly sliced
3 large eggs, lightly beaten
2 medium jalapeño peppers, thinly sliced
1 cup loosely packed Thai basil leaves

Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well and set aside. Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.

Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil and toss to combine; serve immediately.

Lola is located at 113A Middle Neck Road, Great Neck, 516.466.5666.

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