Why Do They Call Them Drunken Noodles?
These are the Italian version of a Thai dish called “Pad kee mao.” Italian drunken noodles are a fusion of the Thai dish using Italian spices. The Thai version uses wide rice noodles instead of egg noodles or pappardelle, and some say it got its name because people consume it after a night of drinking, and it is made with anything in the fridge. Others say that American troops couldn’t pronounce the name during the Vietnam War and made them sound drunk when they said it.
How To Make Drunken Noodles?
In a 4 quart dutch oven or large skillet, heat ½ tablespoon of olive oil and brown the Italian sausage crumbling as it cooks. Remove from the skillet and set aside. In the same skillet, heat remaining olive oil and saute the sliced onion, bell pepper, and minced garlic for 3 minutes until fragrant. Pour in ½ cup of white wine and simmer until almost all wine has evaporated. Add the Italian seasoning, red chili flakes, salt, pepper, and diced tomatoes. Simmer for about 10 minutes. While the sauce is simmering, cook the noodles according to package instructions and drain. Return the cooked sausage to the skillet and add the chopped parsley and cooked egg noodles. Toss everything to combine and serve while hot.
Cooking Tips
Be sure to crumble the sausage as you brown it. You want to have sausage in every bite. The wine must be reduced until almost all of it is gone. That way, the alcohol is evaporated, but the flavor remains. Do not overcook the noodles. You want them al dente so they can hold the sauce and sausage.
