VR Cookbook

DIRECTIONS Work the 2 TBSP of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add the cornstarch, oil, and soy sauce, and mix until the chicken is evenly coated. Set aside for 20 minutes. Follow the directions on the rice noodle package to prepare your noodles. 2. Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside. 3. Heat your wok until it’s close to smoking, and spread 2 TBSP of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking. 4. Continue with the wok on high heat and add 1 TBSP of oil, garlic and grated ginger. 5. After a few sec, add the shallots. Stir-fry for 20 sec add scallions, chilies, basil, baby corn, and shaoxing wine. Stir-fry for another 20 sec and add in the rice noodles. Use a scooping motion to mix everything for 1 min to warm noodles. 6. Add the prepared sauce mixture and stir-fry at the highest heat for about 1 min until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking. 7. Add the seared chicken, and stir-fry for another 1 to 2 minutes. Serve! 8. 1.

Drunken Noodles (Pad Kee Mao) by Audra Steiner and Steve Ritter

INGREDIENTS

2 tablespoons water 12 ounces boneless skinless chicken thighs (or breast, thinly sliced), substitute any protein you prefer 2 teaspoons cornstarch 1 teaspoon oil 1 teaspoon soy sauce 8 ounces wide dried rice noodles 1 1/2 tsp brown sugar (dissolved in 1 1 tablespoon fish sauce 2 teaspoons oyster sauce pinch ground white pepper 3 TBSP vegetable or canola oil (divided) 3 cloves garlic (sliced) ¼ teaspoon fresh grated ginger 2 shallots (sliced, about 1/3 cups) 1 scallion (julienned into 3-inch/8cm pieces) 4 Thai red chili peppers (deseeded and julienned or chopped) 1 cup holy basil or Thai basil (loosely packed) 5 to 6 pieces baby corn (split in half, optional) 2 teaspoons Shaoxing wine TBSP hot water) 2 TSP soy sauce 1 teaspoon dark soy sauce