Drunken Noodles Cake (Savoury Novelty)
A playful savory “cake” that bakes Thai drunken noodles in a spring-form pan so you can cut and serve it like dessert—only it’s spicy, fragrant and totally main-course-worthy.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 1 (9-inch) cake, about 8 slices 1x
- Category: Main Course
- Method: Baking, Stir-Fry
- Cuisine: Thai Fusion
- Diet: Low Lactose
Ingredients
Scale
- 12 oz (340 g) wide rice noodles
- 2 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 2 Thai bird’s-eye chilies, finely sliced (adjust to taste)
- 1 medium red bell pepper, thinly sliced
- 1 cup (100 g) snow peas, trimmed
- 8 oz (225 g) cooked chicken thigh, shredded (or firm tofu)
- 2 large eggs, lightly beaten
- 1/4 cup (60 ml) dark soy sauce
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing rice wine (or dry sherry)
- 1 tbsp palm sugar (or light brown sugar)
- 1 cup (15 g) fresh Thai basil leaves, loosely packed
- 3 green onions, chopped
- Cooking spray, for pan
Instructions
- Preheat oven to 190 °C / 375 °F. Grease a 9-inch (23 cm) springform pan with cooking spray and line the base with parchment.
- Cook rice noodles until al dente; drain, rinse under cold water, and toss with 1 tbsp oil to prevent sticking.
- Heat remaining 1 tbsp oil in a wok over high heat. Add garlic and chilies; stir-fry 30 s until fragrant.
- Add bell pepper and snow peas; stir-fry 2 min.
- Stir in shredded chicken, push contents to one side, pour in beaten eggs, and scramble until just set.
- Add noodles, soy sauce, fish sauce, oyster sauce, rice wine and palm sugar; toss 2 min until coated and most liquid is absorbed.
- Fold in Thai basil and green onions; remove from heat.
- Transfer mixture to prepared pan, pressing firmly to compact and level the top.
- Bake 20 min until edges are crisp and top is lightly browned.
- Cool 10 min, release the springform ring, slice into wedges, garnish with extra basil and serve warm.
Notes
- Substitute mushroom soy for fish/oyster sauce and tofu for chicken to make it vegetarian.
- Most alcohol cooks off during baking, leaving aroma without significant alcohol content.
- For extra crunch, sprinkle 2 tbsp toasted sesame seeds on top before baking.
- Can be made a day ahead; reheat slices at 180 °C / 350 °F for 10 min.
Nutrition
- Serving Size: 1 slice (≈ 180 g)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: drunken noodles cake, savory noodle cake, Thai fusion, novelty main course
