2 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved
Step 1 – Make sauce: Combine all of the ingredients in a small bowl. Set aside.
Step 2 – Prepare noodles: In a the wok or a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
Step 3 – Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
Step 4 – Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
Step 5 – Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don’t be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.
If you’re in the mood for Drunken Noodles don’t get take out, try this recipe first. It’s easy to prepare and it tastes great. The recipe is simple to follow. Ingredients are readily available in the supermarket.
This will definitely be include in future meal plans. My wife and I both loved this dish.
If you have some left over chicken, throw it into the pan.
Side note: If you want a little extra sauce you may want to double the recipe.
Side, side note: try it for the grandkids and get them hooked early on, they will thank you!