My Famous Drunken Noodles
Makes 2 to 4 servings
This recipe comes from Jet Tila’s cookbook, “101 Asian Dishes You Need to Cook Before You Die” (Page Street Publishing, 2017). Famous for being a late-night drinking dish, Drunken Noodles is a marriage between his Thai and Chinese roots. The sauce seems complicated, but it's as simple as measuring and dumping in a bowl.
Fresh rice noodles are a deli item at most Asian markets. They are made and delivered fresh daily to the markets. It’s best to buy them and use them within 48 hours.
A way to tell if they are fresh is just to take the pack and fold it like a towel. If you can fold until the ends touch and the middles aren't cracking, that's a sign of freshness.
Sauce:
1 1 2 tablespoon tablespoons tablespoons oyster sweetfish sauce saucesoy sauce 1⁄2 1 tablespoon sugar 1 teaspoon Sriracha 1 teaspoon minced garlic 6 to 8 Thai basil leaves, cut chiffonade Noodles: 3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced 2 eggs 1 to 2 serrano chiles, sliced thin
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 Make sauce: Combine all ingredients in a small bowl.
Prepare noodles: In a large sauté pan, heat oil over high heat. When you see a wisp of white smoke, add garlic and sauté until it’s light brown. Add eggs and serrano chiles and lightly scramble the eggs until they’re barely set, about a minute.
Add shrimp and onion, folding constantly until shrimp turn pink, about 1 minute.
Add rice noodles, basil leaves, tomatoes and sauce. Toss to combine about 3 minutes. Don’t be scared to scrape the bits off the bottom before they burn. Cook 1 minute until noodles are cooked and coated well. Serve hot.