Jet Tila’s Recipe for Famous Drunken Noodles Is the Only One You Need

ICYMI: Cutthroat Kitchen judge and longtime chef and restaurateur Jet Tila released a brand-new cookbook, 101 Asian Dishes You Need to Cook Before You Die, and he stopped by Food Network Kitchen to show us how to cook one of his signature dishes. He made what he calls My Famous Drunken Noodles, and after just a few bites, we get why they’re so famous.

Get the recipe

Jet Tila's Drunken Noodles 01:31

Chef Jet Tila shows how to cook one of his signature dishes.

“We’re chasing the 'yum' here,” Jet said as he prepped these easy-to-make noodles, noting the five essential flavors that make up Asian cuisine: sour, sweet, salty, hot and savory. He achieves all five of those tastes with just a few key ingredients, including sweet soy sauce and Sriracha. Click the play button on the video above to watch Jet make his Drunken Noodles, then read on below to get the recipe.

My Famous Drunken Noodles

Makes 2 to 4 servings

Sauce:

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 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 the fresh rice noodles, basil leaves, 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.

Recipe courtesy of Jet Tila, 101 Asian Dishes to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes. Copyright © 2017. Published by Page Street Publishing Co.

Related Links:

Keep Reading

Next Up

5 Ingredients: Coconut Soup With Noodles & Mushrooms

Tired of sandwiches for lunch or the same pasta for dinner? A warm bowl of this Thai-inspired soup will hit the spot. Not only is the soup filled with nutrients; it helps fill you up, too.

How to Make Fresh Pasta: A Step-by-Step Guide

Our basics demystify the process so you can make fresh pasta yourself.

Asian Pesto Chicken Meatball Lettuce Wraps

Nourishing and delicious, these Asian Pesto Chicken Meatball Lettuce Wraps are packed with protein, fiber and skin-friendly beta carotene.

Your Weekender Recipe: Ina's Chocolate Truffles (the Only Valentine's Day Treat You Need)

Celebrate Valentine's Day the homemade way, with a batch of Ina's super-rich chocolate truffles.

One Recipe, Two Meals: Chicken Kebabs

You might think kebabs are only fit for those faces with a more refined pallet, but guess what: they're not. Come hither and see why.

Five Tips for Mastering Mac and Cheese

These tips will help you whip up an ultra-decadent macaroni and cheese that will satisfy every comfort-food craving.

One Recipe, Two Meals: Creamy, Cheesy Potato Soup

There's nothing better than a carb you can slurp. Let's look at a yumz potato soup that will make every face in your house super-duper giddy.

One Recipe, Two Meals: Cheesy Breakfast Sandwich Edition (for You and for the Kids)

You know how they say that breakfast is the most-important meal of the day? Well, it most certainly is if you're eating this beautiful madness.