Recipe courtesy of Jet Tila

My Famous Drunken Noodles

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 to 4 servings
Famous for being a late night drinking dish, Drunken Noodles is a marriage between my 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 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.

Ingredients

Sauce:

Noodles:

Directions

  1. Make sauce: Combine all of the ingredients in a small bowl. Set aside.
  2. Prepare noodles: In 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.
  3. Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
  4. Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
  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.