My Famous Drunken Noodles

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 to 4 servings
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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


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


  1. Make sauce:
  2. Combine all ingredients in a small bowl.
  3. Prepare noodles:
  4. In a large saute pan, heat oil over high heat. When you see a wisp of white smoke, add garlic and saute until it's light brown.
  5. Add eggs and serrano chiles and lightly scramble the eggs until they're barely set, about a minute.
  6. Add shrimp and onion, folding constantly until shrimp turn pink, about 1 minute.
  7. 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.