My Famous Drunken Noodles
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1828
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 373
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 34
- Cholesterol
- 111
- Sodium
- 2052
- Total: 20 min
- Active: 20 min
Ingredients
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 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
Directions
- Make sauce: Combine all of the ingredients in a small bowl. Set aside.
- 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.
- Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
- Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
- 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.