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.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 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 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1828 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 373 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 34 g |
| Cholesterol | 111 mg |
| Sodium | 2052 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1828 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 373 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 34 g |
| Cholesterol | 111 mg |
| Sodium | 2052 mg |
Reviews
Wow. Went to the Asian market to find the Thai basil and fresh noodles. My noodles were not as wide but I got what I found. Love this. It was amazing and a huge hit. Will definitely make again! Spicy and slightly sweet.
Made this and loved it. Could not find the wide noodles chef used (even at Sacramento international market we shop at). Used a thinner rice noodle and still was fabulous. Thanks chef Jet
Was wondering if any one else looked at the nutritional information? Just doesn’t seem accurate to me.
Love this guy. Great skills, takes his time. Has appeal to beginners and advanced cooks. Appreciate him!
Question: I’m trying to cook healthier. Is it really 1800+ calories PER SERVING, as the nutrition section states?!? Drunken noodles is one of my favorites! So excited to try this.
superb!
OMG!
Love this! I used ramen noodles (just what I had in the pantry) and changed nothing else. My children and I will be making again very soon.
I never thought I’d be able to make Drunken Noodles for myself. So very glad I tried, this recipe is as good as what I’ve had in restaurants!
This recipe is terrific, and I love it with shrimp or chicken. Follow Jet’s direction precisely, and it is perfect every time.