Drunken Noodles with Shrimp


For a long time, pad kee mao was my benchmark for new Thai restaurants. There's something about those chewy wide rice noodles and addictive basil flavor that is so good and hard to mess up, though every restaurant seems to make it slightly differently. I recently found fresh wide rice noodles sold at my local Asian market, and we've since made this Jet Tila recipe three or four times. We've enjoyed it every time, though we've found all the added sugar unnecessary and have been cutting it down more and more each time. Here's the current recipe we use. 

Drunken Noodles

(Recipe adapted from Jet Tila)

For the sauce:

  • 4 tbsp sweet soy sauce
  • 2 tbsp oyster sauce
  • 3 tbsp fish sauce
  • 1 tsp brown sugar
  • 2 tsp Sriracha
  • 2 tsp minced garlic
  • 14 Thai basil leaves, chiffonaded
For the noodles:
  • 3-4 tbsp canola oil
  • 5 cloves garlic, minced
  • 4 large eggs
  • 2-3 Serrano chiles, thinly sliced
  • 1 medium white onion, sliced
  • 12-14 large shrimp, peeled and deveined
  • 8 cups fresh wide rice noodles, separated (I use ho fun noodles)
  • 2 cups Thai basil leaves, loosely packed

  1. Combine all the ingredients for the sauce in a small bowl. Set aside. 
  2. In a wok or large 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 chilies and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute. 
  4. Add the onion and cook, stirring with a spatula, until onions are softened, about 1-2 minutes. 
  5. Add the shrimp and cook, stirring with a spatula, until shrimp have just turned pink, about 1-2 minutes. 
  6. Add the noodles, basil leaves, and sauce, and toss to combine. Cook for 3-4 minutes, until the noodles are soft and coated well with sauce. Serve hot. 

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