Drunken Noodles

Sauce

• 1/4 cup sweet soy sauce

• 2 tbsp oyster sauce

• 3 tbsp fish sauce

• 2 tbsp sugar

• 2 tsp sriracha

• 2 tsp garlic, minced

• 15 fresh Thai basil leaves, cut chiffonade

Noodle Dish

• 3 tbsp canola oil

• 2 tsp garlic, minced

• 3 large eggs

• 2 serrano chiles, seeds removed and sliced thinly

• 1 lb shrimp, peeled and deveined

• 1/2 medium white onion, diced

• 1 bundle green onions, diced

• 4 cups fresh rice noodles, separated *trust me get fresh

• 1 cup Thai basil leaves, loosely packed

• 1 cup grape tomatoes, cut in half

1. Mix all ingredients for the sauce and set aside.

2. In a large sauté pan with high sides, add oil and heat on high heat.

3. Add onions cook for 3 mins then add garlic.

4. Add eggs and chilies and cook until eggs are mostly cooked.

5. Add shrimp and fold in till pink. Should be about a minute.

6. Add basil, tomatoes, sauce and noodles. Cook for 4-5 mins until noodles have softened.

7. Plate and enjoy!

Notes/Quick Tips:

• Sweet Soy Sauce and Fresh Rice Noodles I was able to find at a local Asian market. If you don’t have one near by, You can look for sweet soy glaze and add that with regular soy sauce. Sweet soy sauce is thicker than regular soy sauce so you need the soy glaze to mix with regular soy sauce to get that consistency. I would suggest mixing this with cooked pasta such as spaghetti or even cooked rice instead of getting rice noodles from the grocery story. They tend to be hard.

• If you can’t find Thai basil, you can sub with regular basil.

• If you don’t like spice at all, you can swap the serrano pepper with a regular bell pepper. This dish does have a little kick but not too spicy.

• If you don't like shrimp, you can sub for chicken.