Drunken Noodles

Drunken Noodles Dish Guide

Serves 2-3

2 T brown sugar

3 T oyster sauce

1.5 T soy sauce

1.5 T dark soy sauce

1 t toasted sesame oil

1 T fish sauce

2 eggs

½ lb protein of choice cut into bite sized pieces (shrimp, chicken, beef, pork or tofu)

2 shallots, sliced thinly

1 jalapeno, sliced thinly

1 fresno chili, sliced thinly

3-4 scallions, whites diced and greens cut into 1” pieces

½ cup bean sprouts

1 T minced ginger

1 T minced garlic

1 handful of thai basil

8 oz wide rice noodles, prepared per package directions

2-3 T oil for frying

Combine ingredients from brown sugar through fish sauce in a bowl and stir to combine. Set aside.

Add 1 tablespoon of oil to a skillet or wok over high heat. Add in the protein (we use shrimp) along with the scallion whites, shallots and peppers. Stir fry for 1-2 minutes. Add the garlic and ginger and stir fry for 1-2 minutes more.

Remove from wok and add 1 tablespoon more oil. Crack in the eggs and scramble in the wok. Add the hydrated noodles along with the sauce, scallion greens, most of the bean sprouts, thai basil and the shrimp mixture and stir everything to combine. Once everything is thoroughly mixed and scallion greens and basil are wilted serve immediately garnished with remaining bean sprouts and more basil leaves.