Drunken Noodles
Description
My favorite drunken noodles are at the the “I Like Thai” cart in Portland, OR, and are all of $5, but when I don’t want to drag my three-year-old son downtown, I make my own second place version that serves at least four noodle munchers.
Ingredients
- 2 tablespoons thick soy sauce or hoisin
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon thai chili garlic oil (if you can’t find this, use sambal oelek or sriracha)
- 2 tablespoons fish sauce
- 3 tablespoons peanut or canola oil
- 3 garlic cloves, minced
- 1 shallot, minced
- 2 eggs, whisked
- 12 medium shrimp, shelled and deveined, tails on
- 1 cup chopped tofu (i used fried, but well-drained raw tofu will also work)
- 1 12-ounce bag rice flake noodles, soaked in lukewarm water for 10 minutes and drained
- 1 red bell pepper, diced
- 1 cup packed basil leaves
Directions
- Heat a wok (or the biggest skillet you have) over medium-high heat. In a separate bowl, whisk together thick soy sauce, regular soy sauce, oyster sauce, chili oil, and fish sauce together and set aside.
- Add peanut oil to wok and cook the garlic and shallot until light brown, then add eggs and scramble together. Add shrimp and tofu and cook for 2 minutes, then add the drained noodles, bell pepper, and sauce mixture. Stir-fry for 5 minutes, add basil and cook for 2 more minutes, or until some of the noodles are a bit crisp on the edges. Serve with an ice cold lager or I.P.A.
