Drunken Noodles

Ingredients

Sauce

• 4 tablespoons sweet soy sauce
• 2 tablespoon oyster sauce
• 3 tablespoons fish sauce
• 2 tablespoon sugar
• 2 teaspoon Sriracha
• 2 teaspoon minced garlic
• 12 to 16 Thai basil leaves, cut chiffonade

Noodles

• 3 tablespoons canola or peanut oil
• 2 to 3 cloves garlic, minced
• 2 eggs
• 1 to 2 serrano chiles, sliced thin
• 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

Directions

Make sauce

1. Combine all ingredients in a small bowl.

Prepare noodles

1. In a large saute pan, heat oil over high heat.
2. When you see a wisp of white smoke, add garlic and saute until it's light brown.
3. Add eggs and serrano chiles and lightly scramble the eggs until they're barely set, about a minute.
4. Add shrimp and onion, folding constantly until shrimp turn pink, about 1 minute.
5. Add the fresh rice noodles, basil leaves, 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.
6. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

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Notes

• The ingredients have been doubled from the original recipe.

Link to recipe