Drunken Noodles: Difference between revisions
From McGough's Recipes
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==='''Ingredients'''=== | ==='''Ingredients'''=== | ||
'''Sauce''' | '''Sauce''' | ||
'Sauce''' | |||
*4 tablespoons sweet soy sauce | *4 tablespoons sweet soy sauce | ||
*2 tablespoon oyster sauce | *2 tablespoon oyster sauce | ||
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*2 teaspoon Sriracha | *2 teaspoon Sriracha | ||
*2 teaspoon minced garlic | *2 teaspoon minced garlic | ||
*12 to 16 Thai basil leaves, cut | *12 to 16 Thai basil leaves, cut | ||
'''Noodles''' | '''Noodles''' | ||
*3 tablespoons canola or peanut oil | *3 tablespoons canola or peanut oil | ||
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==='''Directions'''=== | ==='''Directions'''=== | ||
'''Make sauce''' | '''Make sauce''' | ||
#Combine all ingredients in a small bowl. | #Combine all ingredients in a small bowl. | ||
'''Prepare noodles''' | '''Prepare noodles''' | ||
#In a large saute pan, heat oil over high heat. | #In a large saute pan, heat oil over high heat. | ||
# When you see a wisp of white smoke, add garlic and saute until it's light brown. | #When you see a wisp of white smoke, add garlic and saute until it's light brown. | ||
#Add eggs and serrano chiles and lightly scramble the eggs until they're barely set, about a minute. | #Add eggs and serrano chiles and lightly scramble the eggs until they're barely set, about a minute. | ||
#Add shrimp and onion, folding constantly until shrimp turn pink, about 1 minute. | # Add shrimp and onion, folding constantly until shrimp turn pink, about 1 minute. | ||
#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. | # 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. | ||
#Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot. | #Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot. | ||
<gallery mode="packed" heights="260"> | <gallery mode="packed" heights="260"> | ||
Revision as of 07:56, 1 July 2022
Ingredients
Sauce '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
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
- Combine all ingredients in a small bowl.
Prepare noodles
- In a large saute pan, heat oil over high heat.
- When you see a wisp of white smoke, add garlic and saute until it's light brown.
- Add eggs and serrano chiles and lightly scramble the eggs until they're barely set, about a minute.
- Add shrimp and onion, folding constantly until shrimp turn pink, about 1 minute.
- 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.
- Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.
Notes
- The ingredients have been doubled from the original recipe.
