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Drunken Noodles Recipe
Spicy, savory, and slightly sweet, this Drunken Noodle recipe is inspired by the popular Thai street food pad kee mao.
Equipment
- large nonstick wok
Ingredients
- 8 cups plus ¾ cup water (plus more as needed)
- 8 ounces rice noodles (as thick as you can find)
- 2 tablespoons oyster sauce*
- 2 tablespoons soy sauce or gluten-free Tamari
- 1½ tablespoons fish sauce
- 1½ tablespoons sriracha (or to taste)
- 1 tablespoon dark brown sugar
- 3 large eggs
- salt
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 pound large shrimp ( (31/35) peeled and deveined)
- 2½ cups bite-sized broccoli florets ((from an 8-ounce/225 g broccoli crown))
- 1 bunch scallions (light and dark green parts separated, thinly sliced)
- 4 garlic cloves (minced)
- ½ cup loosely packed Thai or Italian basil leaves (roughly chopped)
- 1 tablespoon fresh lime juice (from 1 lime)
- Lime wedges (for serving (optional))
Instructions
- Soak the noodles: Bring the 8 cups (2 L) water to a boil in a large pot. Remove the pot from the heat and add the rice noodles. Stir very well so they don’t stick, then let soak, stirring frequently, until soft, pliable, and just shy of perfectly cooked (they should be al dente, just like regular pasta). This process should take 10 to 20 minutes; check the noodles frequently as the soaking time varies greatly depending on the width and brand of the noodles. Drain and rinse well with cold water. (If not using the noodles right away, toss them with a little oil to prevent sticking.)
- In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and ¼ cup (60 mL) of the water.
- In a small bowl, beat the eggs with ⅛ teaspoon salt.
- Heat 1 teaspoon of the oil in a large (12-inch/30 cm) nonstick skillet over medium-high heat until shimmering. Add the shrimp and sprinkle with ⅛ teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and just cooked through, about 2 minutes. Transfer the shrimp to a large bowl and wipe clean.
- Spray the skillet with oil; add the eggs and scramble until cooked through.
- Transfer the eggs to the bowl with the shrimp.
- Add the broccoli to the pan along with ⅛ teaspoon salt and the remaining ½ cup (120 mL) water. Cover and steam until cooked through, about 2 minutes. Using a slotted spoon, transfer the broccoli to the bowl with the shrimp and eggs.
- Discard any excess water from the pan and wipe it clean with a moist paper towel.
- Return the pan to the stove, increase the heat to high, and add the remaining 1 tablespoon oil. When the oil is shimmering, add the light scallions and garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add the noodles and sauce to the pan and toss with tongs until the noodles absorb the sauce and are perfectly tender, 3 to 5 minutes. If the noodles remain a bit tough at this point, add 2 tablespoons water to the skillet and continue to toss and cook until tender. Repeat with more water as necessary.
- Add the shrimp, eggs, and broccoli, the dark scallions, and the basil and lime juice to the skillet and toss until heated through. Taste and adjust seasoning if necessary. If the noodles seem dry, add another tablespoon
Video
Notes
Variations & Tips:
- Protein: Switch up the protein with chicken or tofu or skip it if you want vegetarian drunken noodles.
- Spiciness: If you want milder pad kee mao noodles, omit the sriracha. Like it spicier? Add more.
- To make gluten-free drunken noodles, use gluten-free soy sauce, tamari, or coconut aminos.
- For ultimate efficiency, prepare the other ingredients while your noodles soak.
Nutrition
Serving: 2generous cups, Calories: 487kcal, Carbohydrates: 59.5g, Protein: 35g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 306.5mg, Sodium: 1539.5mg, Fiber: 3.5g, Sugar: 6.5g
- WW Points: 9