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5 from 5 votes

Drunken Noodles

Servings: 3
Author: Chris Joe

Ingredients

Shrimp

Sauce

Noodles & Vegetables

  • 20 oz rice noodles
  • 4 Chinese broccoli (or gai lan) leaves and stems cut into 2" pieces
  • 1/4 onion sliced
  • 5 green onions cut into 2" pieces
  • 1 red bell pepper julienned; you can sub with red chili if you want more heat
  • 3 thai chili peppers adjust to your spice preference
  • 5 cloves garlic
  • 1 cup fresh thai basil sub regular basil
  • neutral oil for frying; I used avocado oil

Instructions

  • Marinate shrimp for 15 minutes with kosher salt, white pepper, soy sauce, and baking soda.
  • Separate your rice noodles and prep your garlic, vegetables, and chilis. Set your garlic and thai chilis in one bowl, and your onions, green onion stalks, and red chilis/bell pepper in a separate bowl. In a third bowl, place together your gai lan leaves, scallion greens, and basil.
  • Premix your sauce and set aside, breaking palm sugar into pieces as small as possible to dissolve into the sauce.
  • Over high heat, add 2 tbsp oil to a hot pan and saute your shrimp for 3-4 minutes until cooked through and set aside.
  • Add 3 tbsp oil over high heat and fry your garlic and thai chilis for 15 seconds, then immediately add in your onions, scallion stalks, and red chilis. Stiry fry for 2-3 minutes until the vegetables are cooked, then add your rice noodles.
  • Add back your shrimp and your premixed sauce and gently mix through to not break the rice noodles, about 2-3 minutes.
  • Turn off the heat, then add your gai lan leaves, scallion greens, and basil. Fold through until the leaves are wilted and serve immediately. Enjoy!