Drunken Noodles Recipe
User Reviews
4.9
143 reviews
Excellent
Drunken Noodles Recipe
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Drunken Noodles are a bold stir-fried rice noodle dish featuring large rice noodles soaked until just tender, tossed with shrimp, broccoli, and a savory-sweet-spicy sauce. A blend of oyster sauce, soy sauce, fish sauce, sriracha, and brown sugar creates a complex, balanced flavor with a hint of heat. Eggs are added softly cooked, enhancing the dish’s texture alongside fresh scallions and Thai basil. The dish offers a rich, chewy, aromatic combination typical of this Thai noodle preparation.
Description
This recipe softens wide rice noodles by soaking them in hot water until al dente, then rinsing and tossing with oil to prevent sticking. The sauce combines oyster sauce, soy or tamari, fish sauce, sriracha, and brown sugar for a balanced mix of salty, spicy, and sweet flavors. Shrimp is cooked in vegetable oil alongside minced garlic and scallions, then combined with broccoli florets and the soaked noodles.
The eggs are beaten with salt and added towards the end to provide a silky texture that complements the firm noodles and tender shrimp. Fresh Thai basil and lime juice finish the dish, imparting herbal and citrus notes that brighten the bold sauce and ingredients.
The result is a satisfying stir-fry with chewy noodles, plump shrimp, crunchy broccoli, and a spicy, savory-sweet sauce that can be adjusted for heat by varying sriracha. It’s a flavorful main course that pairs well with a wedge of lime.
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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 egg
- salt
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 pound Shrimp 31/35) peeled and deveined, large
- 2½ cups broccoli from an 8-ounce/225 g broccoli crown, bite-sized florets
- 1 bunch scallions (light and dark green parts separated, thinly sliced)
- 4 garlic minced, cloves
- ½ cup loosely packed Thai basil roughly chopped, or Italian basil leaves
- 1 tablespoon lime juice from 1 lime, fresh
- lime for serving (optional, wedges
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
Notes
- Use gluten-free tamari or coconut aminos in place of soy sauce to make the dish gluten-free.
- Adjust sriracha to control spiciness: omit for milder or add more for extra heat.
- Switch shrimp for chicken or tofu as alternate protein options.
- Prepare vegetables and sauce while noodles soak to streamline cooking.
Nutrition Information
Show Details
Serving
2generous cups
Calories
487kcal
(24%)
Carbohydrates
59.5g
(20%)
Protein
35g
(70%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
306.5mg
(102%)
Sodium
1539.5mg
(64%)
Fiber
3.5g
(14%)
Sugar
6.5g
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 2generous cups | |
| Calories | 487kcal | 24% |
| Carbohydrates | 59.5g | 20% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 306.5mg | 102% |
| Sodium | 1539.5mg | 64% |
| Fiber | 3.5g | 14% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
143 reviews
Excellent
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