Description
This Street Style Thai Drunken Noodles recipe features a deliciously spicy and savory stir-fried noodle dish with shrimp, fresh basil, and vibrant aromatics. Perfect for a quick and satisfying meal, these authentic flavors bring the essence of Thai street food into your kitchen with just a few simple ingredients and minimal prep time.
Ingredients
Units
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Main Ingredients
- 1 tablespoon vegetable or grapeseed oil
- 2 cloves garlic (minced)
- 1-2 Thai chili (finely chopped, omit if you prefer not spicy)
- 10-12 shrimp (uncooked, shells removed, thawed if previously frozen)
- 2 tablespoons fish sauce
- 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with 1/2 teaspoon sugar
- 2 tablespoons water
- 1 large egg (whisked)
- 2 teaspoon kaffir lime leaves (finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest, half lemon and half lime zest recommended)
- 1 large tomato (chopped)
- 8 ounces dry rice stick noodles
- 10-12 fresh basil leaves (hand torn)
Instructions
- Prepare noodles: Cook the rice noodles according to the package instructions. Once cooked, set them aside while you prepare the sauce and other ingredients.
- Fry garlic: Heat 1 tablespoon of vegetable or grapeseed oil in a wok or frying pan over medium-high heat. Add the minced garlic and fry for about 1 minute until it turns golden and fragrant.
- Cook shrimp and egg: Add the shrimp to the pan and toss them for approximately 2-3 minutes until they are nearly cooked through. Then, pour in the whisked egg and stir quickly for a couple of seconds until the egg starts to set.
- Add aromatics and sauces: Stir in the finely chopped Thai chili, kaffir lime leaves (or lime zest substitute), chopped tomato, fish sauce, dark soy sauce, and water. Continue stirring for about a minute until the tomato softens and the sauce begins bubbling.
- Toss noodles: Add the cooked rice noodles to the pan. Toss everything together thoroughly until the noodles are heated through, evenly coated with the sauce, and all ingredients are well mixed.
- Add basil and serve: Turn off the heat, add the torn fresh basil leaves, and toss briefly to combine. Transfer the noodles to a serving plate and offer additional fish sauce and dark soy sauce on the side for flavor adjustment.
Notes
- This drunken noodle recipe can be stored refrigerated for up to 2 days.
- For less heat, omit the Thai chili or reduce the amount.
- Substituting lime zest for kaffir lime leaves is a great alternative if the leaves are unavailable.
- Adjust soy sauce quantity according to taste preference and saltiness.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving (about 1/3 of recipe)
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 185mg
