The Ultimate Drunken Noodles Recipe from Chef Jet Tila

July 28, 2017 5:40 pm Last Updated: July 28, 2017 5:40 pm

Chef Jet Tila, a regular judge on the Food Network’s Cutthroat Kitchen, shares the noodle dish that celebrates his Thai-Chinese heritage. 

My Famous Drunken Noodles

Introduction

Famous for being a late-night drinking dish, Drunken Noodles is a marriage between my Thai and Chinese roots. The sauce seems complicated but it’s as simple as measuring and dumping in a bowl. Fresh rice noodles are a deli item at most Asian markets. They are made and delivered fresh daily to the markets. It’s best to buy and use them within 48 hours. A way to tell if they are fresh is just to take the pack and fold it like a towel. If you can fold until the ends touch and the middles aren’t cracking, that’s a sign of freshness.

Number Serves

2 to 4

Ingredients

For the Sauce

  • 2 tablespoons sweet soy sauce
  • 1 tablespoon oyster sauce
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon Sriracha
  • 1 teaspoon minced garlic
  • 6 to 8 Thai basil leaves, cut chiffonade

For the Noodles

  • 3 tablespoons canola or peanut oil
  • 2 to 3 cloves garlic, minced
  • 2 eggs
  • 1 to 2 serrano chilies, 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

Combine all sauce ingredients in a small bowl.

In a large sauté pan, heat oil over high heat. When you see a wisp of white smoke, add the garlic and sauté until it’s light brown.

Add the eggs and chilies, and lightly scramble the eggs until they’re barely set, about a minute.

Add the shrimp and onion, folding constantly until the 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.

Reprinted from “101 Asian Dishes You Need to Cook Before You Die” by Jet Tila. Published by Page Street Publishing Co.