I am so excited about this recipe. This is the first time that I've been able to make a stir fry that actually tasted like something from our favorite Thai spot. Now, I have no idea if our local Thai place makes authentic food or not - I just know that it is tasty. My favorite thing to order from there is the drunken noodles - spicy stir fried noodles with veggies and shrimp. Contrary to what you might expect, there's no alcohol in drunken noodles - one theory about the name is that the noodles are so spicy that you need to drink beer to cool down. Anyway, a couple weeks ago I was craving drunken noodles and decided to see if I could make a decent version at home. I did some recipe research, and used this one as a starting point. The result wasn't quite what I wanted so I made some modifications and came up with the version that I'm sharing here, which is the perfect blend of sweet, salty, and spicy. It came out just as I had hoped and I love that I can make a homemade version of my favorite takeout dish. Now I just have to figure out how to make Andrew's favorite fried rice...
Makes 3-4 servings
8 oz. wide rice noodles (dried, not fresh)
3 1/2 tbs soy sauce
1 1/2 tbs brown sugar
2 tbs fish sauce
1 tbs oyster sauce
2 tbs peanut or vegetable oil
2 eggs,lightly beaten
8 oz. shrimp
12 oz. green beans, trimmed and cut into 1 1/2-inch segments
2 medium carrots, cut into 1 1/2-inch long matchsticks
1 medium onion, quartered and then cut crosswise into 1/3-inch slices
4 garlic cloves, minced
3 hot red chiles, chopped (reduce or remove seeds if you are sensitive to heat)
2 scallions, thinly sliced
1 cup basil leaves, coarsely chopped (use Thai basil if you have it)
Place noodles in a large bowl and cover with boiling water. Soak for about 7 minutes, stirring noodles occasionally to keep them from sticking. Drain noodles and run under cold water to rinse. Set noodles aside.
In a small bowl, stir together soy sauce, brown sugar, fish sauce, and oyster sauce until sugar is dissolved. Set sauce aside.
Heat a large heavy pan or wok over medium-high heat until hot. Add 1 tbs oil and swirl to coat pan. Add egg and swirl to spread egg over pan. Cook until egg is just set, then break the egg into small pieces with a spatula. Transfer egg to a small bowl. Increase heat to high and add shrimp to pan. Stir fry until shrimp is just cooked through, about 2-3 minutes. Transfer shrimp to the bowl containing the egg.
Add remaining 1 tbs oil to the pan and swirl to coat. Add beans, carrots, and onions and stir fry, tossing frequently, until vegetables are crisp-tender, about 4 minutes. Add garlic and chile and stir fry for 1 more minute. Add noodles and stir fry for 2-3 minutes. Add the egg and shrimp back to the pan and pour in the sauce. Remove pan from heat and toss until the noodles and vegetables are evenly coated with sauce. Stir in the scallions and basil and serve.