The BEST Drunken Noodles Recipe & Video

You’ve been waiting long enough for my drunken noodles recipe!

The BEST Drunken Noodles recipe is right here no need to look around anymore!

Mix your choice of protein (I used shrimp and pork belly), fish sauce, garlic and white pepper in a mixing bowl and let it marinate while preparing other ingredients, about 10 minutes. 

Combine oyster sauce, fish sauce, soy sauce, dark soy sauce and palm sugar in a small mixing bowl and set aside.

I like to purchase palm sugar in a jar, so I can add some water and let them sit for over a week. Then the palm sugar gets nice and soft, easy to scoop it out. Also the water becomes like a syrup, that I love to use time to time too!

You could pound garlic and thai chili in a mortar and pastel like I did on my Thai Basil Fried Rice recipe, but if you don’t have the mortar and pastel, you can just smash them and then chop. This way also works to release the natural oil and more flavor from garlic and chili.

Slice shallot and red chili (not Thai chili, to add at the end. Optional). Cut Chinese broccoli or broccolini into bite size and take basil leaves out from the basil stem. If you can find holy basil, that would be the best but you can also use Thai basil or regular Italian basil.

I highly recommend to use fresh rice noodle sheets for this recipe. You can find them at local Vietnamese market or Asian market. If you can’t find them, you can use dried rice noodles too. Just soak the dried noodles in hot water for 15 minutes and when it’s soften up, drained.

If you are using fresh noodles, cut into large chunks and separated each layers.

Heat a large skillet or a wok over high heat until smoking. Add cooking oil swirl to coat. Add garlic, chili and shallot. Stir fry for 30 second to 1 minute.

Add marinated protein and stir fry for 1 to 2 minutes.

Now toss in Chinese broccoli and stir fry for minute.  

Add prepared noodles and the sauce mixture. Toss and stir everything tighter for 2 minutes. (If you’re not using fresh noodles and the noodles are not done, add 1 tablespoon of water at a time until it’s done.) If the noodles are stick together too much, add 1 tsp of cooking oil at a time. 

Turn off the heat and add basil and red chili.

 Toss everything together and serve immediately with a lime wedge.

Enjoy!

The BEST Drunken Noodles

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5 from 13 reviews

• Author: Seonkyoung Longest
• Total Time: 6 mins
• Yield: 2 1x

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Ingredients

Units USM Scale 1x2x3x

For the Protein

• 8 oz pork, chicken, beef, shrimp, extra firm tofu or mixture of the proteins
• 1 tsp fish sauce
• 1 clove garlic, grated
• pinch of white pepper

For the Sauce

• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 2 tbsp palm sugar or honey
• pinch of white pepper

For the Stir-fry

• 2 tbsp cooking oil
• 8 cloves garlic, crushed then chopped
• 1 to 5 Thai chili, crushed then chopped
• 1 large shallot, sliced
• 6 oz Chinese broccoli or broccolini, cut into bite size
• 1 lb fresh rice noodle sheets, cut into large chunks and separated or dried rice noodles soaked in hot water for 15 minutes then drained
• 1 red chili, sliced, optional
• Handful basil leaves (approximately 2 cups)

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Instructions

1. Mix your choice of protein (I used shrimp and pork belly), fish sauce, garlic and white pepper in a mixing bowl and let it marinate while preparing other ingredients, about 10 minutes.
2. Combine oyster sauce, fish sauce, soy sauce, dark soy sauce and palm sugar in a small mixing bowl and set aside.
3. Heat a large skillet or a wok over high heat until smoking. Add cooking oil swirl to coat. Add garlic, chili and shallot. Stir fry for 30 second to 1 minute.
4. Add marinated protein and stir fry for 1 to 2 minutes. Now toss in Chinese broccoli and stir fry for minute.
5. Add prepared noodles and the sauce mixture. Toss and stir everything tighter for 2 minutes. (If you’re not using fresh noodles and the noodles are not done, add 1 tablespoon of water at a time until it’s done.) If the noodles are stick together too much, add 1 tsp of cooking oil at a time.
6. Turn off the heat and add basil and red chili. Toss everything together and serve immediately with a lime wedge. Enjoy!

• Cook Time: 6 mins

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