Drunken Noodles

[nverland]

Drunken Noodles
Total: 20 min Yield: 2 to 4 servings

Ingredients

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

Noodles:

3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
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

Make sauce: Combine all of the ingredients in a small bowl. Set aside.
Prepare noodles: In a large sauté pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
Add the noodles, basil, 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.