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Drunken Noodles

September 17, 2019
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  • ¼ cup fish sauce
  • ¼ cup sweet soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons chili garlic sauce
  • 2 teaspoons corn starch

Mix all the ingredients into a small bowl with the corn starch. Keep aside.

  • 8 ounces big flat rice noodles cooked according to package direction and separated, once separated, drizzle some oil into the noodles and massage through with fingers to avoid sticking together
  • 2 tablespoons peanut oil
  • ½ pound medium shrimp, cleaned and deveined
  • 4 garlic cloves, minced
  • 1 serrano chili, sliced, optional
  • 1 large yellow onion, sliced
  • 1 cup grape tomatoes, sliced in half
  • 1 cup Thai basil, leaves only, chopped
  • 2 packs of baby bok choy, trimmed and sliced in half
  • 2 eggs, room temperature

Heat a wok like pan with the peanut oil. Add the onion, garlic and chili. Saute on high heat for 2 to 3 minutes. Add the grape tomatoes and the bok choy and sauté for another 2 to 3 minutes. Add the noodles and sauce. Bring to a boil and add the shrimp. Cook for 2 minutes and add the 2 eggs. Mix really well until the eggs are incorporated and the dish becomes creamy. Add the basil, mix well and check for seasonings. Serve warm.

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November 7, 2017 at 11:31 AM

The long awaited drunken noodle recipe – yay! When you post this to FB, can you include pics of the sauces (sweet soy, oyster & chili garlic)? The aisle of sauce at Gold Valley Supermarket is daunting in it’s variety.

November 7, 2017 at 2:12 PM

Just posted it…

November 10, 2017 at 11:12 PM

Thanks Mona! Will definitely give this a try. I love drunken noodles.

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