Authentic Asian Sauces
My Famous Drunken Noodles
What You Will Need
Ingredients
- 3 Tbsp. canola or peanut oil
- 2-3 garlic cloves, minced
- 1-2 serrano chilies, sliced thin
- 1/2 medium white onion, sliced
- 6-8 large shrimp, peeled and deveined
- 2 eggs
- 4 cups fresh rice noodle, separated
- ½ cup grape tomatoes, halved
- 1 cup Thai basil leaves, loosely packed
Sauce Mix
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 2 Tbsp. Lee Kum Kee Panda Brand Sweet Soy Sauce
- 1 tsp. Lee Kum Kee Sriracha Chili Sauce
- 1 ½ Tbsp. fish sauce
- 1 Tbsp. sugar
- 1 tsp. Lee Kum Kee Minced Garlic
- 6-8 Thai basil leaves, chiffonade
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=RKivuZCcHxg&feature=youtu.be
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Combine the sauce ingredients in a small bowl and set it aside.
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In a large sauté pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and serrano chilies and sauté until it's light brown.
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Add the onions, shrimp and eggs, then lightly scramble until they’re barely set, about a minute. Then add the noodles, folding constantly until the shrimps are cooked, about 1 minute.
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Add the sauce mix, tomatoes and basil and toss to combine for about 3 minutes. Don’t be scared to scrape the bits off the bottom before they burn. Cook until the noodles are cooked and coated well. Serve and enjoy!
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