Drunken Style Noodles with Shrimp

This Intoxicated Design Noodles with Shrimp dish is motivated by the popular Thai street food pad kee mao, or “drunken noodles.”

Drunken Style Noodles
Drunken Noodles with Shrimp

The taste of these inebriated noodles is completely well balanced – spicy, mouthwatering, and a little sweet – and the lime juice rounds the entire dispense. This Thai noodle dish is likewise filling, filled with protein from the shrimp and eggs and naturally gluten-free if utilizing gluten-free soy sauce. More of my preferred Thai shrimp dishes are this Shrimp Pad Thai and Thai Green Curry Coconut Shrimp with Basil.

Drunken Noodles with Shrimp

I just recently got my hands on a brand-new cookbook, As soon as Upon a Chef: Weeknight/Weekend Cookbook by Jenn Segal and I’ve been passing away to make this meal. The book is 70% quick and simple weeknight meals and 30% sluggish and calming weekend dishes. All her dishes look terrific, and this meal did not dissatisfy! I a little modified this one by cutting down on the oil however otherwise kept it the very same. I believe you’ll like it as much as we did, it had a lot taste!

What makes inebriated noodles drunken?

Jenn states: “Contrary to what the name implies, the dish does not contain alcohol. Pad means “stir fry” and kee mao implies “drunkard,” so it’s not the noodles that are intoxicated however rather the individual who is consuming them! I’m sure the meal is reassuring after a night of partying – or that it’s hot enough to sober you up – however for me, it’s merely a scrumptious weeknight supper, cold beer optional.”

Drunken Noodle Ingredients:

Below are the active ingredients for this shrimp drunken noodle dish:

  • Noodles: Rice noodles and water
  • Protein: Shrimp and eggs
  • Veggies: Broccoli and green onions
  • Taste: Salt, garlic, basil, lime juice

Here’s what Jenn needs to state about the width of rice noodles:

“I call this version “drunken-style” because, typically, inebriated noodles are made with fresh broad rice noodles. I utilize medium rice noodles since I can rely on them being equipped in my supermarket – these are the noodles utilized for pad Thai, that makes the dish more of an intoxicated noodle-pad Thai hybrid.”

To make the inebriated noodle sauce, here’s what you’ll require:

  • Oyster sauce
  • Soy sauce
  • Fish sauce
  • Sriracha
  • Brown sugar
  • Water

Variations & Tips:

  • Protein: Change up the protein with chicken or tofu or avoid it if you desire vegetarian inebriated noodles.
  • Spiciness: If you desire milder pad kee mao noodles, leave out the sriracha. Like it spicier? Include more.
  • To make gluten-free inebriated noodles, usage gluten-free soy sauce, tamari, or coconut aminos.
  • For supreme effectiveness, prepare the other active ingredients while your noodles soak.

Drunken Noodles with Broccoli and Shrimp

Drunken Noodles with Shrimp

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Drunken Design Noodles with Shrimp

487 Cals
35 Protein
59.5 Carbohydrates
11 Fats

Preparation Time: 20 minutes

Prepare Time: 30 minutes

Overall Time: 50 minutes

Drunken Design Noodles with Shrimp dish motivated by the popular Thai street food pad kee mao, or “drunken noodles.”

  • 8 cups plus ¾ cup water, plus more as required
  • 8 ounces rice noodles, as thick as you can discover
  • 2 tablespoons oyster sauce*
  • 2 tablespoons soy sauce or gluten-free Tamari
  • tablespoons fish sauce
  • tablespoons sriracha, or to taste
  • 1 tablespoon dark brown sugar
  • 3 big eggs
  • Salt
  • 1 tablespoon, plus 1 teaspoon grease
  • 1 pound big (31/35) shrimp, peeled and deveined
  • cups bite-sized broccoli florets , (from an 8-ounce/225 g broccoli crown)
  • 1 lot of scallions, light and dark green parts separated, very finely sliced
  • 4 garlic cloves, minced
  • ½ cup loosely loaded Thai or Italian basil leaves, approximately sliced
  • 1 tablespoon fresh lime juice, from 1 lime
  • Lime wedges, for serving (optional)
  • Soak the noodles: Bring the 8 cups (2 L) water to a boil in a big pot. Eliminate the pot from the heat and include the rice noodles. Stir extremely well so they don’t stick, then let soak, stirring regularly, up until soft, flexible, and simply shy of completely prepared (they need to be al dente, similar to routine pasta). This procedure must take 10 to 20 minutes; inspect the noodles regularly as the soaking time differs considerably depending upon the width and brand name of the noodles. Drain pipes and wash well with cold water. (If not utilizing the noodles immediately, toss them with a little oil to avoid sticking.)

  • In a medium bowl, blend together the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and ¼ cup (60 mL) of the water.

  • In a little bowl, beat the eggs with ⅛ teaspoon salt.

  • Heat 1 teaspoon of the oil in a big (12-inch/30 cm) nonstick frying pan over medium-high heat up until sparkling. Include the shrimp and spray with ⅛ teaspoon salt; cook, tossing sometimes, up until the shrimp are nontransparent and simply prepared through, about 2 minutes. Transfer the shrimp to a big bowl and wipe tidy.

  • Spray the frying pan with oil; include the eggs and scramble up until prepared through.

  • Transfer the eggs to the bowl with the shrimp.

  • Include the broccoli to the pan along with ⅛ teaspoon salt and the staying ½ cup (120 mL) water. Cover and steam up until prepared through, about 2 minutes. Utilizing a slotted spoon, move the broccoli to the bowl with the shrimp and eggs.

  • Dispose of any excess water from the pan and clean it tidy with a damp paper towel.

  • Return the pan to the range, increase the heat to high, and include the staying 1 tablespoon oil. When the oil is sparkling, include the light scallions and garlic and cook, stirring continuously, up until aromatic, about 1 minute.

  • Include the noodles and sauce to the pan and toss with tongs up until the noodles soak up the sauce and are completely tender, 3 to 5 minutes. If the noodles stay a bit hard at this moment, include 2 tablespoons water to the frying pan and continue to toss and prepare up until tender. Repeat with more water as essential.

  • Include the shrimp, eggs, and broccoli, the dark scallions, and the basil and lime juice to the frying pan and toss up until heated up through. Taste and change flavoring if essential. If the noodles appear dry, include another tablespoon

Variations & Tips:

  • Protein: Change up the protein with chicken or tofu or avoid it if you desire vegetarian inebriated noodles.
  • Spiciness: If you desire milder pad kee mao noodles, leave out the sriracha. Like it spicier? Include more.
  • To make gluten-free inebriated noodles, usage gluten-free soy sauce, tamari, or coconut aminos.
  • For supreme effectiveness, prepare the other active ingredients while your noodles soak.

*Gluten complimentary choices for oyster sauce- Kikkoman and Wok Mei

Serving: 2generous cups, Calories: 487kcal, Carbohydrates: 59.5g, Protein: 35g, Fat: 11g, Hydrogenated Fat: 3g, Cholesterol: 306.5mg, Salt: 1539.5mg, Fiber: 3.5g, Sugar: 6.5g

Blue Smart Points: 9

Green Smart Points: 11

Purple Smart Points: 9

Keywords: inebriated shrimp, noodles, rice noodles, thai dishes

Jobber Wiki author Frank Long contributed to this report.