Best 2 Drunken Noodles With Shrimp Recipes
**Tantalize your taste buds with our delectable Drunken Noodles with Shrimp, a symphony of flavors that will transport you to the vibrant streets of Thailand.**
Indulge in the perfect balance of sweet, sour, and spicy with this tantalizing dish. Succulent shrimp, tender vegetables, and aromatic herbs are tossed together in a rich and flavorful sauce, creating a culinary masterpiece.
This recipe collection offers variations to suit every palate. From the classic Pad Kee Mao, bursting with bold flavors, to the milder Pad See Ew, featuring wide rice noodles and a sweet soy sauce, there's something for everyone to enjoy.
Experience the delightful crunch of stir-fried noodles, the burst of umami from the shrimp, and the vibrant colors of the vegetables. Each bite is an explosion of taste that will leave you craving more.
Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow instructions and detailed ingredient list will guide you through the process, ensuring a successful culinary adventure. So, gather your ingredients, fire up your wok, and let's embark on a culinary journey to Thailand with our Drunken Noodles with Shrimp recipes.
MY FAMOUS DRUNKEN NOODLES
Provided by Jet Tila
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make sauce: Combine all of the ingredients in a small bowl. Set aside.
- Prepare noodles: In a large saute 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.
DRUNKEN NOODLES (PHAT KE MAO)
Steps:
- Unfold the noodles and divide into four portions.
- In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside.
- Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside.
- Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown.
- Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve.
Tips:
- Use wide rice noodles. These noodles are flat and have a chewy texture that holds up well in the sauce.
- Soak the noodles before cooking. This will help to soften them and make them more pliable.
- Don't overcook the noodles. They should be cooked al dente, or slightly firm to the bite.
- Use a well-seasoned wok or large skillet. This will help to prevent the noodles from sticking.
- Add the noodles to the wok or skillet when it is very hot. This will help to create a nice sear on the noodles.
- Stir-fry the noodles constantly. This will help to prevent them from sticking together.
- Add the sauce to the noodles and stir-fry until they are evenly coated.
- Serve the noodles immediately, garnished with green onions, cilantro, and lime wedges.
Conclusion:
Drunken noodles with shrimp is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a new and exciting noodle dish to try, give drunken noodles with shrimp a try. You won't be disappointed!
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