Drunken Noodles with Shrimp
I love Thai food and Drunken Noodles are pretty high on my list of favorites right next to Pad Thai. If you want to make Thai food at home, I think you will love this easy recipe. It’s perfectly balanced with spicy, savory, and slightly sweet flavors, and the lime juice rounds the whole dish out! Plus, it’s a high protein recipe thanks to the shrimp and eggs and it’s easily made gluten-free if using gluten-free soy sauce. If you’re not a fan of shrimp, feel free to swap it with any protein you like. More of my favorite Thai recipes are these Green Curry Noodles, this and Green Curry Shrimp. I recently got my hands on a new cookbook, Once Upon a Chef: Weeknight/Weekend Cookbook by Jenn Segal and I’ve been dying to make this dish. The book is 70% fast and easy weeknight meals and 30% slow and soothing weekend recipes. All her recipes look wonderful, and this dish did not disappoint! I slightly tweaked this one by cutting back on the oil but otherwise kept it the same. I think you’ll love it as much as we did, it had so much flavor!
Drunken Noodle Ingredients:
Below are the ingredients for this shrimp drunken noodle recipe. See exact measurements in recipe card below:
Noodles: I use medium rice noodles because they are always stocked in my grocery store – these are the noodles used for pad Thai, which makes the recipe more of a drunken noodle-pad Thai hybrid. If you can fine wide rice noodles, feel free to use them. Protein: I used shrimp and eggs, you can also use tofu, chicken, beef, etc Vegetables: Broccoli and green onions were used. Feel free to swap with any veggies you have on hand. Flavor: Salt, garlic, sweet basil, lime juice for flavor. Drunken Noodles Stir Fry Sauce: Oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, water
Variations & Tips:
Protein: Switch up the protein with pork, chicken breast or tofu for vegetarian drunken noodles. Spiciness: If you want milder pad kee mao noodles, omit the sriracha. Like it spicier? Add some chili peppers. Veggies: You can swap the broccoli for other vegetables such as red bell peppers, broccolini or chinese broccoli. To make gluten-free drunken noodles, use gluten-free soy sauce, tamari, or coconut aminos. For ultimate efficiency, prepare the other ingredients while your noodles soak.
Storage
I don’t typically store shrimp for more than 2 days, but if you make this with tofu or chicken, you can refrigerate leftovers up to 4 days.
More Thai Recipes You’ll Love:
Green Curry Noodles Broiled Tilapia with Thai Coconut Curry Sauce Spicy Thai Shrimp Salad Thai Basil Chicken Thai Chicken and Pineapple Stir Fry
