Thai Drunken Noodles with Shrimp and Holy Basil

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A fiery Thai street-food classic, these drunken noodles get their heat from fistfuls of fresh bird's eye chilies and aromatic holy basil tossed with smoky wide rice noodles. The legend goes that the dish pairs so well with cold beer that one forgets responsibility the next morning. This version stars plump shrimp, crisp peppers, and a glossy oyster-soy sauce that clings to every chewy strand.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 1180 mgSodium
• 420 mgPotassium
• 110 mgCalcium
• 3.5 mgIron
• 45 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the noodles and protein

• 14 oz fresh wide rice noodles (sen yai), separated into loose strands
• 1 lb large shrimp, peeled and deveined, tails on
• 2 large eggs, lightly beaten
• 2 tbsp vegetable oil, divided

For the aromatics and vegetables

• 8-10 Thai bird's eye chilies, smashed with the side of a knife
• 6 garlic cloves, smashed
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1 cup Chinese broccoli stems, sliced on the bias
• 1 cup packed fresh Thai holy basil leaves

For the sauce

• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1/4 cup chicken stock or water

Directions

1. Toss the shrimp with 1 teaspoon of the fish sauce and set aside. Whisk together the oyster sauce, dark soy sauce, remaining fish sauce, sugar, and chicken stock in a small bowl.
2. Heat 1 tablespoon of oil in a large carbon-steel wok over the highest possible heat until just smoking. Pour in the beaten eggs and scramble quickly for 20 seconds, breaking them into bite-size pieces, then scoop out and reserve.
3. Add the remaining 1 tablespoon of oil along with the smashed chilies and garlic; stir-fry 20-25 seconds until fragrant and turning light golden at the edges.
4. Add the shrimp in a single layer and stir-fry 90 seconds until they curl and turn coral-pink. Toss in both bell peppers and the Chinese broccoli stems; stir-fry another 60 seconds to keep them crisp-tender.
5. Add the rice noodles and pour the sauce evenly over the top. Using chopsticks and a spatula, fold and toss vigorously for 2-3 minutes until every strand is glossy, smoky, and heated through.
6. Return the scrambled egg to the wok, scatter the holy basil on top, and toss for 30 seconds until the leaves are just wilted and release their peppery-anise aroma.
7. Immediately mound onto a warm platter or into four bowls. Serve at once with extra chilies, more holy basil, and lime wedges on the side.
8. Eat with chopsticks and a fork, washed down with an icy lager for the authentic 'drunken' experience.

Cook’s Notes

• A screaming-hot wok is essential for the signature 'wok hei' char; cook in two batches on a home stove to avoid steaming the noodles.
• If using dried wide rice noodles, soak in hot water 20-25 minutes until pliable but still chewy, then drain and toss with a teaspoon of oil to prevent sticking.
• Adjust chili quantity for your heat tolerance: 3-4 for medium, 8-10 for true drunken intensity. Leave seeds in for extra fire.
• Substitute 12 oz sliced chicken thigh or pork belly for the shrimp, marinated the same way for deeper flavor.
• Add a thin drizzle of dark soy sauce at the very end if you want an even deeper mahogany color and a hit of caramel bitterness.

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