Drowned Crispy Taquitos
Black Rice, Natural Super Food

Let's eat some Drunken Noodles

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There is no alcohol in this recipe, it's actually a late-night drinking food, or in my case dinner.  


I made this for Chinese New Year, but believe me, I'll be eating this many more times before the next Chinese New Year.


In the bowl is a sauce made up of soy sauce, oyster sauce, fish sauce, sugar, Sriracha, and garlic. This will be added last. 
You'll also need tomatoes, onion, garlic, peppers, basil, and raw shrimp. 


If you don't have fresh rice noodles, just soften some dried noodles in simmering water.


I'm fortunate enough to have a well seasoned wok, but this recipe can also be made in a large sauté pan. 

I have egg "issues" so I didn't use the egg, and I couldn't get Thai basil or fresh rice noodles so I used just plain ol' basil, and dried rice noodles. I had a little bit of poblano pepper leftover from another recipe and used that rather than the serrano. The poblano was pretty spicy for a poblano so there was plenty of "life" in the dish. 

Hungry for noodles? you need to dive into this. 

Drunken Noodles


  • Sauce 2 tbsp (30 ml) sweet soy sauce
    1 tbsp (15 ml) oyster sauce
    1½ tbsp (22 ml) fish sauce
    1 tbsp (15 g) sugar
    1 tsp Sriracha
    1 tsp minced garlic
    6–8 Thai basil leaves, chiffonade
    3 tbsp (45 ml) canola or peanut oil
    2–3 cloves garlic, minced
    2 eggs
    1–2 serrano chilies, sliced thin
    6–8 large shrimp, peeled and deveined
    ½ medium white onion, sliced
    4 cups (960 ml) fresh rice noodles, separated
    1 cup (40 g) Thai basil leaves, loosely packed
    ½ cup (75 g) grape tomatoes, halved


  1. For the Sauce Combine the sauce ingredients in a small bowl and set it aside.

    For the Noodles In a large sauté pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and sauté until it’s light brown.

    Add the eggs and serrano chilies in and lightly scramble the eggs until they’re barely set, about a minute. Add the shrimp, onions and tomatoes, folding constantly until the shrimp turn pink, about 1 minute.

    Add the fresh rice noodles, basil leaves 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 minute until the noodles are cooked and coated well. Finish by tossing in the basil and grape tomatoes, allowing them to lend their flavors. Cook for about an additional minute and serve hot.

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And that's that!