Spicy Drunken Noodles

By mahto

Ingredients

• 3 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 1/2 Tbsp fish sauce
• 1 Tbsp sugar
• 1 Tbsp Sriracha
• 3 garlic cloves, minced
• 6 Thai basil leaves, sliced into ribbons, plus 1 cup whole leaves, loosely packed
• 3 Tbsp canola or peanut oil
• 2 eggs
• 1/3 lbs. beef, pork, or chicken, sliced thin against the grain
• 1/2 medium white onion, sliced
• 3 to 4 cups rice noodles, separated*
• 1/4 cup rice wine
• 1/2 cup grape tomatoes, halved
• 1 or 2 Serrano peppers, sliced thin

Preparation

Step 1

1. In a small bowl, combine the soy sauce, oyster sauce, fish sauce, sugar, Sriracha, half the minced garlic, and 6 Thai basil leaves. Mix until the sugar dissolves. Reserve.

2. In a large non-stick pan, heat the oil to medium high. Add the rest of the garlic and sauté until golden, about 1 minute. Add the eggs and scramble until almost set, about 1 minute. Add the meat and onions and cook until the meat is halfway done, 1 to 2 minutes. Add the rice noodles, reserved sauce, tomatoes, Serrano peppers, and basil leaves. Stir to combine until the noodles are cooked through and the edges are slightly crisp, 3 to 5 minutes. Add the rice wine, stir, and serve. Makes 3 to 4 servings.