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Drunken noodles
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and delicious Thai dinner.
Ingredients:
  • 80ml oyster sauce
  • 20.00 ml Chinese black vinegar
  • 21.00 gm thick sweet soy sauce
  • 24.40 gm fish sauce
  • 20.00 ml finely grated palm sugar
  • 21.00 gm lime juice
  • 500g fresh rice noodles, thickly sliced
  • 18.20 gm peanut oil
  • 2 long red chillies, seeded, finely chopped
  • 2 purple Asian shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 (about 200g) chicken breast, thinly sliced
  • 200g green prawns, peeled leaving tail intact, deveined
  • 2 eggs, lightly whisked
  • 1/4 baby wombok (Chinese cabbage), finely shredded
  • 1 tomato, seeded, finely chopped
  • 2 green onions, trimmed, thinly sliced
  • 125.00 ml coriander leaves
  • 125.00 ml Thai basil leaves
  • 62.50 ml roasted peanuts, coarsely chopped
  • Lime wedges, to serve
Instructions:
  • Mix oyster sauce, vinegar, soy sauce, fish sauce, palm sugar, and lime juice in a small bowl.
  • Place the noodles in a large heatproof bowl and cover with hot water. Let them soften for 5 minutes then drain well.
  • Heat half of the oil in a sizzling wok. Toss in the chili, shallots, and garlic, stir for 30 seconds until fragrant. Throw in the chicken and prawns, stir for 2-3 minutes until cooked. Transfer to a bowl.
  • Heat the remaining oil in the wok until it shimmers. Pour in the egg and swirl the pan to evenly coat the bottom. Cook for 1-2 minutes until the egg is fully set. Transfer to a clean cutting board and slice thinly.
  • Add the chicken mixture and egg back to the wok along with noodles, cabbage, tomato, and oyster sauce. Stir-fry for 2-3 minutes until everything is heated through and well mixed. Finish by adding green onions, half of the coriander, and basil, then toss to combine.
  • Plate the dish and generously garnish with the remaining fragrant coriander and basil. Sprinkle with crunchy peanuts and serve promptly with a side of zesty lime wedges.

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