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Thai drunken noodles
Thai drunken noodles
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy noodle dinner ready in 30 minutes.
Ingredients:
  • 375g pkt dried rice stick noodles
  • 100.65 gm oyster sauce
  • 20.00 ml rice wine vinegar
  • 21.00 gm soy sauce
  • 16.00 gm brown sugar
  • 18.20 gm peanut oil
  • 500g green prawns, peeled, deveined, tails intact
  • 2 eggs, lightly whisked
  • 1/2 baby wombok, finely shredded
  • 2 red birdseye chillies, seeded, thinly sliced
  • 2 spring onions, diagonally thinly sliced
  • 125.00 ml Thai basil leaves
  • 62.50 ml coriander leaves
Instructions:
  • Place the noodles in a spacious heatproof bowl and pour boiling water over them, allowing to sit for 5 minutes until tender. Drain thoroughly.
  • Mix together the oyster sauce, vinegar, soy sauce, and sugar in a small bowl.
  • In a sizzling wok greased with some oil, cook prawns on high heat for 5 mins until they turn color and curl. Then, place them in a bowl.
  • In a wok, heat half of the remaining oil. Pour in half of the egg, swirl to create a thin omelet, and cook for 2 minutes or until set. Transfer the cooked omelet to a clean work surface and repeat the process with the remaining egg. Finally, thinly slice the omelets.
  • In a hot pan, quickly stir-fry rice noodles, prawns, omelet, wombok, chili, and onion in the remaining oil until heated through. Stir in the oyster sauce mixture and half of the basil, continue to stir-fry for another 2 minutes until well combined. Transfer to a serving platter and garnish with coriander and the remaining basil before serving.

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