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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
Succulent prawns and wide rice noodles in a flavorful Bangkok-style "Drunken Noodles" dish.
Ingredients:
  • 2 eggs, lightly whisked
  • 375g packet 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
  • 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 noodles in a large heatproof bowl and cover with boiling water. Let them sit for 5 minutes or until tender, then drain well.
  • Combine oyster sauce, vinegar, soy sauce, and sugar in a small bowl while you wait.
  • In a sizzling wok, sear prawns in half of the oil until they turn pink and curl, about 5 minutes. Plunge them into a waiting bowl.
  • Heat a generous amount of oil in a wok until sizzling. Pour in half of the egg mixture, swirling it around to form a delicate omelet. Allow it to cook for about 2 minutes until it sets. Transfer the cooked omelet to a clean surface, then repeat the process with the remaining egg. Finally, thinly slice the omelets for use.
  • Heat the rest of the oil over high heat. Stir in rice noodles, prawns, omelet, wombok, chili, and onion. Stir-fry for 2 minutes until warmed. Add the oyster sauce mixture and half of the basil. Stir-fry for another 2 minutes until everything is well combined. Serve on a platter and garnish with coriander and the rest of the basil.

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