Drunk Prawn Noodles

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This drunk shrimp noodle recipe is inspired by the popular Thai street food pad kee mao, or “drunk noodle”.

Drunk Prawn Noodles

The flavours of these drunken noodles are perfectly balanced-spicy, salty and slightly sweet-and lime juice completes the whole dish. This Thai noodle recipe is also a filling and contains protein from shrimp and eggs. If gluten-free soy sauce is used, it is naturally gluten-free.More of my favorite Thai shrimp recipe is this Thai Shrimp Pad with Thai Green Curry Coconut Shrimp with Basil.

I recently got a new cookbook, Former Chef: Weekend/Weekend Recipe Through Jenn Segal and I have been eager to make this dish. This book is 70% quick and easy weekday dinners and 30% slow and soothing weekend recipes.all Her recipe Looks great, this dish did not disappoint! I adjusted this slightly by reducing the amount of oil, but remained the same in other respects. I think you will like it as much as we do, it has a lot of flavor!

What makes drunken noodles drunk?

Jenn said: “Contrary to what the name implies, this dish contains no alcohol. Pad means “fried” and kee mao means “drunkard”, so it is not the noodles who are drunk, but the noodle-eating people! I I’m sure this dish will be comforting after a night of partying — or it’s spicy enough to make you sober — but to me, it’s just a delicious weekend dinner with a cold beer.”

Drunken noodle ingredients:

Here are the ingredients for this Shrimp Drunken Noodle Recipe:

Noodle: Rice noodles and water
protein: Shrimp and eggs
vegetable: Broccoli and green onions
smell: Salt, garlic, basil, lime juice

This is what Jenn has to say about Width of rice noodles:

“I call this version’drunk-style’ because traditionally, drunken noodles are made with fresh wide rice noodles. I use medium rice noodles because I can expect them to appear in my grocery store-these are made with Let’s make Thai fried noodles, which makes the recipe more like a drunk Thai fried noodles.”

because Drunk sauce noodles, This is what you need:

Oyster sauce
I am Liu
Fish sauce
Sriracha
brown sugar
water

Changes and tips:

protein: If you want vegetarian drunken noodles, you can use chicken or tofu to change the protein or skip it.
Spicy: If you want a more gentle Dian Kee Mao Noodles, omit Sriracha. Do you like something more spicy? Add more.
Make Gluten-Free Drunken Noodles, Use gluten-free soy sauce, tamales or coconut aminos.
Pursue the ultimate efficiency, Prepare other ingredients while soaking the noodles.

More Thai recipes you will like:

Drunk Prawn Noodles

487 Karls
35 protein
59.5 carbohydrate
11 Fat

Preparation time: 20 minute

Cooking time: 30 minute

total time: 50 minute

The drunk shrimp noodle recipe is inspired by the popular Thai street food pad kee mao, or “drunk noodle”.

8 Cup Add ¾ cup of water, Add more as needed
8 ounce rice flour, As thick as possible
2 Spoon Oyster Sauce*
2 Spoon Soy sauce or gluten-free tamales
1½ Spoon Fish sauce
1½ Spoon Sriracha, Or taste
1 Spoon Dark brown sugar
3 Big egg
Salt
1 Spoon, Add 1 teaspoon vegetable oil
1 lb Large (31/35) shrimp, Peeled and gutted
2½ Cup Bite-sized broccoli florets , (From 8 oz/225 g broccoli crown)
1 Bunch of green onions, Separate the light green and dark green parts and cut into thin slices
4 Garlic cloves, minced
½ Cup Loosely packaged Thai or Italian basil leaves, Rough cut
1 Spoon Fresh lime juice, From 1 lime
Lime wedge, Service (optional)

Soak the noodles: Place 8 cups (2 liters) of water in a large pot and boil. Remove the pot from the heat and add the rice noodles. Stir them well so they don’t stick together, then soak, stirring often, until they are soft, pliable, and almost not fully cooked (they should be chewy, just like regular pasta). This process should take 10 to 20 minutes; check the noodles frequently, as the soaking time varies with the width of the noodles and the brand. Drain and rinse with cold water. (If you don’t use noodles right away, stir with a little oil to prevent sticking.)
In a medium bowl, whisk together oyster sauce, soy sauce, fish sauce, Sriracha, brown sugar, and ¼ cup (60 ml) of water.
In a small bowl, beat the eggs with ⅛ teaspoon salt.
In a large (12 inch/30 cm) nonstick pan, heat 1 teaspoon of oil on medium high heat until shimmer appears. Add the shrimp and sprinkle with ⅛ teaspoon of salt; cook, tossing occasionally, until the shrimp is opaque and just cooked, about 2 minutes. Transfer the shrimp to a large bowl and wipe clean.
Spray oil on a frying pan; add eggs and fry until cooked through.
Transfer the eggs and shrimp to a bowl together.
Add broccoli, ⅛ teaspoon of salt and the remaining ½ cup (120 ml) of water to the pot. Cover and steam until cooked, about 2 minutes. Using a slotted spoon, transfer the broccoli along with the shrimp and eggs to a bowl.
Drain the excess water in the pot and wipe it clean with a damp paper towel.
Put the pan back on the stove, heat it to high heat, and add the remaining 1 tablespoon of oil. When the oil flickers, add the shallot and garlic, stirring constantly, until fragrant, about 1 minute.
Add the noodles and sauce to the pot and stir with tongs until the noodles absorb the sauce and become very tender, 3 to 5 minutes. If the noodles are still a bit hard at this time, add 2 tablespoons of water to the frying pan and continue to stir and cook until tender. Repeat with more water as needed.
Add shrimp, eggs, broccoli, black onion, basil and lime juice to the frying pan and stir until heated through. If necessary, taste and adjust the seasoning.If the noodles look dry, add another tablespoon

Changes and tips:

protein: If you want vegetarian drunken noodles, you can use chicken or tofu to change the protein or skip it.
Spicy: If you want a more gentle Dian Kee Mao Noodles, omit Sriracha. Do you like something more spicy? Add more.
Make Gluten-Free Drunken Noodles, Use gluten-free soy sauce, tamales or coconut aminos.
Pursue the ultimate efficiency, Prepare other ingredients while soaking the noodles.

*Gluten-free options for oyster sauce-Kikkoman and Wok Mei

service: 2big cup, Calories: 487Kcal, carbohydrate: 59.5G, protein: 35G, fat: 11G, Saturated fat: 3G, cholesterol: 306.5Milligrams, sodium: 1539.5Milligrams, fiber: 3.5G, sugar: 6.5G