Drunken Style Noodles with Shrimp

This recipe for drunk noodles with shrimp is inspired by the popular Thai street food pad Kee Mao or “Drunken Noodles”.

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Drunk pasta with shrimp

The taste of this drunk noodle is perfectly balanced – spicy, hearty and slightly sweet – and the lime juice rounds off the whole dish. This Thai noodle recipe is also filling, loaded with proteins from shrimp and eggs, and naturally gluten-free when using gluten-free soy sauce. Other of my favorite Thai shrimp recipes are this Shrimp Pad Thai and Thai Green Curry Coconut Shrimps with Basil.

I recently got my hands on a new cookbook, Once Upon a Chef: Weeknight / Weekend Cookbook by Jenn Segal, and I was dying to make this dish. The book consists of 70% quick and easy weekday meals and 30% slow and calming weekend recipes. All of their recipes look wonderful and this dish didn't disappoint! I tweaked this a bit by cutting back the oil, but otherwise left it the same. I think you will love it as much as we do, it had so much flavor!

What makes drunk noodles drunk?

Jenn says, “Contrary to what the name suggests, the dish does not contain alcohol. Pad means "stir fry" and kee mao means "drunkard", so the noodles are not drunk, but the person who eats them! I'm sure the dish is calming after a night of partying – or that it's spicy enough to sober you up – but for me it's just a delicious midweek dinner, ice cold beer optional. "

Ingredients for drunk pasta:

Below are the ingredients for that Recipe for drunk prawn noodles:

• Pasta: Rice noodles and water
• protein: Shrimp and eggs
• vegetables: Broccoli and spring onions
• taste: Salt, garlic, basil, lime juice

That's what Jenn says about her Width of the rice noodles:

“I call this variant“ drunken-style ”because drunken noodles are traditionally made from fresh, wide rice noodles. I use medium sized rice noodles because I can count on them to be available in my grocery store – these are the noodles used for pad thai, which makes the recipe more of a drunken noodle-pad thai hybrid. "

To do that drunk pasta sauce, you need this:

• Oyster sauce
• soy sauce
• Fish sauce
• Sriracha
• Brown sugar
• water

Variations & Tips:

• protein: Increase the protein with chicken or tofu, or skip it if you want veggie drunk noodles.
• Spice: If you want milder pad kee mao noodles, leave out the sriracha. Do you like it spicier? Add more.
• close gluten free drunk noodles, use gluten-free soy sauce, tamari, or coconut aminos.
• For ultimate efficiency, prepare the other ingredients while your pasta is soaking.

More Thai Recipes You Will Love:

Drunk pasta with shrimp

487 Calories
35 protein
59.5 carbohydrates
11 Fats

Preparation time: 20th Minutes

Cooking time: 30th Minutes

Total time: 50 Minutes

Drunken noodles with a shrimp recipe, inspired by the popular Thai street food pad Kee Mao or "drunken noodles".

• 8th cups plus ¾ cup of water, plus more as needed
• 8th Ounces Rice noodles, as thick as you can find
• 2 tablespoon Oyster sauce
• 2 tablespoon Soy sauce or gluten-free tamari
• 1½ tablespoon Fish sauce
• 1½ tablespoon Sriracha, or to taste
• 1 tablespoon dark brown sugar
• 3 Big eggs
• salt
• 1 tablespoon, plus 1 teaspoon of vegetable oil
• 1 lb large (31/35) prawns, peeled and deveined
• 2½ cups bite-sized broccoli florets , (made from an 8-ounce / 225 g broccoli crown)
• 1 Pile of spring onions, light and dark green parts separated, cut into thin slices
• 4th Garlic cloves, chopped
• ½ Cup loosely packed Thai or Italian basil leaves, roughly chopped
• 1 tablespoon fresh lime juice, from 1 lime
• Lime wedges, for serving (optional)

• Soak the pasta: Bring 8 cups (2 L) water to a boil in a large saucepan. Remove the pan from the heat and add the rice noodles. Stir very well so they don't stick, then let them soak, stirring frequently, until they are soft, pliable, and almost perfectly cooked (they should be al dente, just like regular pasta). This process should take 10 to 20 minutes; Check the pasta regularly as the soaking time varies widely depending on the width and brand of the pasta. Drain and rinse well with cold water. (If you're not going to use the pasta right away, toss it with a little oil to prevent sticking.)

• In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and ¼ cup (60 ml) water.

• In a small bowl, beat the eggs with ⅛ teaspoon salt.

• Heat 1 teaspoon of oil in a large (30 cm) non-stick pan over medium-high heat until it shimmers. Add the prawns and sprinkle with ⅛ teaspoon salt; Cook, turning occasionally, until the prawns are opaque and just cooked through, about 2 minutes. Place the shrimp in a large bowl and wipe them clean.

• Spray the pan with oil; Add the eggs and stir until cooked through.

• Transfer the eggs to the bowl with the prawns.

• Add the broccoli, ⅛ teaspoon of salt and the remaining ½ cup (120 ml) of water to the pan. Cover and steam until cooked, about 2 minutes. Use a slotted spoon to add the broccoli to the bowl with the prawns and eggs.

• Discard any excess water from the pan and wipe it clean with a damp paper towel.

• Put the pan back on the stove, raise the heat and add the remaining 1 tablespoon of oil. When the oil shimmers, add the light green onions and garlic and cook, stirring constantly, for about 1 minute until fragrant.

• Add the pasta and sauce to the pan and toss with tongs until the pasta absorbs the sauce and is perfectly tender, 3 to 5 minutes. If the pasta is still a bit chewy at this point, add 2 tablespoons of water to the pan and toss and continue cooking until tender. Repeat with more water if necessary.

• Add the prawns, eggs and broccoli, dark spring onions, and basil and lime juice to the pan and toss until heated. Season to taste and, if necessary, add seasoning. When the pasta appears dry, add another tablespoon

Variations & Tips:

• protein: Increase the protein with chicken or tofu, or skip it if you want veggie drunk noodles.
• Spice: If you want milder pad kee mao noodles, leave out the sriracha. Do you like it spicier? Add more.
• close gluten free drunk noodles, use gluten-free soy sauce, tamari, or coconut aminos.
• For ultimate efficiency, prepare the other ingredients while your pasta is soaking.

Portion: 2generous cups, Calories: 487kcal, Carbohydrates: 59.5G, Protein: 35G, Fat: 11G, Saturated fatty acids: 3G, Cholesterol: 306.5mg, Sodium: 1539.5mg, Fiber: 3.5G, Sugar: 6.5G

Blue Smart Points: 9

Green smart points: 11

Purple Smart Points: 9

Keywords: drunken prawns, noodles, rice noodles, thai recipes