Drunken noodles with shrimp

I have been on a quest to perfect my Thai cooking skills. While I find out that purchasing the best Thai ingredients this drunken noodles with shrimp can be made with just two simple Thai sauces!
Drunken noodles with shrimp Eatgood4life.com

Wow at last another blog post. Sorry but I have been down South Spain for the past two weeks without a steady internet connection, thus keeping up with the blog has been quite hard. However, I am back now ready to share really good recipes in the next few weeks to come!

Today I have brought you my own version of drunken noodles with shrimp, which in my opinion, they are mighty delicious.

I have tried many versions of drunken noodles before only to find one Thai restaurant that really prepared them right to my taste. Not that I am an expert on Asian cuisine, but even though the base of drunken noodles is made with soy sauce, it is not rare to see them prepared differently just like mine.

For my drunken noodles with shrimp version the sauce base of the noodles was using a Pad Thai sauce mixed in with a chilli sauce. This sauce may sound odd but it is mighty good. This recipe has been a secret of mine for quite some time but today I thought to share it with you so that you can enjoy it with your family and friends as well.

If you live near an Asian market like I do, you will be able to get Asian staples, likes sauces, at a much better price. If you don’t happen to have and Asian market near by you can rely on Amazon. Many of the ingredients can be found there.

This drunken noodle recipe is truly a gem. You can prepare this dish in no time. If you like drunken noodles and Pad Thai I suggest you double the batch. You will thank me later :-)

Enjoy!

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On the left picture you can see the two different sauces I used. You can get them at any Asian market but if you don’t live near one you can get the Sweet chilli sauce and Pad Thai sauce on Amazon.

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Drunken noodles with shrimp

Miryam's original recipe

Yield: 4-6 servings

Total Time: 25 minutes

Ingredients:

  • 14 oz wide rice noodles
  • 16 oz medium cooked shrimp
  • 10 oz grated carrots
  • 2 organic eggs, scrambled
  • 4 green onions, chopped
  • 1/3 cup peanuts, chopped
    1 Tbsp grated ginger
  • 1 cup fresh Thai basil, regular basil will do
  • 3 Tbsp olive oil

Sauce

 

Directions:

Cook rice noodles according to package instructions.

In a bowl mix sauce ingredients and set aside.

In a large pot, over medium to high heat, heat the olive oil. Add the grated carrots, ginger and green onions and stir fry for a couple of minutes. Add the cooked shrimp, basil and combine. Turn the heat off and set aside.

On a separate pan, over low heat, heat 1 tsp of olive oil. Add the scrambled eggs and cooked stirring constantly until done. Add to veggies.

To the veggies, add the cooked rice noodles, sauce mixture, chopped basil and chopped peanuts and combine. Serve while still warm.

Screen Shot 2013-07-15 at 12.43.00 AM

Nutrition facts based on the recipe giving 5 servings.


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35 comments

  1. This looks delicious! I never thought about using whole wheat spaghetti noodles in place of egg noodles.

  2. I will probably never order takeout again after seeing this recipe! So good and so much better for you than the restaurant version!

  3. Looks so good.. in my family my sister makes veggie lo mein, your version looks similar. Love it.

  4. Loved this recipe thankyou, came out amazing. Will most definitely be making it again :)

  5. This was beyond all deliciousness! My girls love lo mein noodles and this was wonderful! Way better than the restaurant stuff they told me!

  6. This is AMAZING!! The flavors are unbelievable together… I was a little skeptical as I was mixing the sauce but OMG! Awesome!! I accidentally left out the onion (left it right there on the counter lol) and added the scallions too early but I’ll just have to make it again to get it perfectly right! YUM!

  7. This was delicious!

  8. DH and I loved this recipe. Most Lo Mein recipes we have tried have a very thin sauce and this was nice and thick and stayed on the noodles. I was able to fine the Chinese Egg Noodles in my Food Lion grocery store, which is a bonus.

  9. I am going to try to make the vegetable lo mein, but had one question, on the end of the directions, it says to add the cooked noodles & scallions, but no where in the ingredients does it have scallions, what amount would a person add to recipe
    Please e-mail me.
    Thank you:)

  10. Surprisingly easy and good…no, super good! My husband devoured it and had seconds (and thirds!).
    Keep up the good work! Just found you but I’ll certainly be back for mo’ recipes :)

  11. Looks scrumptious! Plan on making tonight, but do you think the recipe would work with gluten free spghetti noodles?

  12. Looks great but the high sodium levels (1244 mg) concern me. Other than using a low sodium soy sauce is there any other ways to cut down the sodium levels to the 300 level?

    • You can use low sodium vegetable stock and make sure the tomato paste is low sodium as well. I will change my recipe to note those changes. That concerns me too. Thanks for noticing :-)

  13. I just love all your dinner recipe ideas. I found you from Melissa posting some of your recipes. (my whole food life) I want to make stir fry’s again (and I also love your curry/carribean recipe too) but back to the stir fry’s. We have pnut and soy allergy in our home (also wheat/barley avocado) anyways, I read that “coconut aminos” could work. I wonder if you have experience using that product? I don’t want our stir fry’s to taste coconutty or too sweet. Any advice for soy sauce sub or seasoning replacements? Thanks so much! (ps I’ve a negative comment regarding organics, I LOVE that you post what you use. I am a firm believer in organic/gmo free :) keep it up)

    • Oh thanks so much. I have never tried coconut aminos before so I wouldn’t be able to say if it gave a coconut flavor or not. I think that would be the best substitute though. I was thinking too, if you can find a healthy version of worcester sauce maybe you can add not 1/3 cup of it but maybe 3-4 tbsp. Sorry I couldn’t be of more help!! Thanks for stopping by.

  14. This was so delicious! Added a little fresh garlic and cut out the green onions because I didn’t have any on hand.

  15. Made this for my mom and sisters last week and they LOVED it!! I normally can’t get them to enjoy vegetarian things, but I was really happy with their response.

    I used whole wheat spaghetti and nixed the arrowroot/corn starch and honey (used agave nectar), then added serrano peppers + broccoli when I sautéed in the beginning. Delicious. Now I’m back at school and planning to make some for myself and my roommates since it was so quick. Thanks!

  16. I have just finished making this dish and I must say: YUM! I added frozen peas/carrots, snow peas and cabbage to the dish. I used a low sodium vegetable stock, and liquid aminos instead of soy sauce ( a little less of 1/3 cup). However, when I make this recipe again I’ll be using a soy-free version of the “soy sauce”. Thanks so much for sharing this recipe!

  17. Hey!!! I’m new to this page, and think it looks great! I’m slowly learning about different ingredients, so I’m just wondering about the whole wheat spaghetti. Is that better than normal spaghetti? I’m going to try low carb next week

    • It has more fiber and minerals and it digests differently since it is considered complex carbohydrates rather than simple carbohydrates. It is better for you. It takes longer to digest too!!

  18. Sounds delicious! Trying soon

  19. This looks delicious! What would make for a gluten free option for the noodles? Rice noodles? Thanks! 

  20. Wondering about the fresh chopped ginger…. I don’t want big chunks of ginger do I? I usually grate it so I’m afraid I’ll kill the recipe!

  21. Looks delicious!
    I really like how you offered suggestions for substitutes in the comments.
    Our grocery store may not have rice wine vinegar.
    Any suggestions fir a substitute for the rice wine vinegar?

  22. If you were to add tofu, would you marinate it in the sauce beforehand or just not bother marinating it?

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