Drunken Noodles with Shrimp and Garlic Chili

Ingredients

• 200 g wide rice noodles (drunken noodle style)
• 250 g shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tbsp Thai chili paste (or chili garlic sauce)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1 tbsp neutral oil
• 1/2 cup fresh basil leaves
• 1/4 cup cilantro, chopped(optional)
• 2 green onions, sliced(optional)

Instructions

1. 1

   Prep (15 minutes): Soak or cook the wide rice noodles according to package directions until just tender, then drain and set aside. Pat shrimp dry, mince garlic, and chop herbs.

2. 2

   Cook (20 minutes): Heat a wok or large skillet over high heat with the neutral oil. Add shrimp and stir-fry until pink and just cooked through, about 2–3 minutes; remove to a plate.

3. 3

   In the same pan, add garlic and chili paste and stir-fry for 30–60 seconds until fragrant. Add soy sauce, fish sauce, brown sugar, and lime juice; simmer briefly to thicken slightly.

4. 4

   Add noodles to the pan and toss with the sauce until glossy and evenly coated, 4–6 minutes. Return shrimp to the pan and toss 1–2 minutes to heat through.

5. 5

   Turn off heat and fold in basil (and cilantro/green onions if using). Serve immediately, hot and fragrant.