This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the oyster sauce is gluten free and use gluten-free tamari sauce in place of soy sauce in this dish.
"...I was not prepared for the feel of the noodles in my mouth, or the purity of the taste. I had been in Japan for almost a month, but I had never experiences anything like this. The noodles quivered as if they were alive, and leapt into my mouth where they vibrated as if playing inaudible music." -Ruth Reichl
When I first saw the title of this recipe I cringed a bit. I think that I was expecting a dish with lots of sake or other alcohol in it. The story appears to be that one eats this dish late at night while drinking beer.
Don't wait for a late night to have this dish - it's delicious. Most recipes for Drunken Noodles have a LOT of oyster or fish sauce (or both) along with soy sauce, and thus the sodium content is often sky-high. You simply don't need that much salt for great flavor. The key is in the balance between the oyster sauce, soy sauce, the slight bitterness of the garlic, the sweetness of the shrimp, the sharpness of the onions, and the brightness of the basil.
Using the brown rice noodles makes this even healthier, with a higher fiber content as well as a nuttier flavor to the noodles.
My wife and I will be making and eating this regularly.
Servings: 2 | Serving size = 2 ounces noodles with 4 ounces shrimp, veggies, and sauce
Cooking time: 30 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
|2 tsp.||oyster sauce|
|4 tsp.||reduced sodium soy sauce or gluten-free tamari sauce|
|2 tsp.||rice wine vinegar|
|4 ounces||brown rice noodles (like Pad Thai noodles)|
|1 Tbsp.||sesame oil|
|1 large||onion (thinly sliced)|
|8 ounces||shrimp (peeled and deveined)|
|1 cup||Thai basil leaves (regular basil may be used instead)|
Place the oyster sauce, soy sauce, honey, and vinegar in a bowl. Whisk until smooth and set aside.
Place the water in a large saucepan over high heat.
When the water boils, add the noodles and cook according to package directions (usually 8-10 minutes). Stir occasionally. This will need to be timed so that the noodles are just done when the sauce and shrimp are done.
Place the sesame oil in a large skillet or wok over high heat.
When the oil is hot, add the garlic and cook for about 2 minutes, or until it begins to brown.
Add the onion and cook for 5 minutes, stirring frequently.
Add the shrimp and cook for 6 minutes. Stir frequently.
Add the sauce and the Thai basil. Toss well.
Drain the cooked noodles and add to the wok. Toss gently until coated with the sauce.
Serving size = 4 ounces shrimp with veggies and sauce
Servings = 2
Amount Per Serving
|Calories 407||Calories from Fat 77|
|% Daily Value|
|Total Fat 8.5g||14%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 3|
|Trans Fat 0g|
|Total Carbohydrates 55g||18%|
|Dietary Fiber 6g||24%|
|Vitamin A 6%||Vitamin C 15%|
|Calcium 10%||Iron 6%|
|Vitamin K 26mcg||Potassium 445mg|