Drunken Noodles

Prep Time 10

Cook Time 7

Total Time 17

Servings

Calories 252

2 Tbsp. oyster sauce
1 Tbsp. Thai fish sauce
1 Tbsp. Thai light soy sauce
1 tsp. dark soy sauce
2 Tbsp. palm sugar
A pinch of white pepper important for flavor
8-10 cloves of garlic smashed and minced
4 Thai chilis or less smashed and chopped
1 shallot sliced into thin rounds
1 red chili sliced for later optional
6-7 oz Bok Choy or Chinese broccoli chopped
1-2 handfuls of Holy basil or regular basil
2 Tbsp. neutral vegetable oil
1 lb fresh rice noodle sheets cut into chunks and separated or 7 oz. dried rice noodles

Marinate the chicken and shrimp with the grated garlic clove, oyster sauce, and white or black pepper. Set aside.
In a separate bowl, mix the remaining oyster sauce, Thai fish sauce, Thai light soy sauce, palm sugar, and an optional 1 teaspoon of dark soy sauce. Stir well and set aside.
Heat your wok until it smokes, and add 2 tablespoons of oil. Fry the garlic, Thai chili, and shallot until aromatic.
Add the chicken and shrimp, and cook until golden brown, stirring often. If using dry noodles, soak them in hot water for 2 minutes and drain before cooking.
Add Bok choy or Chinese broccoli and cook for 1-2 minutes. Then add noodles and sauce, stir until combined and the noodles are coated in sauce.
Stir in red chili and basil, turn off the heat and serve with lime wedges.