1 bunch of scallions, light and dark green parts separated, thinly sliced
4 garlic cloves, minced
1/2 cup loosely packed Thai or Italian basil leaves, roughly chopped
1 tablespoon fresh lime juice, from 1 lime
Lime wedges, for serving (optional)
Instructions
Soak the noodles- Bring the 8 cups water to a boil
in a large pot. Remove the pot from the heat and
add the rice noodles. Stir very well so they don’t
stick, then let soak, stirring frequently, until
soft, pliable, and just shy of perfectly cooked
(they should be al dente, just like regular
pasta). This process should take 10 to 20 minutes;
check the noodles frequently as the soaking time
varies greatly depending on the width and brand of
the noodles. Drain and rinse well with cold water.
(If not using the noodles right away, toss them
with a little oil to prevent sticking.)
In a medium bowl, whisk together the oyster sauce,
soy sauce, fish sauce, sriracha, brown sugar, and
1/4 cup of the water.
In a small bowl, beat the eggs with 1/8 teaspoon
salt.
Heat 1 teaspoon of the oil in a large (12-inch/30
cm) nonstick skillet over medium-high heat until
shimmering. Add the shrimp and sprinkle with 1/8
teaspoon salt; cook, tossing occasionally, until
the shrimp are opaque and just cooked through,
about 2 minutes. Transfer the shrimp to a large
bowl and wipe clean.
Spray the skillet with oil; add the eggs and
scramble until cooked through.
Transfer the eggs to the bowl with the shrimp.
Add the broccoli to the pan along with 1/8
teaspoon salt and the remaining 1/2 cup water.
Cover and steam until cooked through, about 2
minutes. Using a slotted spoon, transfer the
broccoli to the bowl with the shrimp and eggs.
Discard any excess water from the pan and wipe it
clean with a moist paper towel.
Return the pan to the stove, increase the heat to
high, and add the remaining 1 tablespoon oil. When
the oil is shimmering, add the light scallions and
garlic and cook, stirring constantly, until
fragrant, about 1 minute.
Add the noodles and sauce to the pan and toss with
tongs until the noodles absorb the sauce and are
perfectly tender, 3 to 5 minutes. If the noodles
remain a bit tough at this point, add 2
tablespoons water to the skillet and continue to
toss and cook until tender. Repeat with more water
as necessary.
Add the shrimp, eggs, and broccoli, the dark
scallions, and the basil and lime juice to the
skillet and toss until heated through. Taste and
adjust seasoning if necessary. If the noodles seem
dry, add another tablespoon
Originally Submitted
12/29/2022
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