thai drunken noodles

This is Jeremy's and my favorite "go to" dish that we order whenever we go out for Thai food. I tried making this a couple of months ago, without all of the right ingredients and it was a total flop. This time it was much closer, and tasted very good, but I still haven't quite achieved a dish that's comparable to the restaurant version.



Thai Drunken Noodles

-1 (16 0z) package wide rice noodles, soaked for 45 minutes (or until soft) and drained (I just soaked these while I was doing all of my other prep work)
-4 cloves garlic, minced
-1 yellow onion, sliced
-1 green bell pepper, sliced into strips, then strips cut in half
-any combination of assorted veggies of your choice (i.e. carrots, broccoli, green beans)... for this batch I used green beans and steamed them in the microwave for 5 minutes before adding to the wok
-1 large tomato, seeded and chopped
-fresh Thai basil leaves
-1 lb shrimp (or sliced beef, chicken, pork or tofu would be great also)
-1 egg, beaten
-2 Tablespoons canola oil

Sauce
-6 Tablespoons oyster sauce
-1 teaspoon Sriracha sauce
-juice of 1 lime
-2 Tablespoons fish sauce
-3 Tablespoons rice vinegar
-3 Tablespoons sugar

Heat canola oil in wok over medium high heat. Add garlic, onion and pepper, cook until starting to soften (about 5 minutes), stirring often. While veggies are cooking assemble sauce ingredients and set aside. Add shrimp to the wok and cook, stirring often, until shrimp are no longer translucent. Push shrimp and veggie mixture to side of the wok, add egg and scramble, breaking up into bits. Add steamed green beans, tomatoes, fresh basil leaves and sauce, stirring to thoroughly combine everything. Once it is all heated through, and the sauce has been absorbed serve. Garnish with fresh lime wedges if desired.

Shannon