This is a Thai comfort dish based on a recipe from Jet Tila. Contrary to the name, it doesn't have alcohol in it. Actually, when someone comes home from a night of drinking and wants something to eat, this is it. It's the simple, and tasty dish they make.
2 tbsp (30 ml) sweet soy sauce
1 tbsp (15 ml) oyster sauce
1 1/2 tbsp (22 ml) fish sauce
1 tbsp (15 g) sugar
1 tsp (5 ml) sriracha sauce
1 tsp (5 ml) minced garlic
6-8 Thai basil leaves, chiffonade
3 tbsp (45 ml) canola or peanut oil
2-3 garlic cloves, minced
1-2 Serrano chilies, sliced thin
6-8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups (960 ml) fresh rice noodles, separated
1/4 cup Chinese rice wine
1 cup (240 ml) Thai basil leaves, loosely packed
1/2 cup (120 ml) grape tomatoes, halved
1. Combine sauce ingredients in a small bowl and set aside.
2. Heat oil to medium high in a medium sauté pan and sauté garlic until light
3. Add eggs and lightly scramble until barely set.
4. Add shrimp and onions folding constantly until the meat is half cooked,
about 1 to 2 minutes.
5. Add fresh rice noodles, sauce, ½ the tomatoes and ½ the basil; toss to
combine for about 3 to 5 minutes. Make sure the noodles are cooked until
the edges are slightly crisp.
6. Deglaze Pan with rice wine, and then add basil and tomatoes. Serve hot.
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