Drunken Noodle Recipe

Prepare noodles

If using dried wide rice noodles, soak according to package until pliable but not mushy (usually 30–60 minutes in warm water). If using fresh, separate gently with your hands or rinse under warm water to loosen. Drain well and set aside.

Make sauce

In a small bowl combine soy sauce (2 tbs), dark soy (1 tsp), oyster sauce (1.5 tbs), fish sauce (1 tbs), shaoxing wine (1 tbs) and sugar (1 tsp). Stir until sugar dissolves. Taste and adjust: it should be savory with a touch of sweetness and a slightly salty finish.

Heat a large wok or heavy skillet over high heat until very hot (1–2 minutes). Add 1 tbs oil and swirl.

Add broccoli florets and stir-fry 1–2 minutes until bright green and starting to become tender but still crisp. Add a splash (1–2 tbs) of water if needed to help steam. Remove broccoli to a plate and reserve.

Add the remaining 1 tbs oil to the wok. Add minced garlic, sliced Thai chilies and sliced onion. Stir-fry 20–30 seconds until fragrant, taking care not to burn the garlic.

Add julienned carrot and red bell pepper and stir-fry 1–2 minutes until they begin to soften but retain some bite.

Push the vegetables to one side of the wok to clear space. Add a touch more oil if the pan seems dry. Crack the eggs into the empty side and scramble quickly until just set but still slightly soft.

Add the drained noodles to the wok along with the sauce mixture. Toss and stir vigorously to coat the noodles and distribute the sauce. If noodles are sticking or dry, add 1–2 tbs water. Keep the heat high so noodles slightly char and absorb sauce (30–90 seconds).

Return the cooked broccoli to the wok. Toss everything together for another 30 seconds.

Add fish sauce/adjustment: if you want more savory depth, drizzle the additional 1 tbs fish sauce now (already included in sauce above if used). Sprinkle white pepper (1/4 tsp). Toss to combine.

Turn off the heat and immediately add the basil leaves. Toss gently until basil wilts from residual heat (10–20 seconds).

Taste and adjust seasoning: more soy for salt, sugar for balance, or a squeeze of lime for brightness.

Divide the drunken noodles among plates. Serve with lime wedges on the side and extra sliced chilies or chili flakes if desired.