Thai Stir-Fried Rice Noodles with Shrimp and Basil
“Drunkard’s stir-fried noodles” is a favorite in Thailand and in our comments section. “WOW, this recipe was definitely a banger,” a reader writes. “That sauce just soaks into the noodles.”
- Makes4 servings
- Cook Time45 minutes
- 4
This is our version of kway teow pad kee mao, or “drunkard’s stir-fried noodles,” a street-food favorite and a standard offering in Thai restaurants in the U.S. We use a trio of heavy-hitting, umami-rich staples—oyster sauce, fish sauce and soy sauce—to deliver big flavor, fast. Briny-sweet shrimp take the place of the more common chicken. Fresh basil, added at the end so it retains its brightness, is a defining ingredient. If you can find Thai basil, its peppery, spicy notes perfectly balance the other high-impact ingredients in the dish, but sweeter, milder Mediterranean basil is a fine stand-in. Flat, wide fresh rice noodles give pad kee mao character, but can be hard to find, so we use dried rice stick noodles. Look for ones about ½ inch wide as they come closer to the width of fresh noodles, but even ¼-inch rice sticks work. A 12- to 14-inch wok offers the space to easily toss the ingredients, but a 12-inch skillet is fine, too.
Don’t stir the shrimp more than once after adding them to the pan. Letting them cook undisturbed gives them a chance to caramelize, which adds richer, deeper color as well as flavor to the stir-fry.
Step 1
Place the noodles in a large bowl and add hot tap water to cover. Let stand, stirring occasionally, for 30 minutes; the noodles will become pliable but not fully tender. Meanwhile, in a medium bowl, toss the shrimp with 2 teaspoons of the oyster sauce and 1 teaspoon of the fish sauce. In a small bowl, whisk together the remaining 2 tablespoons each oyster sauce and fish sauce, the sugar, soy sauce and ¼ cup water.
Step 2
In a 12- to 14-inch wok over medium-high or a 12-inch skillet over high, heat 1 tablespoon of the oil until barely smoking, swirling to coat. Add the shrimp in an even layer; cook, stirring only once, until browned in spots, about 2 minutes; the shrimp will not be fully cooked. Transfer to a plate.
Step 3
Return the wok or skillet to medium-high and add the remaining 2 tablespoons oil, the shallots, chilies and garlic; cook, stirring, until softened and beginning to brown, 1 to 2 minutes. Add the noodles and toss a few times, then add the sauce. Cook, stirring and tossing, until the noodles have absorbed the sauce and are just shy of tender, about 3 minutes.
Step 4
Add the shrimp with accumulated juices and the tomato. Cook, tossing, until the shrimp are opaque and the noodles are tender, 1 to 2 minutes. If the noodles are still too firm, drizzle in water 1 to 2 tablespoons at a time and cook, stirring, until tender. Off heat, toss in the basil. Serve with lime wedges.
