Prep Time: 15 minutes.   Cooking Time: 15 minutes.

Servings: 4

A Word From The Cook

An amazing Thai dish that can be a side (with out shrimp) or an entre with Shrimp.  I’ve also used Scallops and Chicken Thighs.

Ingredients

Noodle Sauce:

• 16 oz (1 package) dried rice noodles
• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 1 Tbsp fish sauce
• 1 Tbsp maple syrup
• 1 tsp white sugar
• 2 Tbsp cold water

Ingredients for Stir Fry:

• 2 lbs shrimp (deveined) (1/2 lb per person)
• 2 Tbsp vegetable oil
• 1 Tbsp sesame oil
• 2 shallots (thinly sliced)
• 2-3 birds eye chiles (thinly sliced)
• 4 cloves garlic (minced)
• 2-3 bell peppers (various colours- red, yellow, green) (thinly sliced)
• 2-3 bok choy (quartered)
• 4 green onions (white and green) (thinly sliced)
• 1 cup fresh Thai (Cinnamon) Basil leaves

Instructions

1. Soak the rice noodles in boiling water for 10 -15 minutes stirring occasionally to separate them.   Drain and cover with a wet paper towel.
2. Whisk together oyster sauce, soy sauce, fish sauce, maple syrup, sugar and water for the Drunken noodle sauce.  Set aside.
3. Heat a wok over medium / high heat.   Add the vegetable oil and sesame oil.  Sauté the shallots, chile peppers and garlic for 3-4 minutes.
4. In a separate skillet sauté the shrimp in oil until pink.
5. Add the vegetables (peppers and bok choy) and continue to sauté for another 3-4 mintues.
6. Add the cooked shrimp to the wok.
7. Add the Drunken noodle sauce and sliced green onions and mix until sauce begins to simmer (about 4 mintues)
8. Add the soaked noodles and toss to coat.   Noodles will absorb the sauce and continue to cook through (about 2 minutes)
9. Remove from heat and fold in the Thai Basil to wilt it.