Drunken Style Noodles with Shrimp

Name: Drunken Style Noodles with Shrimp
Ingredients: 8 cups plus ¾ cup water (plus more as needed); 8 ounces rice noodles (as thick as you can find); 2 tablespoons oyster sauce*; 2 tablespoons soy sauce or gluten-free Tamari; 1½ tablespoons fish sauce; 1½ tablespoons sriracha (or to taste); 1 tablespoon dark brown sugar; 3 large eggs; Salt; 1 tablespoon (plus 1 teaspoon vegetable oil); 1 pound large (31/35) shrimp (peeled and deveined); 2½ cups bite-sized broccoli florets ((from an 8-ounce/225 g broccoli crown)); 1 bunch of scallions (light and dark green parts separated, thinly sliced); 4 garlic cloves (minced); ½ cup loosely packed Thai or Italian basil leaves (roughly chopped); 1 tablespoon fresh lime juice (from 1 lime); Lime wedges (for serving (optional))

"This Drunken Style Noodles with Shrimp recipe is inspired by the popular Thai street food pad kee mao, or “drunken noodles.”..."

INGREDIENTS

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8 cups plus ¾ cup water (plus more as needed)

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8 ounces rice noodles (as thick as you can find)

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2 tablespoons oyster sauce*

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2 tablespoons soy sauce or gluten-free Tamari

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1½ tablespoons fish sauce

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1½ tablespoons sriracha (or to taste)

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1 tablespoon dark brown sugar

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3 large eggs

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Salt

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1 tablespoon (plus 1 teaspoon vegetable oil)

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1 pound large (31/35) shrimp (peeled and deveined)

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2½ cups bite-sized broccoli florets ((from an 8-ounce/225 g broccoli crown))

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1 bunch of scallions (light and dark green parts separated, thinly sliced)

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4 garlic cloves (minced)

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½ cup loosely packed Thai or Italian basil leaves (roughly chopped)

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1 tablespoon fresh lime juice (from 1 lime)

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Lime wedges (for serving (optional))

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