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Drunken Noodles with Shrimp and Zucchini

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This Drunken Noodles with Shrimp recipe is quick and delicious stir-fried noodle dish with tender shrimp, zucchini and lots of garlic and thai basil. All in a simple, flavorful dreamy sauce!
Course Mains & Entrees
Cuisine Thai-inspired
Keyword egg, noodles, shrimp, spring, stir fry, thai, zucchini
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 431
Author Laurie McNamara

Ingredients

FOR THE SAUCE:

  • 1/4 cup low-sodium soy sauce or tamari if gluten free
  • 1 teaspoon molasses
  • 3 tablespoons light brown sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon chili garlic paste more or less to taste
  • 3 cloves minced fresh garlic
  • 2 tablespoons sliced fresh Thai basil leaves

FOR THE STIR FRY:

  • 1 pound rice noodles
  • 1 pound shrimp 16/20 peeled and deveined, thawed if frozen
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon extra light olive oil
  • 3 cloves minced fresh garlic
  • 2 small zucchini sliced into half-moons
  • 1 egg beaten
  • 1/2 medium yellow onion sliced thin horizontally
  • 1 large tomato seeded and diced
  • 1 cup Thai basil leaves loosely packed
  • lemon wedges for serving
  • lime wedges for serving

Instructions

MAKE THE SAUCE:

  • In a medium bowl, toss together the sauce ingredients and set off to the side.

MAKE THE STIR-FRY:

  • Place noodles into a large bowl, pour 7-8 cups of boiling water over top. Toss and let soak for 8 to 10 minutes or until al dente. Drain in a colander, set into your sink and rinse with cold water.
  • Preheat oil your wok or large 12-inch chefs pan on high. Once hot, immediately add in the garlic. Stir-fry for 20 to 30 seconds before adding in the zucchini. Cook, stirring only occasionally for 2 to 3 minutes or until glistening and the zucchini are just starting to become tender. Transfer all the zucchini and garlic to a clean plate and return the wok to the heat.
  • Add in the beaten egg and let that cook until just about set. Then add in the seasoned shrimp and sliced onion, cooking 2 to 3 minutes, stirring often until the shrimp is no longer pink, about 2 to 3 minutes.
  • Then add in the cooked noodles, zucchini, tomatoes and then toss before pouring in the drunken noodles sauce, tossing a few times to coat the noodles, cooking for 1 to 2 minutes before plating.
  • Serve with a wedge of lemon and lime and extra thai basil leaves.
  • **To reheat: add a splash or two of water to the drunken noodles being reheated. Microwave or heat in non-stick skillet on your stove top until hot and saucy.

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 76g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1471mg | Potassium: 523mg | Fiber: 2g | Sugar: 10g | Vitamin A: 620IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 2mg