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!
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.