Cooking Lesson #714: Rosie s Drunken Shrimp Noodles

…from the Perspectives’ Kitchen

How you doin’? I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory of how this dish got its name. The other theory for its name is because at one point it was made with wine—but that's not as funny!
 
I always love it when there's some sort of controversy regarding the origins of a recipe's name, and this amazing Drunken Noodles dish fits the bill. One theory is that this spicy, sweet and very savory bowl of noodles was invented by drunk people, for drunk people. As someone who has enjoyed the occasional late night bowl of noodles to "soak up the alcohol," this origin story makes a lot of sense. It might be unscientific, but it does seem to help.
 
The other story, which isn't nearly as interesting, theorizes that at one time wine was used in the sauce. I mean, that's barely a story. And if that were the case, why did they stop using wine? So, I'm team drunk customer, although it's most likely to be a combination of the two. The good news is that none of this really matters, since regardless of how "Pad Kee Mao" got its name, it is one of the easiest, and most delicious noodle dishes from China Rose.
 
No matter what size or thickness Asian noodle you're using, simply soak them in hot water until they are very flexible, but not too soft. Do not use boiling water as many recipes suggest. I find that makes them soften too quickly, and they tend to get sticky and starchy, which I don't want to happen until they're in the sauce.
 
Prep time:  15 minutes
Cook time:  15 minutes
Additional time:  10 minutes
Yield:  4 servings:
 
Ingredients 
A glass of your wine, spirits or bubbly of your choice (for you, not the recipe)
8 ounces dried rice noodles
1/4 cup oyster sauce
1/4 cup soy sauce
1 tablespoon Asian fish sauce
1 tablespoon maple syrup
1 teaspoon granulated sugar
2 tablespoons cold water
2 tablespoons toasted sesame oil
1 cup shallots, thinly sliced
2 tablespoons thinly sliced bird's eye chiles
4 tablespoons minced garlic
1 pound jumbo shrimp (16-20), peeled and deveined—tail on
1 pound Chinese broccoli, sliced, stems and leaves separated
4 thinly sliced green onions
1 cup fresh Thai basil leaves
 
Directions

1. Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
2. Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and cold water in a small bowl.
3. Heat sesame oil in a wok or large frying pan over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add shrimp. Sear the shrimp for 1 minute, then combine with the shallot mixture.
4. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
5. Add Chinese broccoli leaves and stir-fry until wilted.
6. Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer.
7. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
8. Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed.
9. Serve garnished with additional Thai basil leaves and lime, if desired.

ChefSecret:  Any noodle or pasta can be used. Any hot pepper will work, or you can use sweet pepper and make up the difference with red pepper flakes. Regular basil will work, but Thai basil is preferred.

Quip of the Day:  My favorite Chinese food place was closed for the holidays, but there was a sign that said they would wok from home.
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