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Drunken Noodles

Prep: 2

Cook: 15 Mins

Looking to binge in deep, tasty Thai flavours? These powerful better-than-a-takeaway noodles should do just the trick.

  • 100g prawns, peeled and deveined
  • 200g rice noodles (wide)
  • 2 spring onions
  • 3 bird eye chillies
  • 3 garlic cloves
  • 1 bunch Gai lan
  • 1 bunch Thai basil

The Sauce

  • 3 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 1 1/2 tbsp dark soy sauce
  • 2 tsp sugar

Preparation

  • Soak the noodles in hot water for 8-10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.

  • Slice the onion and gai lan into 2 cm chunks. Pick the Thai basil leaves. Finely chop the garlic and bird’s-eye chilli. Mix all the sauce ingredients together in a small bowl or ramekin.

BUILD YOUR WOK CLOCK: place your sliced spring onions at 12 o’clock, then the finely chopped garlic, bird’s-eye chillies, gai lan, prawns, noodles and sauce clockwise around your plate.

Cooking

  • Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the spring onions and stir-fry for 1–2 minutes, until the onions are lightly browned and slightly softened.

  • Reduce the heat to medium (so as not to burn the onions), push the spring onions to the side of the wok and add ½ tablespoon of vegetable oil to the centre. Add the garlic, chillies and gai lan and stir-fry for 1 - 2 minutes.

  • Push the vegetables to the side of the wok. Bring the wok back to smoking point, add the prawns and stir-fry for 30 seconds. Push all the ingredients to the side of the wok, and add ½ tablespoon of vegetable oil to the centre. Once smoking hot add the noodles and stir-fry for 1 minute before pouring over the sauce two tablespoons at a time. Stirring, until the ingredients are thoroughly combined and the noodles have dried out a little and are just starting to stick to the bottom of the wok. Heat a wok over a high heat and add the Thai basil leaves and the chicken stock, stir once again to combine all the ingredients. Serve in a large bowl and scatter over the spring onion to finish.

How To Drunken Noodles

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 100g prawns, peeled and deveined
  • 200g rice noodles (wide)
  • 2 spring onions
  • 3 bird eye chillies
  • 3 garlic cloves
  • 1 bunch Gai lan
  • 1 bunch Thai basil

The Sauce

  • 3 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 1 1/2 tbsp dark soy sauce
  • 2 tsp sugar

Preparation

  • Soak the noodles in hot water for 8-10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.

  • Slice the onion and gai lan into 2 cm chunks. Pick the Thai basil leaves. Finely chop the garlic and bird’s-eye chilli. Mix all the sauce ingredients together in a small bowl or ramekin.

BUILD YOUR WOK CLOCK: place your sliced spring onions at 12 o’clock, then the finely chopped garlic, bird’s-eye chillies, gai lan, prawns, noodles and sauce clockwise around your plate.

Cooking

  • Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the spring onions and stir-fry for 1–2 minutes, until the onions are lightly browned and slightly softened.

  • Reduce the heat to medium (so as not to burn the onions), push the spring onions to the side of the wok and add ½ tablespoon of vegetable oil to the centre. Add the garlic, chillies and gai lan and stir-fry for 1 - 2 minutes.

  • Push the vegetables to the side of the wok. Bring the wok back to smoking point, add the prawns and stir-fry for 30 seconds. Push all the ingredients to the side of the wok, and add ½ tablespoon of vegetable oil to the centre. Once smoking hot add the noodles and stir-fry for 1 minute before pouring over the sauce two tablespoons at a time. Stirring, until the ingredients are thoroughly combined and the noodles have dried out a little and are just starting to stick to the bottom of the wok. Heat a wok over a high heat and add the Thai basil leaves and the chicken stock, stir once again to combine all the ingredients. Serve in a large bowl and scatter over the spring onion to finish.

How To Drunken Noodles

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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