Drunken Noodles

• 8 oz pork, chicken, beef, shrimp, extra firm tofu or mixture of the proteins
• 1 tsp fish sauce
• 1 clove garlic, grated
• pinch of white pepper

FOR THE SAUCE

• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 2 tbsp palm sugar or honey
• pinch of white pepper

FOR THE STIR-FRY

• 2 tbsp cooking oil
• 8 cloves garlic, crushed then chopped
• 1 to 5 Thai chili, crushed then chopped
• 1 large shallot, sliced
• 6 oz Chinese broccoli or broccolini, cut into bite size
• 1 lb fresh rice noodle sheets, cut into large chunks and separated or dried rice noodles soaked in hot water for 15 minutes then drained
• 1 red chili, sliced, optional
• Handful basil leaves (approximately 2 cups)

INSTRUCTIONS

1. Mix your choice of protein (I used shrimp and pork belly), fish sauce, garlic and white pepper in a mixing bowl and let it marinate while preparing other ingredients, about 10 minutes.
2. Combine oyster sauce, fish sauce, soy sauce, dark soy sauce and palm sugar in a small mixing bowl and set aside.
3. Heat a large skillet or a wok over high heat until smoking. Add cooking oil swirl to coat. Add garlic, chili and shallot. Stir fry for 30 second to 1 minute.
4. Add marinated protein and stir fry for 1 to 2 minutes. Now toss in Chinese broccoli and stir fry for minute.
5. Add prepared noodles and the sauce mixture. Toss and stir everything tighter for 2 minutes. (If you’re not using fresh noodles and the noodles are not done, add 1 tablespoon of water at a time until it’s done.) If the noodles are stick together too much, add 1 tsp of cooking oil at a time.
6. Turn off the heat and add basil and red chili. Toss everything together and serve immediately with a lime wedge. Enjoy!

ORIGINAL RECIPE