Spicy Thai Noodles
Thai takeout at home! This noodle dish is quick and easy and a 10/10 on flavor! Detwiler’s carries all of these ingredients too, so no need to make a trip to a speciality store.
This is a dish you can definitely adjust to your preferences. You can adjust the heat however you like by adding more or less of the Serrano chiles or more or less sriracha in the sauce. And you can choose whatever protein you’d like. Traditionally, this dish is made with chicken or shrimp.This dish cooks really fast, so have all of your ingredients prepped and ready to throw in the pan quickly.
Spicy Thai Noodles
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 1/2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp sriracha
- 1 tsp minced garlic
- 6-8 Basil leaves (use Thai or Italian basil), cut chiffonade
- 3 tbsp oil (avocado, canola, or peanut)
- 2-3 cloves minced garlic
- 2 large eggs
- 1-2 serrano chilis, thinly sliced.
- 6 oz protein of choice (peeled and deveined shrimp or thinly sliced chicken breast)
- 1/2 medium white onion, sliced
- 4 cups rice noodles
- 1 cup basil leaves (Thai or Italian works)
- 1/2 cup grape tomatoes, halved
- Make the sauce. Combine all the ingredients and set aside.
- Prepare the noodles per package instructions. The ideal noodle is a wide rice noodle, but pad Thai style noodles work too!
- In a wok or a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring until light brown.
- Add the eggs and Serrano chilis and cook until the eggs are lightly scrambled and barely set. About 1 minute.
- Add the chicken or shrimp and the onion. Stir constantly until the protein is cooked.
- Add the cooked noodles, basil, tomatoes and sauce. Toss to combine for about 3 minutes. Don't be scared to scrape off anything that gets stuck to the bottom of the pan before they burn. Serve hot.