Thai Drunken Noodles

This is a spicy Thai dish that's served over Banh Pho or Rice Noodles. You can mix and match a wide variety of vegetables, as well as adding in chicken or shrimp if you're a meat eater. The combination of basil, jalapeno and soy sauce gives it a delicious flavor. Usually I triple the recipe below so the sauce lasts a few days.

Prep. Time: 15 mins.
Cooking Time: 15 mins.
Serves: 2-3
Wine Recommendation: Sauvignon Blanc

Ingredients:

2 Tbsp Vegetable Oil
1/2 lb Banh Pho
3 Ears Baby Corn cut lengthwise, then in half
1 Package Fresh Basil
1/2 lb Shrimp or Chicken (optional)
1/2 tsp White Pepper
2 Cloves Garlic minced
1/3-1/2 of a Large Jalapeno Pepper Sliced
2 Tbsp Oyster Sauce
1 1/2 tsp Soy Sauce
1 Tbsp Fish Sauce (or additional soy sauce if fish sauce is unavailable)
2 tsp Sugar
4 Tbsp Water
1/4 tsp Vinegar
6 Shitake Mushrooms cut into thick slices.
1 Medium Carrot cut Julienne.


Directions:

(Note: If cooking with chicken, you can serve on the side, or saute separately in vegetable oil and soy sauce.)

Heat the vegetable oil in a large frying pan or wok.

Add the garlic and jalapeno slices and saute on medium heat until the garlic is browned.

Add the shrimp, carrots, mushrooms, baby corn, white pepper and water and cook about 10 mins. until the mushrooms become soft and the shrimp starts to turn pink.

Add the oyster sauce, fish sauce, soy sauce and sugar and cook for 2-3 minutes longer.

Add the basil and vinegar and cook until basil wilts.

Serve over banh pho.