A recipe that celebrity chef Giada De Laurentiis says is the best thing she’s ever eaten with chopsticks? We'll try that!
Jet Tila is no stranger to the art of perfecting mouthwatering Asian cuisine. The Los Angeles-based chef has already set three Guinness World Records — the world’s largest stir fry (4,010 pounds), the largest seafood stew (6,500 pounds), and the longest California roll (440 feet). However, he’s best known for his expertise in modern Thai-Chinese cuisine, a delicious delicacy that’s easier to master than you think.
One of his most popular dishes, drunken noodles, is a classic stir fry meal. Tila’s take features a fusion of sweet mushroom sauce and tangy soy, along with fresh rice noodles, Chinese rice wine, and plenty of spices to zest up your dinner with minimal effort. Best of all? Tila is sharing his recipe so we can discover for ourselves why De Laurentiis can’t get enough of it.
The Only Drunken Noodles Recipe You'll Ever Need
- 1 Tbsp. mushroom soy sauce
- 2 Tbsp. sweet soy sauce
- 1 Tbsp. oyster sauce
- 1.5 Tbsp. fish sauce
- 1 Tbsp. sriracha sauce
- 1 Tbsp. sugar
- 2 tsp. garlic, minced
- 6-8 Thai basil leaves
- 3 Tbsp. canola or peanut oil
- 2-3 garlic cloves, minced
- 1-2 serrano chiles, sliced thin
- 2 eggs
- 1/3 lbs. beef, pork, or chicken, thin sliced against the grain
- 1/2 medium white onion, sliced
- 3-4 cups fresh rice noodles, separated
- 1/4 cup Chinese rice wine
- 1 cup Thai basil leaves, loosely packed
- 1/2 cup grape tomatoes, halved
- Combine sauce ingredients in a small bowl and set aside.
- Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.
- Add eggs in and lightly scramble until barely set.
- Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
- Add fresh rice noodles, sauce, tomatoes, and basil. Toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.
- Deglaze pan with rice wine, and then add basil and tomatoes. Serve hot and enjoy!