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Spicy Prawn Drunken Noodles

Name: Spicy Prawn Drunken Noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: thai
Ingredients: Thai bird's eye chilies; large red chili; Garlic; flaky salt; fresh rice noodles sheet; choy sum; Cooking oil; Fresh live prawns; oyster sauce; dark soy sauce; fish sauce; Thai basil leaves

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 5 minsscheduleTotal: 20 minsoutdoor_grillStir-frylocal_fire_departmentSpicy

Allergens:warningShellfishwarningFishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

Preparation

00:00:38

Remove the stems from 10 Thai bird's eye chilies, roughly chop 3 large red chilies, peel 5 cloves of garlic, and add them into a granite mortar with 1 tsp of flaky salt. Pound the ingredients with a pestle until they form a chunky chili garlic paste.

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Watch out

Chilies and garlic should remain chunky and not be pounded into a fine puree

otherwise, the texture of the dish will be ruined

Ingredients:Thai bird's eye chilies (10 piece)large red chili (3 piece)Garlic (5 clove)flaky salt (1 tsp)

Tools:chef's knifeCutting boardmortar and pestle

Preparation

00:03:01

Unfold 500g of fresh rice noodles, slice them into wide, chunky strips with a chef's knife, and gently separate the strands so they do not clump together.

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Watch out

Noodles must be fully separated before stir-frying

otherwise, they will form a large clumpy mess in the wok

Ingredients:fresh rice noodles sheet (500 g)

Tools:chef's knifeCutting board

Preparation

00:04:44

Trim and cut 200g of choy sum into bite-sized pieces with stems and leafy parts separated.

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Watch out

Ensure vegetables are thoroughly dried after washing

otherwise, excess water will cause oil splattering and make the stir-fry watery

Ingredients:choy sum (200 g)

Tools:chef's knifeCutting board

Active Cooking

00:05:07

warningStay safe

Hot oil may splatter when adding the paste into the wok; stand back slightly to avoid burns.

Heat a wok over high heat. Pour in 2 tbsp of cooking oil, add the prepared chili garlic paste, and stir-fry until fragrant.

local_fire_departmentHigh heat, about 30 seconds

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Watch out

The wok must be screaming hot before adding oil, and the chili paste will splatter slightly upon contact.

Ingredients:Cooking oil (2 tbsp)Thai bird's eye chilieslarge red chiliGarlicflaky salt

Tools:silicone spatulawok

Active Cooking

00:05:32

warningStay safe

Handle raw seafood carefully and wash hands immediately after to prevent cross-contamination.

Add 300g of prawns into the wok, toss and stir-fry them with the chili garlic paste until they soak up the chili and begin to cook through.

local_fire_departmentHigh heat, about 60 seconds

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Watch out

Do not overcook the prawns at this stage, or they will become rubbery once the noodles are added.

Ingredients:Fresh live prawns (300 g)

Tools:silicone spatulawok

Active Cooking

00:05:52

Add 200g of chopped choy sum into the wok and toss with the prawns and chili paste until bright green and slightly softened.

local_fire_departmentHigh heat, about 30 seconds

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Watch out

Do not overcook the greens

they should remain crisp-tender

Ingredients:choy sum (200 g)

Tools:silicone spatulawok

Active Cooking

00:05:59

Add the prepared 500g of fresh rice noodles into the wok, followed by 2 tbsp of oyster sauce, 1 tbsp of dark soy sauce, and 1 tbsp of fish sauce. Toss and stir-fry everything together until the noodles soften, absorb the sauces, and take on a glossy, uniform color.

local_fire_departmentHigh heat, about 90 seconds

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Watch out

Toss continuously so the noodles do not stick to the bottom of the wok and burn.

Ingredients:fresh rice noodles sheetoyster sauce (2 tbsp)dark soy sauce (1 tbsp)fish sauce (1 tbsp)

Tools:silicone spatulawok

Active Cooking

00:07:08

Add 1 cup of Thai basil leaves into the wok and toss quickly for 30 seconds until the basil leaves are wilted, evenly incorporated, and fragrant.

local_fire_departmentHigh heat, about 30 seconds

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Watch out

Add basil at the very end

overcooking the basil will cause it to lose its vibrant green color and fresh flavor

Ingredients:Thai basil leaves (1 cup)

Tools:silicone spatulawok

Active Cooking

00:07:41

warningStay safe

The wok and freshly cooked noodles are extremely hot; use tongs and appropriate grips to avoid burns when plating.

Transfer the cooked spicy prawn drunken noodles onto a serving plate using tongs and a spatula, garnish with a fresh sprig of Thai basil, and serve immediately.

Ingredients:Thai basil leaves

Tools:serving platetongs