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Drunken Noodles with Shrimp

Drunken Noodles with Shrimp reads umami 9.1, salinity 6.9 and marine & briny 6.0 on Palate's 0–10 flavor X-ray — a Thai main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 10.0 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 5.8 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 4.7 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 9.1 · Salinity 6.9 · Marine & Briny 6.0 · Funk & Ferment 5.2 · Citrus 4.6 · Richness 4.5 · Sourness 4.0 · Allium 3.7 · Sweetness 3.6 · Herbaceous 3.4 · Heat 1.7 · Floral 1.6 · Fruity 1.5 · Earthy 1.0 · Warm Spice 1.0 · Bitterness 0.9 · Nutty 0.8

What's in it (15)

• dried chinese plain noodles — 227 g
• shrimp — 454 g
• salt — 3 g
• vegetable oil — 41 g
• garlic — 18 g
• fresh jalapenos — 200 g
• red bell pepper — 100 g
• yellow onion — 110 g
• oyster sauce — 44 g
• fish sauce — 30 g
• soy sauce — 30 g
• brown sugar — 13 g
• basil — 59 g
• green onions — 330 g
• lime — 65 g

Time & effort: about 33 min · effort: involved

Nutrition (per 100 g, engine-estimated): 108 kcal, 5.1 g protein, 2.8 g fat, 16.1 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Place the rice noodles in a large bowl, cover with very hot tap water, and soak until pliable but still firm at the center, 20-25 minutes; drain well.
2. In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, and brown sugar until the sugar dissolves; set aside.
3. Pat the shrimp dry and toss with the salt.
4. Heat 1 tablespoon of the oil in a large wok or heavy skillet over high heat until shimmering. Add the shrimp in a single layer and sear until pink and just opaque, about 1.5 minutes per side (3 minutes total); transfer to a plate.
5. Add the remaining 2 tablespoons oil to the wok. Add the garlic and chiles and stir-fry until fragrant, 30 seconds.
6. Add the bell pepper and onion and stir-fry until crisp-tender, 2-3 minutes.
7. Add the drained noodles and the sauce. Toss constantly, using tongs to lift and turn the noodles against the hot wok surface, until evenly coated and slightly charred in spots, 3-4 minutes.
8. Return the shrimp to the wok along with the green onions; toss until the shrimp is heated through and reaches 145F, about 1 minute.
9. Remove the wok from the heat and fold in the basil until just wilted, 30 seconds.
10. Divide among plates and serve immediately with the lime wedges.

Dishes with a similar flavor shape

• Thai Basil Shrimp Fried Rice — Thai
• Thai Chili Garlic Shrimp Stir-Fry — Thai
• Thai Basil Turkey Lettuce Cups — Thai
• Thai Shrimp Fried Rice — Thai
• Thai Fried Rice with Chicken (Khao Pad Gai) — Thai

Keep reading: what umami, salinity, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.