Thai Drunken Noodles

~ 8oz Asian noodles, cooked al dente according to instructions (I used a Chinese egg noodle, but Thai rice noodles would also work)
5-6 dried shitake, soaked in warm water for 10 minutes then chopped
two eggs
3-4 T vegetable oil
1/4 C fish sauce
1/4 C black soy sauce (or soy sauce with a touch of molasses)
1/4 C golden mountain sauce (could substitute soy sauce, but just wouldn't be the same)
generous pinch of sugar
2 shallots, finely chopped
4-6 cloves garlic, minced
Thai chiles to taste, finely chopped (this should be fairly spicy. Serranos could be substituted in place of Thai chiles)
large handful of basil, roughly chopped (try to find Thai basil, has more of an anise note that works well here)

Heat the oil in a wok, saute the shallot, garlic, and chiles; push those up the sides and stir fry / scramble the eggs. Toss in the mushrooms and noodles, and stir fry briefly before adding the sauces. Stir fry for another couple of minutes tossing thoroughly. The basil leaves should be added at the last minute.


This is one of those recipes that can easily be modified, adding bean sprouts at the end of cooking, fried tofu after the eggs (or unfried tofu before the eggs), and just about any veggie you might want. Adding in ground pork or chicken before the eggs would also be traditional (the eggs could also be omitted if you added meat or tofu, but I like them in it)