How to Make Jet Tila’s Famous Drunken Noodles | Ready Jet Cook | Food Network

Drunken Noodles get their name from the people eating them, not the ingredients 😝 New episodes of #ReadyJetCook dropping each Thursday!
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On #ReadyJetCook, Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

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My Famous Drunken Noodles
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 to 4 servings

Ingredients

Sauce:
2 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut chiffonade

Noodles:
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved

Directions

Make sauce: Combine all of the ingredients in a small bowl. Set aside.

Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.

Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.

Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.

Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don’t be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

“101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes” by Jet Tila © Page Street Publishing 2017. Provided courtesy of Jet Tila. All rights reserved.

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How to Make Sweet and Sour Pork with Jet Tila | Ready Jet Cook | Food Network

Today I’m going to be making a dish that is the perfect marriage between My Thai and Chinese Roots Drunken Noodles Drunken Noodles are known for being a late night street food dish but despite the name there’s no alcohol in the noodles it’s usually in the patrons

Eating it hey team I’m jeta and welcome to ready jet cook where I teach you how to make my favorite Asian dishes from Pantry to plate but before we get into the dish please take a moment and subscribe to the Food Network YouTube channel so you can keep up with more of

My favorite recipes so let’s jump in the pantry to start building this sauce a few key ingredients for this sweet soy sauce I’m going to need oyster sauce and we got to talk about Sriracha we got to have that Sriracha heart tohe heart so I think fish sauce is finally after

Decades become ubiquitous everyone knows it it gives you that salt and Umami just make sure you’re using Thai fish sauce for Thai Dishes of course hot sour salty sweet Savory remember five flavors so the sweet is going to come from sugar sugar now we’re getting into the pantry

Ingredients I think sweet soy sauce is probably the easiest to understand it’s basically just molasses and soy sauce so if you’re like man I cannot find sweet soy sauce just take 60% black strap molasses and about 40% soy sauce and you’ve made your own very very simple I

Did say this is a Thai Chinese hybrid so anytime you’re cooking noodles and you’re stir frying you’re probably going to be using oyster sauce oyster sauce is is kind of the end all be all if you had to go to battle with one sauce you would start with soy sauce and then start

Bringing all these other plus ones is what I call them let’s just take a beat and talk about Sriracha we all know the green cap Sriracha but it’s not the OG Sriracha this Sriracha is made here in the states real Sriracha or what they call seaa is a province in Thailand That

Grew chilies and made this Sriracha this is Original Thai Sriracha it’s going to be sweeter and more more rounded whereas this is delicious but it’s going to be more acid and chilly forward so I’m going to let you guys pick but please do me a favor and try the Thai Sriracha I

Think it’s quite delicious Sriracha in this dish is just adding a little heat so if you like heat add more if you don’t love heat you can leave it out or add less so the liquids are in it’s time to bulk up the liquids with aromatics in

The world of Asian Basils this is known as Thai Basil also known as sweet basil we know it because the stem and the stocks are purple the leaf is a smooth profile and it’s got a really nice licorice smell to it that’s sweet or Thai Basil you may come across something

That’s called hot basil the leaves will be Jagged the stems will be green and it’ll have more of a peppery smell to it like if you cut a green bell pepper that smell that permeates that’s going to be closer to hot basil this was always my little little tip because there’s basil

In this dish I’m going to shift and add basil into the sauce that liquid sizzling in the pan is going to steam out all of the essential oils of this garlic and this basil all right so let’s shift and out this basil literally pick the leaves lay them on top of each other

And then roll them into a very tight cylinder basil leaves are rolled up tight and I’m just trying to get the thinnest slice possible always be moving your knife either forward or back because that’s actually slicing if you’re not moving the knife as you’re bringing it down you’re actually

Bruising the basil so that motion of going forward or back that creates a really beautiful chiffonade that’s it right there that Licor smell is going to just kind of fill the kitchen it’s pretty amazing I’m going to also add garlic to the pan but I also want to add

A little bit of garlic to the sauce and I simply just cut the root side off the garlic before any anything just like that root side pops right off and now these garlic cloves will release from the Skins they’re really literally just Holding On by the root and if you get a

Little bit of that of skin it’s not a big deal if you ever are walking through um night markets in Thailand and you’re watching uncles and aunties um smash garlic into the walk a little bit of that skin actually um creates another flavor layer it chars up it really

Creates a really really nice kind of aroma and another look to the dish so I’m just doing a quick uh slicing past a very tight slicing p and my final move is going to be smashing the garlic against the board with the knife so check it out

It’s kind of this row row roll your boat so and you can hear it it’s very ASMR this smashed garlic a little bit of it is going to go into the actual sauce and I’m going to reserve this to go in into the walk with

Me all right so let’s mix this sauce up drunken noodle sauce done so the last two items I’m going to need are the noodles and the Sano Peppers so before I give my dissertation on noodles let’s just get all of our knife work out of the way I need a half

Of this onion and I’m always start by taking off the tip and the tail I get a lot of comments about bro I don’t think you should be taking the root of the onion trust me if you’re cutting hundreds of of onions in your lifetime

It’s the way to go it makes life a lot easier and then um cut it in half I only need half today so I’m going to peel in the half and because you remove the top and the tail the skin comes off super super quick now I like the leonise cut

You’ve seen the slice off the rainbow you’ve seen the dice which makes boxes the leonise cut is the cut um for stir fry or the walk or sauté basically keep the edge of the knife aimed to the core to the center of the onion uh and by

Keeping it always aim to the middle cut4 inch to e inch pieces so by the time you hit the top you’re at top dead center always leaving the edge aimed Quin slices and these are superior walk fighting Cuts meaning they’re not going to wilt in the walk so

That’s what I want right there chili is very personal you don’t seed Asian chilies so I’m just going to do a thin slice I like thin surface area because they melt into the pan very well and obviously I’m doing two at a time to double my efficiency all right next

Cherry tomatoes flat hand make sure the knife is in between you and the board and just rock it back and forth and that way you’re going to get them all done in one go all right so I’m using a walk here but you do not need a walk you just

Need a pan that can get oil hot and has enough surface area to hold all your ingredients that’s it so I’m starting with a little bit of neutral oil and that just means peanut canola grape seed I don’t need a lot I just want to get everything in this pan sizzling I like

To start with garlic and chilies because they’re my kind of aromatics a word of warning if you’re using chili you see all this Vapor uh it’s going to be like pepper spray so stand back and and and just kind of be ready and if you’re cooking in an enclosed like an apartment

Open some windows get a fan going I’m going to be adding eggs and I like to do this kind of thing called Hot Side cold side I put a lot of the ingredients up against the side of the pan I’m going to add a little bit of oil just for the

Eggs and I’m literally just cracking eggs in don’t pre-s scramble you don’t need to do any of that I really like that difference between white and yolk and I’m breaking up the yolk yks a little bit so egg is about to set right a little on the Wet Side I’m I’m really

Kind of just letting it set up a little bit let’s get that shrimp in there and that’s going to cook up really quickly as the shrimp are cooking up I’m going to add the onions over the shrimp Asian sautéing is this beautiful balance of getting every ingredient cooked to

Perfection by the end of the dish so so that’s why I’m kind of being meticulous about when things go in where they are in the pan and to the level of cook now I’m going to break out these noodles and show you how they come together right

This whole pack was one giant noodle sheet like literally 6 to 10 ft long what I’m going to do is each bar basically opens up to become one noodle so check it out it was one noodle sheet folded over itself probably about 8 to 10 times and it’s breaking off now at

The ends to create these beautiful pieces I’ve got two bars pulled apart the rest I’m going to keep nice and airtight so I can put those in a zippy bag or in a container and they’re going to go right in check that out fresh rice noodles now it’s really important for

The noodles to get a little bit of sear because they’re so fresh when they get a little bit of that caramelization they get almost crispy on the edges and I love that so don’t be afraid to spend 30 seconds to a minute here and really let those noodles sear up you have direct

Pan contact and that’s going to also create that walk he that kind of Aroma of the walk and that’s just from searing all the ingredients at a really high heat so now shrimp about 3/4 away egg is good to go the onions are starting to get translucent so now basil is going to

Wilt right in now the lovely part of that the basil is going to be those essential oils and to release those I’m going to need some tomato because tomatoes have a lot of that tomato water which is sweet but it’s also going to give me some moisture and I’m going to

Let this sauté up a bit and the tomatoes are going to release their liquid that liquid is going to help Steam those leaves and the leaves are going to give uh their essential oil it’s a very purposeful cook here and that’s looking gorgeous already and before we apply sauce make

Sure to take an extra second and get that sugar whisked in get all that Sriracha sweet soy and fish sauce to play and I’m almost coming at it from the edges cuz I want that again boil that caramelization that Steam and get those noodles bathed in using that surface area of the

Pan and what you’re going to find is the noodles are going to start to yield the liquid all those delicious sauces are going to hit the pan and start to reduce and I’m looking at the bottom of the pan for the viscosity um and I want this to

Have reduced just a little bit and I’m just about done this is the last chance you’re going to have to know how delicious this is so please taste your food before you serve it I can turn down the heat a little bit cuz I can see the noodles are done the sauce is

Reducing oh man this really is like a perfect dish all right this is exactly what I want all the ingredients are cooked to Perfection your final check is has the sauce reduced and stuck onto the noodles do the noodles look moist that’s it that is perfect and you got to serve this

Dish hot and fresh to get your Maximum Impact look at that that is straight out of the streets of Bangkok right there this dish is literally served hot eaten right off the street as most of the people are sobering up and it is one of those dishes that is a bit sweet is

Super satiating that’s really really fun to eat and fun to cook here we go cheers it’s the bounciness of the noodles that Umami and then just kind of the bath of of that kind of licorice flavor that really ties it together this really is one of my favorite dishes and

I know it’s going to be one of yours what a great perfect dish I use two Serrano chilies and on a 10 scale it’s only like a three or four but that’s very personal make sure to match the level of heat to your Diner at home well

There you have it to my famous Drunken Noodles I hope this has given you the confidence to go tackle this dish at home with just a few ingredients adding to your repertoire you’re going to be able to knock it out of the park and then start your way to cooking way more

Tide dishes make sure to let me know what you think about the recipe how it came out for you make sure to subscribe and we’ll see you next time on ready jet cook