Jet Tila's Drunken Noodles Recipe

It's National Hot and Spicy Day! To celebrate, L.A.-based chef Jet Tila has shared with us his recipe for Drunken Noodles a dish that can be modified to taste, of course. Though he probably wouldn't be stingy with the chilis and Sriracha. However you make it, you'll enjoy it.

Drunken Noodles
Serves 2
1 tbsp. Mushroom Soy Sauce
2 tbsp. Sweet Soy Sauce
1 tbsp. Oyster Sauce
1.5 tbsp. Fish Sauce
1 tbsp. Sugar
1 tbsp. Sriracha
2 tsp. Garlic, minced
6-8 Thai Basil Leaves, cut into thin ribbons

3 tbsp. Canola or Peanut Oil
2-3 Garlic Cloves, minced
1-2 Serrano Chiles, sliced thin
2 Eggs
1/3 lb. 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!

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

About the Author

Katherine is the former Living Managing Editor at She's been living in and writing about this area for over a decade.
RSS icon


5 Unique Riffs on Chinese Food in Los Angeles


Will Restaurants Serve Test-Tube Meat?