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All the flavors you can expect from a traditional drunken noodle dish like Thai basil, fish sauce, red peppers and other fresh veggies but made with shirataki noodles.
Rinse and drain Tofu Shirataki noodles well. Pat dry using paper towels. Put in a microwave-safe bowl and heat in microwave for 1 minute. Drain excess liquid and pat dry. Cut noodles to manageable size.
Combine shrimp, corn starch and water. Toss until evenly coated and set aside.
Heat oil in a large wok or tilting skillet over medium-high heat. Add shallots, garlic, onions, chili flakes and ½ of basil leaves and stir until fragrant, about 3 minutes.
Add shrimp, cook until shrimp begins to turn pink, about 5 minutes.
Stir in fish sauce, oyster sauce, noodles, chicken stock, red bell peppers and spinach. Cook until vegetables are thoroughly hot.
Add remaining basil and if necessary add additional stock to moisten noodles.
This recipe was created by Chef Mai.
