DRUNKEN NOODLES (PAD KEE MAO)

Combine all of the sauce ingredients in a small bowl and whisk to combine.  Set aside.

Place the noodles in a bowl or baking dish and cover with cold water for 1-1 ½ hours.  You can also cover with boiling water to make them soften faster, but I find the cold water method allows you to control the consistency better and they don’t get mushy when you add them to the pan.

While the noodles soften drain the shrimp (reserving any liquid from the package and adding it to your sauce).  Also, chop and prepare all of your veggies.  This dish comes together very quickly when you start cooking!

Heat 3 tablespoons of the oil in a large deep skillet or wok.  Add the shrimp to the hot oil and cook until just pink, about 1-2 minutes depending on the size of your shrimp.  Season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper and remove them from the pan to a bowl.  Set aside.

Add the eggs to the pan drippings and scramble until they are just cooked through.  Season with the remaining salt and pepper.  Remove to the bowl with the shrimp.

Add the remaining 3 tablespoons of oil to the pan drippings.  Cook the onions, red bell pepper, and garlic for 2-3 minutes until softened and fragrant.  Add the broccoli rabe to the pan and continue to cook for another 1-2 minutes tossing until the broccoli is bright green.  Add the drained noodles (they will be very al dente) to the pan along with the shrimp and scramble eggs.  Toss until everything is combined and then add the sauce to the pan.

Cook, tossing constantly, until the noodles soften and everything is well coated in the silky sauce.  Garnish with chopped scallions and DEVOUR!!!