Drunken Noodles w Shrimp

 8 oz wide rice noodles

2 Tbs oyster sauce 

2 Tbs soy sauce

2 Tbs fish sauce

Juice of 1 lime

1 Tbs Thai herb blend (in a tube from grocery store produce section-or sub some finely diced ginger, lemongrass, & Thai basil)

1 Tbs honey

Avocado or vegetable oil for stir frying 

Additional soy sauce for seasoning

1 pound shrimp, peeled & deveined

3 eggs

1/2 head sliced red cabbage (or bag of coleslaw)

1 bunch green onions, sliced

4 garlic cloves, minced

Chopped cilantro to garnish

Chili crisp oil to garnish

Bring a medium stockpot of water to boil. Remove from heat & stir in rice noodles. Allow to soak 10-20 minutes until al dente, stirring frequently to keep noodles from sticking together Drain noodles & rinse with cold water, making sure no noodles are stuck together

While rice noodles are cooking, whisk together oyster sauce through honey to make sauce for noodles

In a large skillet or wok, heat a bit of oil over medium heat & stir fry shrimp w a dash of soy sauce.  Transfer shrimp to a large bowl

In same skillet, scramble 3 eggs w a dash of soy sauce until cooked through (firmer is better-too soft & the eggs get lost in the dish)  Transfer eggs to same bowl as shrimp

In same skillet, stir fry cabbage in a bit of oil until charred & slightly softened  then add to bowl w shrimp & eggs

In same skillet, stir fry garlic & onions in oil about 1 minute, then add rice noodles & stirfry until heated through & slightly charred.  Pour sauce over noodles and continue stirring until noodles have absorbed liquid (about 3 min)  Add bowl of shrimp, eggs, & cabbage to noodles & conyine cooking until heated through  

Serve w cilantro & chili crisp as desired