Having recently traveled to Las Vegas for work, one of the restaurants I found myself in more than a few times over 11 days was Wazuzu in Encore. The Pan-Asian spot draws flavor and menu inspiration from Chinese, Japanese, and Thai cuisine.

Late work nights (and late party nights) called for a one dish fix — Drunken Noodles.

Wazuzu’s version combined fresh rice noodles, Thai basil, egg, sweet soy sauce, chilies, onions, tomatoes and your choice of shrimp, chicken or beef as a main. Or in one epic instance, a chicken and beef combo.

Ever since coming back to New York, I’ve been craving the noodles we had in Vegas and decided to try and make it ourselves — Rookie Chef style. But when my boyfriend was researching recipes, low and behold, he came across the one literally from the Wazuzu Kitchen and Chef himself.

We couldn’t have hit the jackpot better. Not to mention, these Drunken Noodles were also featured on Food Network’s “The Best Thing I Ever Ate.” Let’s do this.

Here is our take on Drunken Noodles.

Ingredients

3 tablespoons of soy sauce

2 tablespoons of honey

1 tablespoon of oyster sauce

1 tablespoon of fish sauce

3 tablespoons of cooking oil

3 minced garlic cloves

2 eggs

1/3 pound of sliced beef (we used stir fry style from the market)

1/2 white onion diced

1 cup of mushrooms

4 cups of rice noodles (we used one bag)

1 cup of basil leaves

1 tablespoon of crushed red pepper flakes

1 small container of cherry tomatoes

To start — since we used dry noodles, boil a pot of salter water on the stove to heat up while you prep the other ingredients. Follow the directions on your rice noodles bag to cook. We soaked ours in water for 5-10 minutes before cooking.

Make your sauce: combine the soy sauce, honey, oyster sauce and fish sauce in a small bowl and set aside.

Next chop your veggies: Slice the cherry tomatoes and mushrooms, mince your garlic and pick your fresh basil to set aside to be ready to add to the mix.

In a wok or sauté pan, heat the oil and add your minced garlic. Once lightly browned, add your two eggs and scramble. Once the eggs are cooked, fold in the chopped onion and sliced beef to cook.

Toss until the beef is cooked all the way through. Add crushed red pepper flakes to your liking.

Once your pot of water is boiling, add the drained rice noodles and cook as directed on the package. Ours only took about 5 minutes total.

Add your sauce, and cut up veggies (tomatoes, mushrooms, basil) to the wok and mix in with the beef, garlic and eggs. Fold in your drained rice noodles to the wok as well.

Stir in to make sure the noodles and mixture is all coated in sauce. Cook until the rice noodles get a slight crispness to them. Toss on a plate (add a little sriracha for some spice) and enjoy!