Thai Basil Sauce Noodles With Jammy Eggs

Ingredients

• 4 large eggs (optional)
• 1 head of garlic, peeled
• 3 cups Thai basil
• ¾ cup vegetable oil, divided
• ¼ cup michiu tou or other rice wine
• 1 tsp. sugar
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 4 garlic chives, cut into ½" pieces
• 2 cups mung bean sprouts
• 4 servings dried wide sliced noodles (such as Hsin Tung Yang; about 8 oz.)
• Store-bought fried garlic and chili crisp (for serving)

Steps

1. If using eggs, bring a large pot of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water with slotted spoon; reserve pot with boiling water. Let eggs sit until just slightly warm, about 2 minutes.
2. Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Slice in half and set aside for serving.
3. Blend raw garlic, Thai basil, and ½ cup oil in a blender or food processor until a smooth paste forms.
4. Heat remaining ¼ cup oil in a large skillet over medium. Carefully scrape in Thai basil purée and add wine, sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring, until fragrant, about 1 minute. Remove from heat and season with more salt if needed.
5. Return reserved pot of water to a boil. Cook garlic chives and bean sprouts until chives are bright green and sprouts start to turn translucent, about 1 minute. Using slotted spoon, transfer to a small bowl.
6. Cook noodles in same pot until al dente, about 5 minutes. Drain noodles and transfer to pan with sauce. Using tongs, toss noodles to coat.
7. Divide noodles among bowls. Top with bean sprouts, garlic chives, fried garlic, and reserved eggs (if using) and drizzle with chili crisp.