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My review
Thai Drunken Noodles (Pad Kee Mao)
2 made it |
0 reviews
| 1 photos
5
Van Dana
"This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes"
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Ingredients
35 m servings 570Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
- Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.
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Footnotes
- Cook's Note:
- Fresh rice noodles work the best and can be found at Asian markets. Otherwise, you can use the dried rice noodles, soaking them in hot water for 5 to 10 minutes until soft, then draining and rinsing with cold water. Adding 1 tablespoon of oil to the hot water while soaking the noodles will prevent them from sticking to one another.