Imported from Instagram

Pad Kee Mao (Thai Drunken Noodles)

Name: Pad Kee Mao (Thai Drunken Noodles)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: Rice noodles (Traditionally used; author used fusilli. Udon or pasta are also suggested alternatives. Cook according to packet instructions.); 1.5 tbsp Neutral oil (Use 1–2 tbsp; for cooking in the wok.); 5.5 Thai bird’s eye chillies (5–6 small); 7.5 Garlic (7–8 cloves); 100 g Broccoli (Include stems and leaves.); 1 Carrot (Thinly sliced.); 3.5 Baby corn (3–4, diced); 0.5 Red bell pepper (Sliced.); 1 cup Spring onions (Separate the whites and greens; add half with the vegetables and the remainder near the end.); 0.5 cup Thai basil; Salt (To taste.); 2 tbsp Oyster sauce; 1 tbsp Light soy sauce; 2 tbsp Dark soy sauce; 1 tbsp Fish sauce; 1 tbsp Sugar

Recipe by Khushi Baranwal @khushiibaranwal · Instagram

Imported by Maira Malik on SeeMeCook

A quick, spicy Thai noodle stir-fry with a savory, saucy blend of oyster sauce, soy sauces, fish sauce, and sugar. Thai basil, garlic, and bird’s eye chillies give it its fragrant, punchy character; rice noodles are traditional, but the author also mentions fusilli, udon, or pasta as alternatives.

2 servings15 minSoutheast Asian

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Ingredients

Rice noodles (Traditionally used; author used fusilli. Udon or pasta are also suggested alternatives. Cook according to packet instructions.)
1.5 tbsp Neutral oil (Use 1–2 tbsp; for cooking in the wok.)
5.5 Thai bird’s eye chillies (5–6 small)
7.5 Garlic (7–8 cloves)
100 g Broccoli (Include stems and leaves.)
1 Carrot (Thinly sliced.)
3.5 Baby corn (3–4, diced)
0.5 Red bell pepper (Sliced.)
1 cup Spring onions (Separate the whites and greens; add half with the vegetables and the remainder near the end.)
0.5 cup Thai basil
Salt (To taste.)
2 tbsp Oyster sauce
1 tbsp Light soy sauce
2 tbsp Dark soy sauce
1 tbsp Fish sauce
1 tbsp Sugar

Steps

1
Cook the noodles according to the packet instructions, then set them aside for the stir-fry.
2
Pound the garlic and Thai bird’s eye chillies into a coarse paste. Alternatively, blend or chop them finely.
3
In a bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Set the sauce aside.
4
Heat the neutral oil in a wok over high heat.
5
Add the chilli-garlic paste and cook for under a minute, until fragrant.
6
Add the broccoli, carrot, baby corn, red bell pepper, and half of the spring onions. Season with salt, then sauté until the vegetables are slightly softened but still crunchy.
7
Add the cooked noodles and sauce mixture. Toss well until the noodles and vegetables are evenly coated.
8
Add the remaining spring onions and Thai basil. Toss and cook for another minute, until fragrant.
9
Serve the spicy, saucy Pad Kee Mao.

Notes

The description does not specify the quantity of noodles, so the noodle amount and its nutrition cannot be calculated. Author describes the dish as coming together in 15 minutes.