Thai Drunken Noodles (Pad Kee Mao) recipe
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Ingredients
- 1 pound dried rice noodles 3 tablespoons oil, divided ¼ cup sliced Thai chiles ¼ cup sliced onion 2 tablespoons minced garlic 2 tablespoons dark soy sauce 2 tablespoons fish sauce 2 tablespoons soy-based seasoning sauce (such as Golden Mountain®) 1 tablespoon brown sugar 1 red bell pepper, cut into 1-inch pieces 1 cup chopped broccoli 1 cup pea pods ½ cup chopped carrots 1 cup chopped fresh Thai basil
Nutrition Info
- 570.1 caloriescarbohydrate: 107.3 gcholesterol: : -fat: 11.2 gfiber: 4.4 gprotein: 8.1 gsaturatedFat: 1.8 gservingSize: -sodium: 1277 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Thai Drunken Noodles (Pad Kee Mao)
Directions
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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.