Name: Thai Drunken Noodles (Pad Kee Mao)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Dried rice noodles - 1 pound; Oil, divided - 3 tablespoons; Sliced Thai chiles - ¼ cup; Sliced onion - ¼ cup; Minced garlic - 2 tablespoons; Dark soy sauce - 2 tablespoons; Fish sauce - 2 tablespoons; Soy-based seasoning sauce (such as Golden Mountain®) - 2 tablespoons; Brown sugar - 1 tablespoon; Red bell pepper, cut into 1-inch pieces - 1; Chopped broccoli - 1 cup; Pea pods - 1 cup; Chopped carrots - ½ cup; Chopped fresh Thai basil - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Thai Drunken Noodles (Pad Kee Mao)

1. Dried rice noodles - 1 pound

2. Oil, divided - 3 tablespoons

3. Sliced Thai chiles - ¼ cup

4. Sliced onion - ¼ cup

5. Minced garlic - 2 tablespoons

6. Dark soy sauce - 2 tablespoons

7. Fish sauce - 2 tablespoons

8. Soy-based seasoning sauce (such as Golden Mountain®) - 2 tablespoons

9. Brown sugar - 1 tablespoon

10. Red bell pepper, cut into 1-inch pieces - 1

11. Chopped broccoli - 1 cup

12. Pea pods - 1 cup

13. Chopped carrots - ½ cup

14. Chopped fresh Thai basil - 1 cup

How to cook deliciously - Thai Drunken Noodles (Pad Kee Mao)

1. Stage

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.

2. Stage

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.