Thai 15 min

Thai Drunken Noodles (Pad Kee Mao)

Name: Thai Drunken Noodles (Pad Kee Mao)
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 12 oz fresh wide rice noodles; 1 lb shrimp or chicken, sliced thin; 3 tablespoons vegetable oil; 6 cloves garlic, minced; 6 Thai bird chilies, minced; 2 cups Chinese broccoli (gai lan) or broccoli florets; 1 cup cherry tomatoes, halved; 3 tablespoons fish sauce; 2 tablespoons oyster sauce; 1 tablespoon dark soy sauce; 1 tablespoon sugar; 2 cups Thai basil leaves; 1 red chili, sliced thin for garnish

spicydairy-freeseafoodcomfort-food

Ingredientsfor 2

500

Cal

28g

Protein

58g

Carbs

16g

Fat

112 oz fresh wide rice noodles
21 lb shrimp or chicken, sliced thin
33 tablespoons vegetable oil
46 cloves garlic, minced
56 Thai bird chilies, minced
62 cups Chinese broccoli (gai lan) or broccoli florets
71 cup cherry tomatoes, halved
83 tablespoons fish sauce
92 tablespoons oyster sauce
101 tablespoon dark soy sauce
111 tablespoon sugar
122 cups Thai basil leaves
131 red chili, sliced thin for garnish

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Instructions

1
Separate fresh rice noodles gently. If they stick, microwave in package 1 minute. Mix sauce: fish sauce, oyster sauce, dark soy sauce, sugar. Set aside.
2
Heat wok over high heat until smoking. Add oil, garlic, and bird chilies. Stir-fry 30 seconds until fragrant and the chilies have released heat into the oil.
3
Add protein and Chinese broccoli stems. Cook over highest heat 3 minutes. Add noodles and sauce. Toss everything together, using tongs to separate and coat each noodle strand — let noodles sit on the hot surface periodically to develop char.
4
Add cherry tomatoes and broccoli leaves. Toss 1 more minute — the tomatoes should soften but retain their shape.
5
Remove from heat. Fold in Thai basil leaves until wilted. 'Drunken noodles' (also called 'drunkard's noodles') are boldly spiced, meant to cure hangovers — serve extremely hot with sliced chili for those who want even more heat.