Thai Drunken Noodles also known as Pad Kee Mao are easy to create, so delicious and come together in less than half an hour! All these made with authentic ingredients!
Course Main Course
Cuisine Thai
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 3
Calories 300kcal
Author Jessica
Ingredients
For the Noodles
8ozwide rice noodlesabout ½ a standard package
2tbspvegetable-oil
1Thai-chilifinely chopped (or more if you like it really spicy)
3garlic clovesminced
1green-onionsliced
1small onionchopped
½red-pepperchopped
2large handfuls of Thai basil leaves
crushed peanuts and a lime wedge to top(optional)
1inchcube of gingerminced
For the Sauce
2tbspvegetarian-oyster-sauce
1tbspdark-soy-sauce
1tbspcoconut-sugar(can sub agave or maple syrup)
1tbspsoy sauceuse gluten-free soy-sauce, if needed
1tbspswater
Instructions
Cook the rice-noodles in a pokt of hot-water for 2-3minutes till al dente. They ought to be a little hard in the middle & not cooked completely through.
Heat the vegetable-oil in a large-pan on medium-high-heat. Add chilli pepper & garlic and cook for a few minute. Then add the onion, ginger and pepper & let cook for 2-3minutes.
Add the noodles to the pan pitching together and cook about 2minutes, or till the noodles begin to brown on the bottom-slightly.
Reduce the heat to moderate & add the sauce and Thai basil leaves mixing everything together. Fold in the green-onion & blend together, letting cook only slightly for a few minute.