Thai Drunken Noodles (Pad Kee Mao)

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Thai Drunken Noodles (Pad Kee Mao)

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Prep Time 20

Cook Time 10

Servings plates

Calories 698

Thai drunken noodles, or pad kee mao, is a savory stir fry rice noodle dish featuring holy basil and colorful vegetables. Great vegetarian weeknight dish.

Equipment

1 Wok
1 wok spatula

Ingredients

Stir Fry Sauce

¼ cup oyster sauce (Panda brand)
2 teaspoons light soy sauce (Kikkoman)
2 teaspoons dark soy sauce (Lee Kum Kee)
1 teaspoon fish sauce
2 tablespoons brown sugar

Stir Fry Ingredients

1 pound meat (marinated in 1 tablespoon of soy sauce for 10-20 minutes.)
1 tablespoon avocado oil (or any healthy vegetable oil)
2 white parts of green onion (chopped)
2 cloves garlic (minced)
3 to 5 fresh Thai chili peppers (chopped, optional for heat)
4 stalks Chinese broccoli (or dark leafy green, thin sliced at an angle)
½ cup portebello mushrooms (sliced)
½ cup firm tofu, pressed to remove juice (cut into cubes)
12 ounces fresh thick rice noodles, cut into 1/2 or 3/4 inch strips ( about 340 grams)
¼ cup holy basil, or Thai basil (packed)

Instructions

Make the Stir Fry Sauce: Combine the sauce ingredients in a small bowl. Mix well then set aside.
Marinate the protein with the dark soy sauce in a medium-sized bowl. Set aside.
Prepare the fresh rice noodle sheets. Microwave in 30 second increments until it becomes semi-soft, then separate the noodles.
Heat the oil in a wok or large nonstick pan over medium-high heat until hot. Add the garlic, white parts of green onion, and optional chilis, Stir fry for 30 seconds.
On medium heat, add the protein on a flat layer. Let it cook for 2 minutes, then stir fry for an additional 1-2 minutes to cook the meat a little more.
Add the Chinese broccoli, stir fry to mix, then add the other vegetables. Add a couple tablespoons of the sauce to start to coat the vegetables and meat. Cook and stir until the protein is cooked. This should take 1-2 minutes. (Pro tip: Remember 165 degrees Fahrenheit is fully cooked for most meat protein, less for fish and vegetables).
Add the noodles in a flat layer on top of the ingredients in the wok and pour in the remainder of the sauce in a circular motion to coat the layer of noodles. Gently stir fry until the noodles have absorbed the sauce and has a soft texture. Don't be too rough with it this time or you'll break the noodles. This part should take no more than 1-2 minutes, depending on how soft your noodles already are. Pro tip: You can get wok hei if you turn the heat up high and let the noodles sit directly on the wok to give it a little smoky taste. Totally optional.
If you made extra, add more stir fry sauce to your liking, if you your dish prefer to be saucy.
Turn off the heat, add the basil, and stir the ingredients for another 30 seconds. Serve.

Author: denthu

Calories: 698kcal

Course: Main Course

Cuisine: Asian

Keyword: stir fry

Nutrition