Description
A flavorful and spicy Thai noodle dish known as Pad Kee Mao, or Drunken Noodles, featuring wide rice noodles stir-fried with fresh vegetables and aromatic herbs.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili paste
- Fresh basil leaves for garnish
Instructions
- Soak the rice noodles in hot water for about 30 minutes until softened, then drain.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the bell peppers, broccoli, and carrots, and stir-fry for 3-4 minutes until tender-crisp.
- Push the vegetables to one side of the pan and pour the beaten eggs into the other side, scrambling until cooked.
- Add the soaked noodles to the pan along with soy sauce, oyster sauce, fish sauce, and chili paste. Toss everything together until well combined.
- Stir-fry for an additional 2-3 minutes until the noodles are heated through.
- Remove from heat and garnish with fresh basil leaves before serving.
Notes
- Adjust the level of chili paste according to your spice preference.
- Feel free to add your choice of protein, such as chicken, shrimp, or tofu.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg
Keywords: Thai Drunken Noodles, Pad Kee Mao, spicy Thai noodle recipe