Description
A fiery and fragrant Drunken Noodles Recipe that tastes like authentic Bangkok street-food! This simple Thai Pad Kee Mao is ready in 16 minutes from start to finish.
Ingredients
Scale
- 1 tablespoon vegetable or grapeseed oil
- 2 cloves garlic (minced)
- 1–2 Thai chili (finely chopped. Omit if you prefer not spicy)
- 10–12 shrimp (uncooked and removed from their shells (thawed if previously frozen))
- 2 tablespoons fish sauce
- 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with 1/2 teaspoon sugar
- 2 tablespoons water
- 1 large egg (whisked)
- 2 teaspoon kaffir lime leaves (finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest (it’s even better if you do half lemon and half lime zest))
- 1 large tomato (chopped)
- 8 ounces dry rice stick noodles
- 10–12 fresh basil leaves (hand torn)
Instructions
- Prepare rice noodles by following the instructions on the package. Set aside.
- In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
- Add shrimp and toss for approx 2-3 minutes, until almost cooked – then add egg and stir for a couple seconds until egg starts to set.
- Add chili, lime leaves, tomatoes, fish sauce, dark soy sauce, and water, and stir for a minute or so until the tomato is cooked and sauce is bubbling.
- Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
- Turn off the heat and add basil. Toss and transfer to a plate.
- Serve with fish and dark soy sauce so people can adjust the flavor to their liking.
Notes
This drunken noodle recipe will keep refrigerated for up to 2 days.
Nutrition
- Serving Size:
- Calories: 437
- Sugar: 2.4 g
- Sodium: 1495.6 mg
- Fat: 7.2 g
- Saturated Fat: 1.1 g
- Carbohydrates: 65.2 g
- Fiber: 1.6 g
- Protein: 24.9 g
- Cholesterol: 198.9 mg
