Drunken Noodles – Pad Kee Mao
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.
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 3 people 1x
- Category: Stir fry
- Cuisine: Thai
- 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
- 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)
- 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 and dark soy sauce 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 serve immediately.
This drunken noodle recipe will keep refrigerated for up to 2 days.
Keywords: recipe, Asian, main