Thai Drunken Noodles (Pad Kee Mao)
Fresh rice noodles tossed with a spicy-savory sauce with fresh veggies and shrimp
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Servings: 4
Calories: 572kcal
Equipment
Ingredients
For the Stir-Fry
- 2 tablespoon neutral oil
- 8 oz. shrimp peeled and de-veined (or protein of your choice)
- 4 cloves garlic
- 2-3 Thai red chilies adjust to your spice preference
- ½ white onion thinly sliced
- ½ carrot cut into thin matchsticks
- 3 stalks Chinese broccoli (gai lan) sliced thinly diagonally
- 1 pound fresh wide rice noodles can substitute with dry rice noodles
- 2 cups Thai Basil packed
- Salt to taste
Sauce
- 2.5 tablespoon soy sauce
- 2 tablespoon dark soy sauce
- 2.5 tablespoon oyster sauce
- 2 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water until well combined. Set aside.
- Heat 1 tablespoon oil in a large wok or pan over medium-high heat. Add the shrimp and stir-fry until just cooked through, about 1-2 mins. Remove and set aside.
- Add another tablespoon of oil to the wok or pan. Add garlic and red chilis and stir-fry until aromatic, about 30 seconds. Add white onions and carrots and stir fry until softened, about 1 min. Add Chinese broccoli and stir fry until just tender, about 1 mins. Add the rice noodles, Thai basil, and sauce and toss gently to coat the noodles evenly, about 1 min.
- Add back the shrimp, a few pinches of salt to taste, and quickly toss until combined. Transfer to a plate and enjoy immediately.
Nutrition
Calories: 572kcal | Carbohydrates: 104g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 2426mg | Potassium: 356mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1939IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 2mg