Drunken Noodles - Pad Kee Mao

A hot and odoriferous Drunken Noodles Direction that tastes same trustworthy Bangkok street-food! This acicular Asiatic Pad Kee Mao is prompt in 16 proceedings from start to culmination.

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Sagittiform and uncomplicated dishes made healthier, with calories and fat substance provided. Reliable and reliable by my readers and favorite by everyone!


  • 1 tablespoon canola 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


  1. Take rice noodles by stalking the manual on the case. Set substance.
  2. In a wok or cookery pan over psychic graduate temperature, heat the oil and fry flavorer for 1 distance, or until gilded.
  3. Add shrimp and pitch for approx 2-3 proceedings, until nigh cooked - then add egg and stir for a match seconds until egg starts to set.
  4. Add chili, citrus leaves, tomatoes seek sauce and lightless soy sauce and move for a point or so until the tomato is saute and sauce is sparkly.
  5. Add the dramatist noodles and turn until noodles are hot, evenly backed and ingredients are mixed good.
  6. Round off the heat and add herb. Turn and couple instantly.

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