DRUNKEN NOODLE / PAD KEE MAO

Drunken Noodle / Pad Kee Mao image

Provided by CHarlotteFoodie

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

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1 1/2 lbs beef or 1 1/2 lbs peeled raw shrimp
14 ounces wide rice noodles
1 bunch green onion, chopped with white and green parts separated
1/2 white onion, thinly sliced
6 -8 garlic cloves, minced
2 tablespoons minced ginger
1 large green bell pepper, quartered and cut into 1/4-inch slices
Thai basil (about 30 leaves )
sweet basil (about 15 leaves )
3 roma tomatoes, quartered and chopped into 1/2-inch chunks
1 handful fresh bean sprout
4 eggs
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 tablespoons chili-garlic sauce (Thai chili paste) or 2 tablespoons crushed red chili
6 tablespoons oyster sauce
3 tablespoons fish sauce
3 tablespoons vinegar
3 tablespoons brown sugar
1 1/2 tablespoons sugar
1 1/2 tablespoons mirin
1 lime, juice of

Steps:

Bring 2-3 quarts of water to boil then turn off and add the rice noodles to water. Let sit 5-6 minutes then drain and rinse with cold water to stop the noodles from cooking. Set aside.
Add both oils to wok and heat until you can smell the sesame oil.
Sauté white onion, bell pepper and white portions of the green onion together until the onions become translucent and begin to brown.
Add garlic, ginger, and if making the spicy version Chili Garlic Sauce. Sauté for another minute.
Add chosen meat and let cook till meat is cooked. Add noodles, sauce, bean sprouts and basil then mix thoroughly.
Move mixture in wok to one side then crack and scramble eggs on the open side until eggs begin to set, then mix everything back together.
Add tomatoes and the remaining green onion and toss everything together once more.
Serve immediately.