THAI DRUNKEN NOODLES (PAD KEE MAO)

Thai Drunken Noodles (Pad Kee Mao) image

This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes

Provided by Van Dana

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound dried rice noodles
3 tablespoons oil, divided
¼ cup sliced Thai chiles
¼ cup sliced onion
2 tablespoons minced garlic
2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
1 tablespoon brown sugar
1 red bell pepper, cut into 1-inch pieces
1 cup chopped broccoli
1 cup pea pods
½ cup chopped carrots
1 cup chopped fresh Thai basil

Steps:

Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 107.3 g, Fat 11.2 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 1.8 g, Sodium 1277 mg, Sugar 7.6 g