Thai Drunken Noodles (Pad Kee Mao)
Experience the vibrant flavors of Thai Drunken Noodles with aromatic basil, fresh veggies, and a signature kick of heat, all in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time:
25 minutes - Yield: 4 servings
1x - Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
- Diet: Vegetarian
姐妹电影
Scale
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
3 cloves garlic, minced - 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup fresh basil leaves
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili sauce
- 1 tablespoon sugar
- 2 green onions, chopped
Instructions
- Cook the noodles according to the package instructions. Once they’re cooked, drain and set them aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Sauté the garlic until it’s fragrant, about 1 minute.
- Stir-fry the sliced red bell pepper, broccoli florets, and carrots for about 5 minutes until they’re tender-crisp.
- Mix together the soy sauce, oyster sauce, chili sauce, and sugar in a small bowl. Pour this over the vegetables in the skillet.
- Combine the cooked noodles with the vegetables and toss until well combined and heated through.
- Finish by stirring in the fresh basil leaves and chopped green onions before serving.
Notes
Serve with crispy spring rolls or a fresh salad. Can be made vegan by substituting oyster sauce.
Nutrition
- Serving Size: 1 serving
- Calories:
350 - Sugar: 7g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat:
2g - Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://www.sunnavip.com/thai-drunken-noodles/