Thai Drunken Noodles (Pad Kee Mao)
Description
Drunken Thai noodles, or pad kee mao, is a spicy and hearty dish great for cold winter nights.
Ingredients
•
1 pound dried rice noodles
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3 tablespoons oil, divided
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1/4 cup sliced Thai chiles
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1/4 cup sliced onion
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2 tablespoons minced garlic
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2 tablespoons dark soy sauce
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2 tablespoons fish sauce
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2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
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1 tablespoon brown sugar
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1 red bell pepper, cut into 1-inch pieces
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1 cup chopped broccoli
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1 cup pea pods
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1/2 cup chopped carrots
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1 cup chopped fresh Thai basil
Directions
1
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.
2
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.