Pad Kee Mao or Drunken Noodles is a unique stir-fried wide rice noodle brimming full of flavor, the perfect blend of savory and spicy. Delicately perfumed with delicious notes of basil, sweet onion, and fresh bell pepper. The crisp Thai basil (Holy basil) makes this dish shine.It has a special fragrant and peppery flavor that truly elevates it.
- Serves 4-5
- 16oz dried wide rice noodles
- 4 cups shrimps (or any protein you like chicken or tofu if you are vegetarian).
- 3 eggs
- 2 cups Thai basil
- 4 garlic cloves (minced)
- 1 onion (sliced)
- 1 red bell pepper (sliced)
- ½ cup oyster sauce
- 1/8 cup dark soy sauce
- 1 tbsp crushed red chili pepper (depending on how spicy you like it)
- 2 tbsp squid brand fish sauce
- 2 tbsp cornstarch
- 1 cup water
- cooking oil
- lime (optional)
- Submerge the rice noodles in room temperature water for about 10 minutes until they become soft in a large mixing bowl.Drain and set aside
- In a large non-stick wok or pan on medium high heat coat with vegetable oil. Scramble eggs and then set aside.
- In the same wok or pan. Add in the shrimp, crushed chili pepper, garlic, and onion. Cook until halfway cooked and add rice noodles. Add water at this point if required to prevent sticking and allow the steam to cook the ingredients through.
- Next, coat with oyster sauce, soy sauce and fish sauce.
- In a small bowl mix cornstarch with 4 tbsp of water to help thicken the sauce.
- Add this mixture to the wok and mix the cooked eggs back in.
- Lastly add the red pepper and scatter the Thai basil throughout. Once the noodles are tender turn off the heat and serve.