DRUNKEN NOODLES (PAD KEE MAO)
Say hello to Drunken Noodles- the fiery, fragrant (and almost vegetarian), saucy noodles from Thailand! This wide flat rice noodles stir fry dish is a close second to Pad Thai in terms of popularity. These Drunken Noodles will definitely take you on a culinary journey to Thailand!
Servings: 4 people
Calories: 749kcal
Ingredients
- 3 cups rice noodles separated and cooked per direction on the package
- 4 cloves garlic minced
- 2 green chilies minced
For the vegetables
- 1/2 a small carrot sliced
- 1/2 cup cabbage sliced
- 1/4 red onion sliced
- 3 green onions sliced
- 4 broccoli florets
- 4 shitake mushrooms quartered
- 1/2 cup fresh basil leaves roughly torn
For the protein
- 2 eggs beaten
- 12- 15 shrimp cleaned, deveined with heads and tails removed
For the Sauce
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1.5 tbsp fish sauce
- 2 tbsp tamarind date chutney or tamarind pulp
- 1 tsp sugar
- 1 tsp hot sauce or chili paste
- 1/8 tsp salt
- ½ cup water
For the garnish
- Handful bean sprouts
- ½ cup fresh basil leaves roughly torn
- 2 green onions only the green part-sliced
- ½ lime cut into 3 wedges
Instructions
- In a bowl, add all the ingredients for the sauce. Mix well and set aside.
- Separate the rice noodles (if they are pre-made or cook the rice noodles per the package direction.
- Heat oil in a flat pan and add the garlic and green chilies.
- Add the beaten eggs and scramble till set.
- Add the onions and sauté on high heat for a minute.
- Then add all the remaining vegetables and sauté for a couple minutes.
- Add the shrimp, mix well and continue heating for 2 more minutes.
- To this mixture, add the cooked rice noodles. Toss gently.
- Add the sauce, mix well taking care not to break the noodles (might be a good idea to use tongs here).
- Remove from the heat, plate individual servings and garnish. Serve immediately!
Video
Notes
1. This dish gets cooked really fast, so make sure all your components are ready before you start cooking.
2. Though this is traditionally made in a wok, I prefer using a flat bottomed wide pan so as to get an even cook on the vegetables.
3. Since rice noodles absorb the sauce, I recommend adding more liquids, even if it seems a lot.
4. Don’t add water in the sauce if you prefer the noodles on the drier side.
5. Make sure you don’t overcook the vegetables and the protein.
6. Get creative with the vegetables, proteins and the garnishes here. Another ingredient for garnish could be roasted peanuts.
7. Almost all the ingredients in the sauce contain salt, so do not add additional salt without tasting.
8. Eliminate fish sauce while making vegetarian version.