Khushi Baranwal

Drunken Noodles recipe 👇🏻

If you love Pad Thai, you NEED to try Pad Kee Mao! These drunken noodles are spicier, saucier, packed with flavour, and so easy to make at home.

INGREDIENTS

For the noodles

* Rice noodles (traditionally used; I used fusilli noodles to finish my pantry stock!)
* 1–2 tbsp neutral oil
* 5–6 small Thai bird’s eye chillies
* 7–8 garlic cloves
* 100 g broccoli, including stems and leaves
* 1 carrot, thinly sliced
* 3–4 baby corn, diced
* ½ red bell pepper, sliced
* 1 cup spring onions, whites and greens separated
* ½ cup Thai basil
* Salt, to taste

For the sauce

* 2 tbsp oyster sauce
* 1 tbsp light soy sauce
* 2 tbsp dark soy sauce
* 1 tbsp fish sauce
* 1 tbsp sugar

METHOD

* Cook your noodles according to the packet instructions.
* Pound the garlic and Thai bird’s eye chillies into a coarse paste, or blend/chop them finely.
* Mix all the sauce ingredients in a bowl and keep aside.
* Heat oil in a wok on high heat. Add the chilli-garlic paste and cook for under a minute until fragrant.
* Add the broccoli, carrot, baby corn, bell pepper and half the spring onions. Season with salt and sauté until slightly softened but still crunchy.
* Add the cooked noodles and sauce mix. Toss well until everything is evenly coated.
* Add the remaining spring onions and Thai basil. Toss and cook for another minute until fragrant.
* Your spicy, saucy Pad Kee Mao is ready! 🍜

Traditionally made with rice noodles, these also work with chewy udon or even pasta, use whatever you have at home!

Save this recipe for your next Thai noodle craving. 🌶️

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