DRUNKEN NOODLES – PAD KEE MAO

A fiery and scented Drunken Noodles Direction that tastes like halal Bangkok street-food! This obtuse Asiatic Pad Kee Mao is intelligent in 16 proceedings from play to culmination.

Ingestion region in Southeasterly Asia is superior experience! One of my pet things in the grouping is dig in at one of the street-food stalls coating a spirited, agitated and interchange obstructed soi in Port.

INGREDIENTS

• 1 tablespoon canola oil
• 2 cloves garlic (minced)
• 1-2 Thai chili (finely chopped. Omit if you prefer not spicy)
• 10-12 shrimp (uncooked and removed from their shells (thawed if previously frozen))
• 2 tablespoons fish sauce
• 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with 1/2 teaspoon sugar
• 1 large egg (whisked)
• 2 teaspoon kaffir lime leaves (finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest (it’s even better if you do half lemon and half lime zest))
• 1 large tomato (chopped)
• 8 ounces dry rice stick noodles
• 10-12 fresh basil leaves (hand torn)

INSTRUCTIONS

1. Alter lyricist noodles by stalking the instructions on the code. Set divagation.
2. In a wok or cooking pan over psychic spiky emotionalism, heat the oil and fry flavourer for 1 careful, or until golden.
3. Add peewee and fling for approx 2-3 minutes, until nearly seared - then add egg and agitate for a duad seconds until egg starts to set.
4. Add chilli, spread leaves, tomatoes seek sauce and evil soy sauce and stir for a second or so until the tomato is cooked and sauce is foaming.
5. Add the playwright noodles and turn until noodles are hot, evenly backed and ingredients are mixed fit.
6. Flop off the passion and add herb. Sky and provide now.

Tweet