Drunken Noodles

INGREDIENTS:

STIR-FRY INGREDIENTS:

  • 8 ounces (dry) rice stick noodles
  • 2 Tablespoons peanut or vegetable oil, divided
  • 1 pound raw jumbo shrimp, peeled and deveined (*or you can sub in your desired protein or tofu)
  • 4 cups (packed) Chinese broccoli, chopped into bite-sized pieces with the stems and leaves separated
  • 1 red bell pepper, cored and cut into bite-sized pieces
  • 4 cloves garlic, peeled and minced
  • 3 green onions, chopped into 1-inch pieces
  • 2 eggs, whisked
  • 1 1/2 cups packed fresh Thai basil leaves
  • stir-fry sauce (see below)
  • (optional: lime wedges, for serving)

STIR-FRY SAUCE:

  • 2-3 Tablespooons low-sodium soy sauce
  • 2 Tablespoons oyster sauce
  • 2 Tablespoons fish sauce
  • 1 Tablespoon sweet dark soy sauce
  • 1 Tablespoon Thai garlic chili sauce, or more/less to taste

DIRECTIONS:

TO MAKE THE DRUNKEN NOODLES (PAD KEE MAO):

  1. Prepare noodles al dente according to package instructions.  (Or if there are no instructions, I recommend placing the noodles in a large mixing bowl and pouring boiling water on top of them until they are submerged.  Wait 3-5 minutes until they are soft and al dente, then drain the water and set the noodles aside until ready to use.)
  2. Meanwhile, heat 1 Tablespoon oil in a large saute pan or wok over high heat.  Stir in the shrimp and cook for 4-6 minutes, flipping and stirring occasionally, until they are just cooked through.  (They should be pink and no longer translucent.)  Transfer the shrimp to a separate plate and set aside.
  3. Add the remaining 1 Tablespoon oil to the saute pan or wok.  Add the Chinese broccoli stems and red bell pepper, and saute for 3 minutes, stirring occasionally.  Add the garlic and green onions and continue sauteing for an additional 2 minutes, stirring frequently.
  4. Push the vegetables up along the side(s) of the saute pan, leaving a hole in the center.  Add the eggs, and quickly scramble them, stirring occasionally, until they are cooked.  (Alternately, you can also scramble the eggs beforehand and set aside until ready to use, or cook them simultaneously in another saute pan, if your current pan isn’t big enough.)
  5. Add in the cooked noodles, shrimp, fresh Thai basil, and stir-fry sauce, and give the mixture a good toss until everything is combined.  Continue cooking for 2 more minutes, tossing frequently.  Taste, and season with salt and pepper if needed.
  6. Serve immediately, garnished with lime wedges if desired.

TO MAKE THE STIR-FRY SAUCE:

  1. Whisk all ingredients together until combined.  Taste, and add more garlic chili sauce (or any of the other sauces) if you would like.

Recipe from gimmesomeoven

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s