Pad Kee Mao (Drunken Noodles)
Makes 2 servings
Ingredients
7 oz rice noodles (half of a pack)
2 tablespoons vegetable oil
1 tablespoon garlic, smashed and chopped
“Prik Kee Noo” Thai chilis, to taste, smashed and cut in half (2 chilis for medium spice)
½ lb protein of choice (shrimp, chicken, tofu, etc.)
1/2 cup vegetables (ie. baby corn, Gailan (chinese broccolli), cauliflowers - all should be chopped into a bite size)
3 tablespoon thaimee Pad Kee Mao sauce, or to taste
2 bunches Thai holy basil (or regular Thai basil), or to taste
3 Makrut lime leaves, or to taste
2 pieces long chili pepper, or to taste
2-3 sprig young peppercorn , optional
Instructions
In a medium mixing bowl, cover dry noodles with room temperature water and let them hydrate for about an hour, prior to cooking. Once softened, drain and set aside.
*if noodles are not soft after an hour, you can use warm water (not hot water) to help soften
Heat vegetable oil in a sauté pan, wok or heavy bottomed ceramic pot or cast iron pan on medium heat. Add garlic and chilis, and sauté until fragrant (about 1 minute).
Add in protein of your choice. Sauté until cooked through, abut 3-4 minutes.
*The thinner you slice your protein the faster it will cook through. You can also marinate the protein with the sauce prior to cooking. 2 teaspoons would be plenty for ½1/2 lb of the protein of your choice.
Bring in the noodles and Thaimee Pad Kee Mao sauce and stir unitil the noodles are softened, cooked and well mixed with the rest of the ingredients.
Tear the Thai holy basil leaves to release their oils. Add the basil leaves, kaffir lime leaves, long pepper and young peppercorn to the pot. Mix well. Enjoy!
