DRUNKEN NOODLES WITH SHRIMP (PAD KEE MAO) (THAI)
DRUNKEN NOODLES WITH SHRIMP
(PAD KEE MAO) (THAI)
We had Thai food back to back at 2 different restaurants last week and we tried the drunken noodles, one of our favorite dishes, at both places. Though the noodles tasted slightly different at the two restaurants, they were both quite good. I decided that I had to make my own version, which would be as close as possible to what is sold on the streets of Bangkok. After looking through many recipes I settled for Jet Tila’s recipe from his cookbook: ‘101 Asian dishes you need to cook before you die’. It turned out very well. You can turn up or down the heat level with simple tweaks. The key to making this dish, is to have the wok/skillet very hot. Once you have assembled all the ingredients, it is very quick to cook.
Fresh rice noodles are available at most Asian groceries. If you can’t get the fresh noodles, prepare dried noodles as per package instructions and use.
Ingredients:
1 pack (2lb) fresh rice flat noodles
For Sauce:
4 tbsp sweet soy sauce
2 tbsp oyster sauce
3 tbsp fish sauce
2 tbsp brown sugar
2 tsp Sriracha chilli sauce
2 tsp minced garlic
10-15 Thai basil leaves, chopped
For Noodles:
4-6 tbsp peanut oil
4-5 cloves of garlic minced
1-2” piece of ginger minced
3-4 eggs
3-4 Thai chillies, thinly sliced
10-15 large shrimp, shelled and deveined
1 medium white onion, thinly sliced
Bunch of Thai basil leaves
1 cup cherry tomatoes, halved
5-6 green onions, sliced
Method:
Separate the fresh rice noodles and set aside.
Make the sauce: Combine all the ingredients in a bowl, mix together and set aside.
Heat a large wok or skillet over high heat.
Add the peanut oil and swirl to coat.
When smoking hot, add the ginger and garlic and fry for 1-2 minutes.
Add the sliced Thai chillies and fry for 1 minute.
Crack the eggs and add to the skillet, scramble lightly for 1-2 minutes.
Add shrimp and fry for 1-2 minutes.
Add the sliced onion and fry for 3-4 minutes.
Add the green onions and fry for 1 minute more.
Add the rice noodles, basil leaves, tomatoes and the sauce. Stir fry over high heat to combine for 4-5 minutes. Scrape the bottom if noodles stick.
Serve hot topped with more basil leaves.
