Recipe for Drunken Noodles (pad khee mao) in Thai and English
Here is the tasty recipe for a Thai Dish called Drunken Noodles. I am post the recipe in both Thai and English so you can have you sweetheart cook it for you!!
Drunken noodles
- 2 tablespoons vegetable oil
- 1 1/4 cup (1/4 kilo, 1/2 lb) fresh wide rice noodles
- 1/2 cup baby corn (about 6 ears)
- 1/2 cup white tofu, pressed (or 1/2 cup seafood such as squid & shrimp, or meat pieces)
- 2 tablespoons fresh peppercorns
- 2 tablespoons chopped garlic
- 1 tablespoon smashed small thai chilies
- 1 sliced orange chili (about 1 tablespoon)
- 1/2 cup packed holy basil leaves & flowers
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon black soy sauce
- 1 1/2 teaspoons golden mountain soy sauce
- 1 tablespoon white soy sauce or fish sauce (or more to taste)
- 2 teaspoons white sugar
- about 4 tablespoons water
- 1/4 teaspoon vinegar
1. Separate the noodles by peeling them apart one at a time. Set aside.
2. Prepare your ingredients: Slice the baby corns into 1/2 lengthwise. Crush the garlic and chilies, and set aside. Pick off the leaves & flowers of the basil, and set aside. Chop the large chili into rings.
3. If you’re using tofu, pre-fry it in hot oil until browned. Set aside.
4. Add the oil to a pan, and heat on high until it’s dancing around. Then add the garlic, chilies and green peppercorns. Keep stirring so it doesn’t burn.
5. When the garlic turns light brown, add the veggies & meat/seafood if adding. Keep stirring and cook until finished, about a minute. You may need to add a few tablespoons of water to help things not stick.
6. Add the tofu (if adding), then the noodles. You may need to add a bit more water if the pan gets too dry. Don’t add a lot, or the noodles will get mushy.
7. After frying for a minute or two, add the soy sauces, sugar and oyster sauce. Stir well to mix.
8. Add the basil & vinegar. Stir to mix. When the basil is wilted it’s done.
