Drunken noodles (pad kee mao)
Wok-charred rice noodles, chili fire and a basil landslide — Thailand's late-night legend.
- Total
- 35 min
- Serves
- 4
Thailand's late-night legend: wide rice noodles seared in a screaming wok with garlic, bird's-eye chilies, sliced sirloin and broccoli, sauced with soy, oyster and fish sauce, then finished with a landslide of basil. 'Drunken noodles' promise no alcohol — just the kind of heat that sobers you up. Char, chew, fire, herb: all four, every bite.
Ingredients
- 200g Flat Rice Noodles
- 2 tblsp Vegetable Oil
- 3 cloves Chopped Garlic
- 3 chopped Birds-eye Chillies
- 225g Sirloin steak
- 100g Broccoli
- Handful Basil Leaves
- 4 tbsp Soy Sauce
- 4 tbsp Oyster Sauce
- 1 teaspoon Fish Sauce
- 1 tblsp Sugar
Instructions
- Prepare the noodles following pack instructions, then drain and set aside. Combine all the ingredients for the sauce in a small bowl or jug, and set aside.
- Heat the oil in a large wok or frying pan over a high heat and stir-fry the garlic and chilli for 20 seconds until just starting to turn golden. Add the steak and stir-fry for 1 minute until seared and starting to brown. Add the broccoli and stir-fry for another minute, then tip in the noodles and add the sauce. Stir-fry for another 1-2 mins until well combined and piping hot.
- Stir through the basil and turn off the heat. Serve immediately to avoid overcooking.
Nutrition (per serving)
- Calories
- 550
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 70 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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