Drunken Noodles (Pad Kee Mao) Recipe by Miriam Hershman
Cooking Instructions 45 min 1 Sauce: Mix 2 tbsp Oyster sauce, 2 tbsp fish sauce, 2 tbsp Light Soy Sauce, 2 tbsp Dark Soy Sauce and 1 tsp Sugar. 2 Prepare the noodles. If using wide rice noodles, carefully separate the noodles apart. If using spaghetti or ramen, boil according to package directions and set aside. 3 Prepare the protein. Cook the protein of your choice in a teaspoon of light soy sauce and set aside. 4 Turn your pan to medium high heat. Sauté garlic and chilis for 30 seconds until fragrant. 5 Add in carrots and bell peppers (if using). 6 Turn heat up to high. Toss in the noodles and immediately top with sauce. Mix it so it is well-coated. 7 Let the noodles sit at high heat for a few minutes until they caramelize. This will help bring the flavor out. 8 Turn heat off. Stir in the basil. 9 Serve and enjoy. Top with chili flakes if you want more spice! 1 Sauce: Mix 2 tbsp Oyster sauce, 2 tbsp fish sauce, 2 tbsp Light Soy Sauce, 2 tbsp Dark Soy Sauce and 1 tsp Sugar. 1 Sauce: Mix 2 tbsp Oyster sauce, 2 tbsp fish sauce, 2 tbsp Light Soy Sauce, 2 tbsp Dark Soy Sauce and 1 tsp Sugar. 2 Prepare the noodles. If using wide rice noodles, carefully separate the noodles apart. If using spaghetti or ramen, boil according to package directions and set aside. 2 Prepare the noodles. If using wide rice noodles, carefully separate the noodles apart. If using spaghetti or ramen, boil according to package directions and set aside. 3 Prepare the protein. Cook the protein of your choice in a teaspoon of light soy sauce and set aside. 3 Prepare the protein. Cook the protein of your choice in a teaspoon of light soy sauce and set aside. 4 Turn your pan to medium high heat. Sauté garlic and chilis for 30 seconds until fragrant. 4 Turn your pan to medium high heat. Sauté garlic and chilis for 30 seconds until fragrant. 5 Add in carrots and bell peppers (if using). 5 Add in carrots and bell peppers (if using). 6 Turn heat up to high. Toss in the noodles and immediately top with sauce. Mix it so it is well-coated. 6 Turn heat up to high. Toss in the noodles and immediately top with sauce. Mix it so it is well-coated. 7 Let the noodles sit at high heat for a few minutes until they caramelize. This will help bring the flavor out. 7 Let the noodles sit at high heat for a few minutes until they caramelize. This will help bring the flavor out. 8 Turn heat off. Stir in the basil. 8 Turn heat off. Stir in the basil. 9 Serve and enjoy. Top with chili flakes if you want more spice! 9 Serve and enjoy. Top with chili flakes if you want more spice! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Japanese Spicy Hot Pot Base (Akakara nabe inspired) Vietnamese Chicken Noodle (Dry) Miến Gà Trộn Vietnamese Shaking Beef One Pan Zucchini “enchiladas” Sushi Bake Sandwich Japanese Spicy Hot Pot Base (Akakara nabe inspired) Vietnamese Chicken Noodle (Dry) Miến Gà Trộn Vietnamese Shaking Beef One Pan Zucchini “enchiladas” Sushi Bake Sandwich Japanese Sweet Potato Rice Moringa Pista Laddu- Gluten Free Dahi Bhalla Fruit Custard Assorted Thandai with Thandai mix Leftover cabbage sy fritters Vietnamese Chicken Noodle (Dry) Miến Gà Trộn Besan Baadam Barfi Coconut Milk Thandai Rose Thandai Japanese Sweet Potato Rice Moringa Pista Laddu- Gluten Free Dahi Bhalla Fruit Custard Assorted Thandai with Thandai mix Leftover cabbage sy fritters Vietnamese Chicken Noodle (Dry) Miến Gà Trộn Besan Baadam Barfi Coconut Milk Thandai Rose Thandai