Drunken noodles (pad kee mao)
Allergens: Fish, Gluten, Molluscs, Soya
Thailand's hot, boozy-name noodles, wide rice noodles wok-fired with beef and chilli.
Ingredients
- Vegetable oil 2 tbsp
- Sugar 1 tbsp
- Soy sauce 4 tbsp
- Fresh basil
- Broccoli 100 g
- Fresh chilli 3
- Garlic 3 clove
- Beef steak 225 g
- Fish sauce 1 tsp
- Oyster sauce 4 tbsp
- Rice noodles 200 g
Method
- 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.