"Vegetarian version of the popular Thai dish with grape tomatoes, Thai basil and a spicy sauce."
Thai Drunken Noodles - Pad Kee Mao
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Prep time 5mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound rice noodles
- 3 peeled and minced garlic cloves
- 2 fresh chopped Thai chillies
- 1 cup sliced into halves grape tomatoes
- 1/2 cup roughly chopped Thai basil
- 1 tablespoon olive or coconut oil
Sauce
ingredients
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons sweet soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons raw sugar
- 1 tablespoon water
Method
Step 1
Cook rice noodles according to package directions. Rice with cool water and set aside
Step 2
In a small bowl combine all sauce ingredients and stir. Set aside.
Step 3
Heat oil in a wok or large skillet. Sauté garlic and Thai chilies for 2 minutes. Add in tomatoes, basil, sauce and noodles and cook for an addition 2-3 minutes, making sure all ingredients are fully incorporated. Remove heat and allow sauce to thicken.
Step 4
Transfer noodles to a bowl. Garnish with more Thai basil.