Thai
Pad Kee Mao (Thai Drunken Noodles)
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
452Calories
8.3gProtein
4.8gFat
81.4gCarbs
9.5gSugar
6.2gFiber
1380mgSodium
0mgChol
0.9gSat Fat
620mgPotassium
85mgCalcium
3.2mgIron
0mcgVitamin B12
95mgVitamin C
Goes well with
Thai Iced Tea
local
Singha Beer
international
dairy-free
nut-free
Instructions
1
Cook the noodles according to packet instructions, then drain and set aside.
2
Pound the garlic and Thai bird's eye chillies into a coarse paste, or blend/chop them finely.
3
Mix all the sauce ingredients (oyster sauce, light soy sauce, dark soy sauce, fish sauce, stevia) in a bowl and keep aside.
4
Heat a wok on high heat and coat lightly with cooking spray. Add the chilli-garlic paste and cook for under a minute until fragrant.
5
Add the broccoli, carrot, baby corn, bell pepper and half the spring onions. Season with salt and sauté until slightly softened but still crunchy.
6
Add the cooked noodles and sauce mix. Toss well until everything is evenly coated.
7
Add the remaining spring onions and Thai basil. Toss and cook for another minute until fragrant.
8
Serve hot as a lighter, spicy, saucy Pad Kee Mao.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200 g200 g rice noodles
- 2-4 spray cooking spray
- 10-12 small Thai bird's eye chillies
- 14-16 cloves garlic cloves
- 100 g100 g broccoli (stems and leaves)
- 22 whole, thinly sliced carrot
- 6-8 pieces, diced baby corn
- 22 whole, sliced red bell pepper
- 22 cup, whites and greens separated spring onions
- 1/2 cup1/2 cup Thai basil
- 22 pinch, to taste salt
- 2 tbsp2 tbsp oyster sauce
- 1 tbsp1 tbsp light soy sauce
- 2 tbsp2 tbsp dark soy sauce
- 1 tbsp1 tbsp fish sauce
- 2 tsp2 tsp stevia
