Pad Kee Mao or Drunken Noodles


FROM - DelightfulDeliciousDelovely.com

Pad Kee Mao or Drunken Noodles

INGREDIENTS

2 packages (4 pounds) of fresh wide rice noodles - or dry substitute cooked according to directions.

3 TBS dark soy sauce

1 TBS sweet soy sauce

1 TBS oyster sauce

4 TBS fish sauce

6 TBS sambal oelek (less or more - according to your tolerance for heat)

1 lime

3 TBS canola or peanut oil

6 garlic cloves - minced

6 eggs

1 medium onion - sliced

1 large shallot - chopped

1 red bell pepper - sliced into slivers with a little set aside - diced & reserved for garnish

1 cup Thai basil - chopped

6 large mushrooms - sliced (optional)

5 heads bok choy (optional) - or other meat/fish/veggies of your choice


DIRECTIONS

Soak & separate your fresh noodles - or cook dry ones according to instructions.  Set aside in a colander - rinsing occasionally so they don't stick & set.

Scramble the eggs in a small pan & set aside.

Heat the oil in a wok or other LARGE pan and add the garlic, onions, shallot & mushrooms & saute until the onions are soft.

Add the red bell pepper & saute another minute or two.

Blend the sweet soy sauce, dark soy sauce, oyster sauce & fish sauce in a bowl & add to the onion mixture in the wok.

If you are using a meat or fish - add that here & saute until done.  I did not use anything like that in my version.

Add HALF the noodles & stir them in well until they are well coated with the sauce.  They should look pretty dark & unappealing.  These noodles might break up a bit, too.  That's fiine - let them.  These dark & broken apart noodles will serve as a kind of sauce on the second portion of noodles added later.  Add the sambal oelek & the juice of the lime & stir it in well.  A few minutes before you are ready to serve the dish - carefully mix in the remaining noodles, bok choy, Thai basil & the scrambled eggs.  Try not to break up the noodles  - striving to keep as many as possible in the longest possible length and maybe don't stir so much - so that not all the noodles get completely covered in sauce.  Cook 2-3 minutes or until the bok choy is wilted but still vibrant.

Serve on individual plates & garnish with diced red bell pepper and/or some sliced Thai basil.  Extra sambal oelek can be added individually by those who want a hotter dish.

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