La(s) nota(s) fácil(es)

Drunk Noodles: Pad Kee Mao

Cuisine: Thai
Serves: 3-4
  • 1 tablespoon canola oil
  • 2 garlic cloves, finely chopped
  • 1-2 Thai chilis (omit if you prefer not-spicy)
  • 10-12 shrimp, uncooked and removed from their shells (thawed if previously frozen)
    OR pork, chicken, beef, tofu!
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with ½ teaspoon sugar
  • 1 large egg, whisked
  • 2 Kaffir lime leaves, finely chopped OR substitute with 1½ teaspoon finely chopped lime zest (it’s even better if you do half lemon and half lime zest)
  • 1 medium tomato, chopped
  • 8 ounces dry rice stick noodles
  • 2 tablespoons fresh basil leaves, torn
  1. Prepare rice noodles by following the instructions on the package. Set aside.
  2. In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
  3. Add shrimp and toss for approx 2-3 minutes, until almost cooked – then add egg and stir for a couple seconds until egg starts to set.
  4. Add chili, lime leaves, tomatoes fish sauce and dark soy sauce and stir for a minute or so until the tomato is cooked and sauce is bubbling.
  5. Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
  6. Turn off the heat and add basil. Toss and serve immediately.


Introduce tus datos o haz clic en un icono para iniciar sesión:

Logo de WordPress.com

Estás comentando usando tu cuenta de WordPress.com. Cerrar sesión /  Cambiar )

Google+ photo

Estás comentando usando tu cuenta de Google+. Cerrar sesión /  Cambiar )

Imagen de Twitter

Estás comentando usando tu cuenta de Twitter. Cerrar sesión /  Cambiar )

Foto de Facebook

Estás comentando usando tu cuenta de Facebook. Cerrar sesión /  Cambiar )


Conectando a %s


Esta entrada fue publicada el octubre 2, 2016 por en EATERY.
A %d blogueros les gusta esto: