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Drunk Noodles: Pad Kee Mao

drunken-noodles-pad-kee-mao-2OPTM
Cuisine: Thai
Serves: 3-4
Ingredients
  • 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
Instructions
  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.
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Esta entrada fue publicada el octubre 2, 2016 por en EATERY.
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