Drunken noodles (pad kee mao)
Drunken noodles (Pad Kee Mao) — a Thai beef noodle stir-fry.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Beef, Thai
Ingredients
- 200 g flat rice noodles
- 2 pcs tblsp vegetable oil
- 3 pcs garlic
- 3 pcs birds-eye chillies
- 225 g sirloin steaks
- 100 g broccoli
- 1 pcs handful basil leaves
- 4 ml soy sauce
- 4 tbsp oyster sauce
- 1 ml fish sauce
- 1 pcs tblsp sugar
Instructions
- Prepare the noodles following the package directions, drain them, and leave to one side.
- Whisk together the sauce ingredients in a small bowl or measuring jug, then set aside.
- Place a large wok or frying pan over high heat and add the oil to heat.
- Toss in the garlic and chilli and stir-fry for roughly 20 seconds, until they begin to take on a light golden colour.
- Add the steak and cook, stirring, for about 1 minute until it's seared and beginning to brown.
- Introduce the broccoli and continue stir-frying for an additional minute.
- Add the noodles and pour over the sauce, then stir-fry for 1–2 minutes until everything is well combined and steaming hot.
- Fold in the basil, then remove the pan from the heat.
- Serve straight away to prevent the ingredients from overcooking.