Drunken Noodles

One of my favorite items to order in a Thai restaurant is the Pad Kee Mao or Drunken Noodles. They don’t have an alcohol in them but the name comes from the fact that it’s most ordered and eaten after a long night of drunken fun. Spicy slightly oil slicked noodles is a beloved street food treat that readily soaks up all the alcohol in our system, often called a hang over cure. Luckily I’ve never needed to be drunk to enjoy this. I quickly put this together for dinner last minute when my Sister called and told me they (her hubby and my niece) were coming over. The hardest part really is prepping the ingredients (which really isn’t that hard at all) before stir-frying together.

When choosing your Rice Noodles or Rice Sticks, be sure to get the XL size or 10mm for this recipe, fresh ho fun is best but in a pinch dried noodles work well also. I personally prefer Three Lady brand, but they didn’t have the size I wanted that day.

INGREDIENTS:
Sauce:
4 tbsp thick soy sauce
3 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp rice wine
1 tbsp sugar
1 tbsp lime juice
3 tbsp sambal oelek (optional, can use less if you don’t like spicy)
1/2 cup hot water

Omelet:
2 eggs
3 tbsp warm water
black pepper
2 tsp oil

Noodles:
1/2 lbs ground pork
14 oz XL rice noodles, soaked and re-hydrated
2 cups fried tofu
1/2 cup hot water
3 tbsp oil
3 garlic cloves, minced
4 scallions, thinly sliced, whites and greens separated
1/2 medium white onion, thinly sliced
1 1/2 cup Thai basil leaves, loosely packed
2 medium tomato, halved then cut into fours
2 large yellow peppers, thinly sliced
16 oz bean sprouts
black pepper
extra limes

METHOD:
1. Soak dried noodles in hot water for at least 15 mins

2. Heat pan over medium high heat. Mix together eggs, warm water and black pepper. Beating until fluffy. Add 1 tsp oil to pan, swirl to coat. Add half of the egg mixture and swirl to make a thin omelet, cook for 1 minute

3. Flip omelet over and cook for an additional 30 seconds. Remove and repeat process with rest of eggs.

4. While still piping hot, roll omelet and cut into thin strips. Set aside.

5. Add all ingredients for sauce in a small bowl, stirring to dissolve sugar. Set aside.
(Ok, so I sorta forgot to take this picture!)

6. In a Wok or large skillet over medium heat, add oil, garlic and whites of scallions. Stir fry until fragrant about 1-2 minutes, take care not to let it burn.

7. Turn heat to high, add ground pork, cook until brown, being sure to break up any big clumps.

8. Add tomatoes, toss lightly and cook until they just start releasing juices, about 2 minutes.

9. Add sauce and fried tofu, toss together and bring to a boil

10. Drain re-hydrated noodles.

11. Add noodles, onions and yellow pepper strips, toss to coat in sauce and cook until noodles are tender. About 4-5 minutes. I suggest using tongs or large cooking chopsticks for this part.

12. Add bean sprouts, basil and black pepper, toss and let cook another minute.

13. Turn off heat and add the thinly sliced omelets and scallion greens. Toss together and serve with a side of limes.

COOKING NOTES:
1. You can easily swap out the pork and tofu for beef, chicken, your favorite seafood or leave out the meat all together for a vegetarian treat
2. Remember not to over work the noodles, you don’t want to break them or it’ll just be mush!

This recipe is incredibly personable. Don’t like a lot of fish sauce? Add less, like things a bit sweeter? Add more sugar, like it really spicy? Stir fry in some chilies as well as using chili sauce. I’ve made this many times over the years and it’s always been a popular dish for quick dinners and potluck with friends.

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