Spicy Drunken Noodle with shrimp. Pad Kee Mao, It's one of the popular noodle dish sell at my mom's restaurant. The spiciness of Thai chili and a romantic of basil make this noodle dish unique but yet simple to make.
NOTE: If using dried, soak the noodles with hot tap water for about 15-20 minutes, Then drain them and set aside.
Fresh noodle can be purchased and most Asian grocery store.
Steam broccoli before add into the noodle will help cut down the cooking time, and the noodle doesn't get too mushy when cook too long.
INGREDIENTS
2 handfull Fresh Wide Flat Fresh Rice Noodle
10 Shrimp, Head on, peeled and deveined
1 c. Cherry Tomato
1 c. Broccoli, cut into florets
2 eggs
Handful of Basil
4 cloves Garlic
5-8 Thai Chillies
2 tbsp Oyster Sauce
2 tbsp Light Soy Sauce
2 tbsp Sugar
2 tsp Fish Sauce
3 tbsp Oil
DIRECTIONS
Crush garlic and chilies in mortar and pastal.
Heat oil in a wok over high heat and fry chillies and garlic for about 10 seconds or until fragrant. Add shrimp and cook till the shrimp turn pink about 1 minute.
Add noodle and soy sauce, oyster sauce, fish sauce and sugar. Toss and cook for a minutes, add broccoli and tomato, stirring frequently.
Push the noodle up to on one side of the wok and add a splash of oil in the wok, then crack in an egg. Scramble the egg and let in cook for 30 seconds.
Fold noodle over the egg, and give it a quick stir.
Add basil and stir quickly, then turn of the heat.
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