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Drunken Noodles
Created by: Howcan Team
Ingredients
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/2 onion, sliced
- 1 bell pepper, sliced
- 2 Thai chilies, sliced
- 1 cup sliced chicken, beef, or tofu
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/4 cup Thai basil leaves
- 1/4 cup cilantro leaves
- 1/4 cup green onions, chopped
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a wok or large skillet, heat 2 tbsp of vegetable oil over high heat.
- Add 3 cloves of minced garlic and stir-fry for 30 seconds.
- Add 1/2 sliced onion, 1 sliced bell pepper, and 2 sliced Thai chilies. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
- Push the vegetables to the side of the wok and add 1 cup of sliced chicken, beef, or tofu. Cook until the meat is no longer pink.
- Add the cooked noodles to the wok, followed by 2 tbsp of oyster sauce, 2 tbsp of soy sauce, 1 tbsp of fish sauce, and 1 tbsp of sugar. Toss everything together until well combined.
- Add 1/4 cup of Thai basil leaves, 1/4 cup of cilantro leaves, and 1/4 cup of chopped green onions. Toss to combine and cook for an additional 1-2 minutes.
- Remove from heat and serve hot. Enjoy your delicious Drunken Noodles!
Drunken Noodles, also known as Pad Kee Mao, is a popular Thai dish with a spicy kick. Legend has it that the dish was created by a drunken chef who threw together a mix of ingredients to satisfy his late-night cravings. This resulted in a flavorful combination of wide rice noodles, Thai basil, chili, and a savory sauce. Today, Drunken Noodles can be found in Thai restaurants worldwide, with variations in spice levels and additional ingredients such as bell peppers, onions, and protein options like chicken, beef, or tofu. For an authentic experience, visit Thailand's bustling street food markets to savor the best version of this dish.
30 min
4
450 calories
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