Drunken Noodles (Pad Kee Mao)
A bold and fiery Thai stir-fry with tender sirloin, flat rice noodles, and fresh basil in a rich, savoury sauce. Ready in minutes, this classic street-food dish delivers an irresistible hit of heat and umami.
Ingredients
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Sirloin steakβ 225 g 1 pcs
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Vegetable Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Flat Rice Noodlesβ 200 g π§ 181.8 ml π₯ ΒΎ cup
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Soy Sauceβ 71 g π§ 59.2 ml π₯ 4 tbsp
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Oyster Sauceβ 62.1 g π§ 59.2 ml π₯ 4 tbsp
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Broccoliβ 100 g ΒΌ pcs
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Garlicβ 15 g π§ 3 pcs
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Basil Leavesβ 50 g 16β pcs
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Fish Sauceβ 5.2 g π§ 4.9 ml π₯ 1 tsp
Also in this recipe
- Birds-eye Chillies 3
Total nutrition
1037 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Prepare the rice noodles according to the packet instructions, then drain and set aside. Combine the soy sauce, oyster sauce, fish sauce, and sugar in a small bowl, stir well, and set aside.
- Heat 2 tablespoons of vegetable oil in a large wok or frying pan over a high heat. Add the chopped garlic and chillies and stir-fry for about 20 seconds until just starting to turn golden. Add the 225 g sirloin steak and stir-fry for 1 minute until seared and beginning to brown. Add the 100 g broccoli and stir-fry for a further minute, then add the drained noodles and pour over the sauce. Stir-fry for another 1β2 minutes until everything is well combined and piping hot.
- Stir through a handful of fresh basil leaves, turn off the heat, and serve immediately to avoid overcooking.
Source:
TheMealDB
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