PAD KEE MAO (THAI GARLIC AND CHILLI NOODLES AKA DRUNKEN NOODLES)
Directions
- 1Cook the rice noodles according to package instructions.
- 2Sprinkle the beef strips with bicarbonate of soda and let them sit.
- 3Cook the beef in a pan for a few minutes on each side.
- 4Remove the cooked beef from the pan.
- 5Add garlic and chilli to the pan and cook on low for a few minutes.
- 6Add the sliced onion and green beans to the pan.
- 7Add bok choy to the pan and cook until tender but with a bite.
- 8Add the cooked noodles to the pan.
- 9Add the sauce, made with oyster sauce, dark soy sauce, light soy sauce, fish sauce, and brown sugar, to the pan.
- 10Add the cooked beef back into the pan.
- 11Combine all ingredients in the pan.
- 12Add fresh basil to the noodles.
- 13Serve the pad kee mao on a plate.
- 14Garnish with fresh chilli and a squeeze of lime.
- 15Garnish with sesame seeds.
Ingredients
- 5 cloves Garlic
- 3 to 4 Birdseye chilli
- 1 handful Basil
- Pak Choi
- Green beans
- 0.5 Onion
- 200 g Rice noodles
- 1 tsp Bicarbonate soda
- Thin beef slices
- 2.5 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1.5 tbsp Light soy sauce
- 1.5 tbsp Fish sauce
- 1 tsp Brown sugar
- Sesame seeds
- Lime
Equipment
PanTongsSpatulaWooden cutting boardColander
Tips
- Use any veg/protein that you like but lots of garlic is essential.
- Sprinkle the beef strips in bicarbonate of soda, this is a technique called velvetising and it gives the most tender tasty meat.
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