Easy Thai that's better than takeout. Pad kee mao, or drunken, noodles take minutes to make.
Author: adapted from New York Times Cooking
Recipe type: Main
Cuisine: Thai
Serves: 4 servings
Ingredients
4 Tbsp. fish sauce
2 Tbsp. dark sweet soy sauce (kecap manis)
1 tsp. rice vinegar
6 cloves garlic, minced
1 Tbsp. canola oil
1 medium onion, sliced
1 pound ground pork
1 medium red or orange bell pepper, sliced
12 ounces fresh rice noodles
2 handfuls Thai or holy basil leaves
Instructions
Whisk together the fish sauce, soy sauce and vinegar, and set aside.
Put a wok (or a large frying pan) over medium-high heat; when it’s hot, add the oil, the garlic, and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the sauce. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
Add the peppers and noodles. Turn the heat to high, and add almost all of the sauce (save a spoonful or two to add later if needed). Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil, and serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/pad-kee-mao-drunken-noodles/