Thai Drunken Noodles (Pad Kee Mao)

This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 570 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 tablespoons minced garlic
• ¼ cup sliced onion
• 1 cup chopped broccoli
• ½ cup chopped carrots
• 1 pound dried rice noodles
• 2 tablespoons dark soy sauce
• 2 tablespoons fish sauce
• 1 red bell pepper, cut into 1-inch pieces
• 3 tablespoons oil, divided
• ¼ cup sliced Thai chiles
• 2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
• 1 cup pea pods
• 1 cup chopped fresh Thai basil

Recipe Instructions

Step 1

Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.

Step 2

Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.