Drunken Noodles (Pad Kee Mao)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 295.7
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 991.4 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 3.9 g
- Protein: 15.9 g
View full nutritional breakdown of Drunken Noodles (Pad Kee Mao) calories by ingredient
Introduction
My favorite Thai dish. I like to have it spicy and mellow it out with a side of rice. Vegetarian Oyster sauce can be hard to find. I found it at a big name supermarket labeled as Vegetarian Stir Fry Sauce. My favorite Thai dish. I like to have it spicy and mellow it out with a side of rice. Vegetarian Oyster sauce can be hard to find. I found it at a big name supermarket labeled as Vegetarian Stir Fry Sauce.Number of Servings: 4
Ingredients
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12 oz. Fresh or dried rice noodles
2 Tbs + 1tsp peanut oil
1/4 cup soy sauce or Tamari
2 Tbs Oyster sauce (Vegetarian)
1 tsp palm sugar or other natural sweetener
2 cups drained and diced extra firm tofu
1 small red onion, cut into thin half moons
3 garlic cloves, minced
2 Thai chilies or other hot chile peppers (or to taste), seeded and minced
2 cups broccoli florets, blanched for 1 minute in boiling water and drained
1.5 cup loosly packed Thai Basil
1/2 cup bean sprouts
Directions
1. Prepare noodles according to package directions
2. In a small bowl, combine soy sauce, oyster sauce, and sugar. Set aside
3. heat peanut oil in large skillet or wok over medium high heat. Add tofu and cook, stirring, until golden, about 1 minute. remove from skillet and set aside.
4. Add onion to skillet and stir-fry to soften slightly, about 2 minutes. Add garlic and chiles and stir-fry until fragrant, about 30 seconds. Add the sauce mixture, broccoli, noodles, tofu, and basil and stir-fry until hot, about 4 minutes. Taste and adjust seasonings.
5. Transfer to a serving platter, sprinkle with sprouts, and serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user POISON489.
2. In a small bowl, combine soy sauce, oyster sauce, and sugar. Set aside
3. heat peanut oil in large skillet or wok over medium high heat. Add tofu and cook, stirring, until golden, about 1 minute. remove from skillet and set aside.
4. Add onion to skillet and stir-fry to soften slightly, about 2 minutes. Add garlic and chiles and stir-fry until fragrant, about 30 seconds. Add the sauce mixture, broccoli, noodles, tofu, and basil and stir-fry until hot, about 4 minutes. Taste and adjust seasonings.
5. Transfer to a serving platter, sprinkle with sprouts, and serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user POISON489.
Member Ratings For This Recipe
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TRAPEZEGAL
