Drunken Noodles – Pad Kee Mao

Ingredients


    1 tablespoon vegetable or grapeseed oil
    2 cloves garlic (minced)
    1–2 Thai chili (finely chopped. Omit if you prefer not spicy)
    10–12 shrimp (uncooked and removed from their shells (thawed if previously frozen))
    2 tablespoons fish sauce
    2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with 1/2 teaspoon sugar
    1 large egg (whisked)
    2 teaspoon kaffir lime leaves (finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest (it’s even better if you do half lemon and half lime zest))
    1 large tomato (chopped)
    8 ounces dry rice stick noodles
    10–12 fresh basil leaves (hand torn)

Instructions


  • Prepare rice noodles by following the directions on the package. Set aside.
  • in an exceedingly pan or frypan over medium high heat, heat the oil and fry garlic for one minute, or till golden.
  • Add shrimp and toss for approx 2-3 minutes, till virtually grilled – then add egg and stir for a handful seconds till egg starts to line.
  • Add chili, lime leaves, tomatoes fish sauce and dark condiment and stir for a second some till the tomato is grilled and sauce is effervescent.
  • Add the rice noodles and toss till noodles area unit hot, equally coated and ingredients area unit mixed well.
  • put off the warmth and add basil. Toss and serve in real time.


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