Drunken Noodles with beef (Pad Kee Mao Nuer)

There are many different versions of this dish. Some are made with rice noodles and some are made with spaghetti noodles. Different vegetable can be used for this dish. It is the spiciest noodle dish around so be sure to drink alot of water.

Ingredients | Serve 4

4 ounces beef sirloin, slices thinly into bite-size pieces

1 tablespoon oyster sauce

6 ounces dried, flat rice noodles

3-5 Thai chilies

1 shallot

4 cloves garlic

¼ cup vegetable oil

¼ cup chopped yellow onions

2 tablespoons fish sauce

3-4 tablespoons dark soy sauce

2 teaspoons sugar

½ cup chicken stock or water if needed

2 handfuls Thai basil
  1. Marinate beef with oyster sauce for 15 minutes
  2. Soak noodles in hot tap water for 15 minutes and rinse with cold water
  3. Make a paste by combining the chilies, shallot and garlic using a mortar and pestle or food processor. You can also mince the ingredients well and mix them together.
  4. Heat a wok or a deep fry pan over medium heat. Add oil and fry the paste for about 10 seconds, until fragrant. Add beef and stir-fry until beef is mostly cooked, about 1 minute
  5. Add yellow onions and sauté until translucent, about 1 minute. Add noodles and season with fish sauce, soy sauce, and sugar. If the noodles are still hard, add a little stock or water to the stir-fry and stir until cooked. Add basil at the very end and stir for another 30 seconds until basil is wilted. Remove from heat and serve hot.

Hot soaking noodles

Flat rice noodles are the only noodles that should be soaked in hot water. They are larger in size, which makes them harder to cook on home stovetops. Soaking them in hot water first will help you cook the noodles faster. Make sure to rinse the noodles in cold water to stop them from cooking so they don’t get mushy when stir-frying.


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