Thai Drunken Noodles
Thai Drunken Noodles, otherwise known as Pad Kee Mao, is a delicious stir fry dish made with rice noodles, your protein of choice, and a spicy savory sauce that you won't be able to get enough of!
Servings:4 servings
Ingredients
For the Noodles
- 12 oz top sirloin steak, thinly sliced (see note)
- 1 tbsp cornstarch
- 1 tsp soy sauce
- 12 oz wide rice noodles
- 2 tbsp canola oil, plus 1 tsp
- 2 bell peppers, thinly sliced
- 1 cup sugar snap peas, halved
- 2 banana shallots, thinly sliced
- 4 tsp minced garlic
- 4 large green onions, sliced
- ½ cup Thai basil or fresh cilantro
- lime wedges, to serve
For the Stir Fry Sauce
- 2 tbsp oyster sauce, see note
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp fish sauce
- 1 tbsp sriracha
- 4 tsp runny honey
- 2 tsp red pepper flakes
- ½ tsp ground ginger
Instructions
- Combine the sliced steak, cornstarch, soy sauce, and 1 tsp of canola oil in a small bowl and set aside while you prepare the rest of the ingredients, and whisk together the ingredients for the stir fry sauce. Prepare the rice noodles as per the packet instructions.
- Heat a large wok, skillet, or non-stick frying pan over high heat. Add 1 tbsp of the remaining canola oil, and cook the steak until just cooked through. Remove from the pan and set aside.
- If necessary, add the remaining 1 tbsp of oil to the pan before cooking the bell peppers and sugar snap peas until just tender. Add the sliced shallots and the garlic and cook for another minute or two until fragrant.
- Reduce the heat to medium. Return the steak to the pan and add the noodles. Add the green onion and stir fry sauce, and cook until the sauce has reduced enough that it is clinging to the noodles.
- Remove from the heat and stir in the Thai basil or the cilantro just before serving.
Notes
- For a meat-free version of these noodles, simple leave out the steak, cornstarch, 1 tsp of soy sauce and the additional 1 tsp of canola oil and proceed with the recipe.
- For an oyster sauce substitute, double the amount of fish sauce to 2 tbsp and up the soy sauce to 2 1/2-3 tbsp, to taste.
Nutrition
Calories: 568 kcal, Carbohydrates: 90 g, Protein: 26 g, Fat: 11 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 0.03 g, Cholesterol: 50 mg, Sodium: 1499 mg, Potassium: 672 mg, Fiber: 5 g, Sugar: 11 g, Vitamin A: 2687 IU, Vitamin C: 98 mg, Calcium: 80 mg, Iron: 4 mg