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We hope you got insight from reading it, now let’s go back to drunken noodles stir-fried seafood (pad kee mao) #helpfulcook recipe. To make drunken noodles stir-fried seafood (pad kee mao) #helpfulcook you need 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Drunken noodles Stir-Fried Seafood (Pad Kee Mao) #HelpfulCook:
- Get Half packet of rice noodle
- Take 1 tbsp cooking oil (for noodles
- You need 4-6 dry red chilies
- You need 1 onion - finely chopped
- Provide 2 handful Thai basil (or any kind of basil)
- Take 2 tablespoons vegetable oil
- You need 2-3 handful green beans
- Provide 2-3 cloves garlic – finely chopped
- Use 3-5 red chilies – finely chopped
- Get 4-5 bunches baby pepper corn (Optional)
- Get Sauce
- Use 1 tbsp tablespoon light soy sauce
- Use 2 tablespoons oyster sauce
- Prepare 1 tablespoon fish sauce
- You need 1 1/2 sugar
- Provide Seafood - mussels, prawns, squid
Steps to make Drunken noodles Stir-Fried Seafood (Pad Kee Mao) #HelpfulCook:
- Boil rice noodles to just cooked for about 10 min.
- Rinse off water, drizzle some oil on and separate the noodles
- Medium heat pan, drizzle some oil, dry chilies in, quick stir to brown them up. Leave them aside.
- Finely chopped garlic and chili.
- Heat oil in the pan over medium heat and add mixture of garlic and chili. Sautee until fragrant.
- Add some seafood in stir well until seafood just cooked. Transfer them to a plate.
- Same pan medium heat, fry onion, rice noodles in, sauces in follow by green beans and young peppercorn.
- Transfer the seafood back in then Thai basil. Stir well.
- Serve with roasted dried chili.
The Thai words Kee Mao (ขี้เมา) mean drunkard. Several popular theories exist for the naming of the dish. One of the most common comes from the idea that you would come home late after a night of drinking and cook. Drunken Noodles, also known as Pad Kee Mao (ผัดขี้เมา), is a stir fry noodle dish that is very popular in Thailand and found in most Thai restaurants. It's my personal favorite and I'm adding this recipe to my list of "better than take-out" Thai food recipes, like this pad gra prow.
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