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THAI PAD KEE MAO

"Drunken Noodle"

Bangkok style

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 2

Double for 4 etc.

Ingredients

  • 3 tbsp black soy sauce
  • 1 tbsp sweet soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 3 tbsp canola or peanut oil
  • 2-3 garlic cloves, minced
  • 1/3 pound chicken, torn or shredded (you can also use beef or pork)
  • 1/2 medium white onion, diced
  • 4 cups fresh rice noodles, separated
  • 1 cup Thai basil leaves, loosely packed
  • 1 small bag frozen snow peas
  • 1 small can bamboo shoots
  • 1/2 tsp pepper
  • 1/4 Cup Sweet Chile Sauce*

Instructions

  1. Combine black soy, sweet soy, oyster sauce, and fish sauce in a small bowl and set aside.
  2. Heat oil to medium high in a medium sauté pan and sauté garlic until light brown. 
  3. Toss in frozen snow peas and bamboo shoots
  4. Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
  5. Add sauce mixture and basil to pan, and cook for about an additional 3 to 5 minutes
  6. Preparing noodles and serving
  7. Soak noodles in large pot of hot water until tender but still firm to bite, stirring frequently.You can bring to a simmer, these cook way faster than pasta Bite a noodle to make sure the noodles are cooked, it should be tender.Then drain.
  8. Divide noodles onto plates, and top with mixture from pan.
  9. Pour Sweet Chile Sauce over the top, to your desired taste

Notes

- Thai Basil has purple stems. Available in the Asian foods section or produce section of some supermarkets, and at Asian markets. (Basil not shown in picture)

WONDERFUL BRUNCH TREAT!
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