Pad Kee Mao Drunken Noodles
Ingredients
- 1 lb fresh flat rice noodles
- 1 cup sliced fried tofu or pan-fried firm tofu
- 3 shallots, minced
- 3 cloves garlic
- 2 cups packed Thai basil
- 3 chopped chili
- 1 teaspoon chili flakes
- oil & salt to taste
- lime juice
Sauce
- 2 tablespoons soy sauce/tamari
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet & sour sauce
- dash of white pepper
Preparation
Whisk the sauce ingredients together in a bowl
In a heated pan with 3 teaspoons oil, sauté shallots and garlic until fragrant.
Add tofu, rice noodles, and sauce.
Stir-fry continuously so noodles are all coated with sauce.
Stir in Thai basil, chili, chili flakes and toss until well combined.
Season to your preference and add splashes of water if needed.
Serve warm with some lime juice.
Noodle
If rice noodles are hard to separate, place them in a microwaveable bowl covered with a damp paper towel and heat for 2 minutes
