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, plus more for garnish
- oil to taste
- salt to taste
- lime juice
Sauce
- 2 tablespoons soy sauce or tamari
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet & sour sauce
- dash of white pepper
Preparation
Loosen the fresh rice noodles by separating them to prepare them for cooking.
Whisk together all the sauce ingredients in a bowl.
Heat a pan with 3 teaspoons of oil and sauté the minced shallots and garlic until fragrant.
Add the tofu, rice noodles, and the prepared sauce. Stir-fry continuously to ensure the noodles are coated with the sauce.
Stir in the Thai basil, chopped chili, and chili flakes, then toss until well combined.
Season to taste with salt or additional chili flakes if needed, and add splashes of water if the mixture is too dry.
Serve warm with a squeeze of lime juice.
