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 and sour sauce
- dash of white pepper
Preparation
Whisk all sauce ingredients together in a bowl.
In a heated pan with 3 teaspoons oil, sauté shallots and garlic until fragrant.
Add in tofu, rice noodles, and the 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 tip
If rice noodles are hard to separate, place them in a microwaveable bowl covered with a damp paper towel and heat for 2 minutes to soften.
