Pad Kee Mao 'Drunken Noodles'
Ingredients
- 1lb fresh flat rice noodles (separate noodles to loosen them up)
- 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 & salt to taste
- lime juice
- sauce (whisk all in a bowl):
- 2 tablespoons soy sauce/tamari
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet & sour sauce ~ dash of white pepper
Preparation
In a heated pan with 3 teaspoons oil, sauté shallots & garlic until fragrant. Then, add in tofu, rice noodles & 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 & add splashes of water, if needed. Serve warm with some lime juice.
If your rice noodles appear hard to separate: place noodles in a microwaveable bowl covered with damp paper towel & heat for 2 mins. This will help soften noodles