Recipe: Pad Kee Mao (Thai Drunken Noodles)
Last updated: January 4, 2022, at 2:16 p.m. PT
Originally published: January 4, 2022, at 2:16 p.m. PT
- 8 ounces dried wide rice noodles
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 Thai chili, finely chopped
- 8 ounces uncooked, peeled shrimp
- 2 large eggs, whisked
- 2 tablespoons fish sauce
- 2 tablespoons dark sweet soy sauce
- 2 tablespoons water
- 2 teaspoons finely chopped kaffir lime leaves
- 1 large tomato, chopped
- 2 large handfuls of baby spinach
- 10 Thai basil leaves, chiffonade
- Prepare rice noodles according to the package directions and drain.
- Heat oil over medium-high heat in a large skillet and add garlic, chopped chili, and shrimp.
- Cook, constantly stirring, for a few minutes or until the shrimp is almost cooked.
- Push the shrimp to the side and add eggs, and allow to sit for a couple of minutes, stir and push to the side.
- Add fish sauce, soy sauce, water, lime leaves, tomatoes, and spinach and cook, stirring for a minute or so or until sauce is bubbling and spinach has wilted.
- Add cooked and drained rice noodles and toss to evenly coat and top with Thai basil leaves.
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