Pad Kee Mao (Drunken Noodles)

cooking.nytimes.com

BethB77

subheading: For the Noodles:

8 ounces sen yai or other dried wide rice noodles

2 to 4 green and red bird’s-eye or other very hot chiles, such as serrano

7 garlic cloves

8 ounces ground pork or chicken, fresh seafood such as shrimp, mussels or calamari, or cubed extra-firm tofu

6 gai lan (Chinese broccoli), choy sum, bok choy or broccolini, thick stems trimmed off (optional)

1 heaping cup lightly packed holy basil, Thai basil or Italian basil leaves

3 tablespoons vegetable oil

subheading: For the Sauce:

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon fish sauce

1½ teaspoons distilled white vinegar

1½ teaspoons Thai black soy sauce or another thick, sweet soy sauce

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer