Pad Kee Mao
100 gram Rice noodles
100 gram Chestnut mushroom-thinly sliced
50 gram Fried tofu (optional)
20 gram Celery stock
10 gram Red chilli-sliced
8 gram Basil
2 tablespoon Vegetable oil
1/2 tablespoon Light soy sauce
1 teaspooon Yeast extract
1/2 teaspoon Sugar
1/4 teaspoon Lemon juice
2 clove Garlic-finely chopped
1 pinch Salt and ground black pepper
-Prepare the rice noodles according to an instruction on the package.
-Put the vegetable oil in the frying pan. Add the mushroom, tofu and fry until the mushroom coked. Remove the mushroom, tofu and transfer/set aside on a plate. Don’t wash the pan.
-In goes the garlic, chili in the same frying pan. Stir until the herbs infused (approx 30 seconds-1minute). Add the rice noodles, light soy sauce, yeast extract, sugar. Stir all the ingredients well. Add a little oil if you wanted too.
– Add the basil, mushroom, tofu, lemon juice, salt and pepper. Stir all the ingredients together. Serve immediately.
– Find it difficult to tackle the rice noodles as it’s easily sticky? I always soak the rice noodles at least 2 hours or 10 minutes in warm water prior to the cooking.
–Pad Kee Mow or Drunken noodles is a popular street food dish in Thailand. Click here to see how does it comprise of.
-Check this link for non-vegan Drunken noodles recipe.