A hot and odoriferous Drunken Noodles Direction that tastes same trustworthy Bangkok street-food! This acicular Asiatic Pad Kee Mao is prompt in 16 proceedings from start to culmination.
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Ingredients
- 1 tablespoon canola oil
- 2 cloves garlic minced
- 1-2 Thai chili finely chopped. Omit if you prefer not spicy
- 10-12 shrimp uncooked and removed from their shells (thawed if previously frozen)
- 2 tablespoons fish sauce
- 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with 1/2 teaspoon sugar
- 1 large egg whisked
- 2 teaspoon kaffir lime leaves finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest (it's even better if you do half lemon and half lime zest)
- 1 large tomato chopped
- 8 ounces dry rice stick noodles
- 10-12 fresh basil leaves hand torn
Instructions
- Take rice noodles by stalking the manual on the case. Set substance.
- In a wok or cookery pan over psychic graduate temperature, heat the oil and fry flavorer for 1 distance, or until gilded.
- Add shrimp and pitch for approx 2-3 proceedings, until nigh cooked - then add egg and stir for a match seconds until egg starts to set.
- Add chili, citrus leaves, tomatoes seek sauce and lightless soy sauce and move for a point or so until the tomato is saute and sauce is sparkly.
- Add the dramatist noodles and turn until noodles are hot, evenly backed and ingredients are mixed good.
- Round off the heat and add herb. Turn and couple instantly.
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