Drunken Noodles (Pad Kee Mao)
- 6 ounces of noodles
- 1/4 cup of firm tofu, cut into small cubes (use 1/2 cup cooked chicken
if you don't like vegetarian)
- 2 cloves chopped garlic
- 1 clove sliced (as topping)
- 1 tbspn. chopped shallots or onions
- 2 tbspn. cider vinegar
- 3 tbspn. fish sauce
- 4 tbspn. of sugar
- 3 tbspn. lime juice
- 2 tbspn. ground, dried red chili
- 2 green jalapeno peppers, 1 red (chopped/sliced finely)
- 1 red jalapeno (sliced thickly as topping)
- 2 tbspn coriander
- 1 cup fresh basil leaves
- Dash white pepper, ground
- 4 tbspn. oyster sauce
- 1 tbspn. soy sauce
- Combine ground pepper,
vinegar, dried chili, lime juice, sugar, fish sauce, and tofu in a bow; marinade tofu in mixture for
- Begin cooking noodles on stove and bring to very slow boil, remove
noodles while they are still firm and haven't softened too much; drain with cold water and set aside.
- Add the shallots, japapenos, garlic,
and coriander to oil, frying briefly to make the oil aromatic.
noodles, tofu, and marinade.
- Turn pan to high to reduce the noodle marinade, add the basil leaves, oyster sauce, soy sauce,
and green onions; make sure not to overcook noodles as they need to be al'dente
(firm to the tooth)
- Turn off heat.
- Top noodles with freshly sliced garlic clove, red jalapeno,