Thai Drunken Noodles (Pad Kee Mao)

Name: Thai Drunken Noodles (Pad Kee Mao)
Total time: 35
Yield: 4
Ingredients: 1 pound dried rice noodles; 3 tablespoons oil, divided; ¼ cup sliced Thai chiles; ¼ cup sliced onion; 2 tablespoons minced garlic; 2 tablespoons dark soy sauce; 2 tablespoons fish sauce; 2 tablespoons soy-based seasoning sauce (such as Golden Mountain®); 1 tablespoon brown sugar; 1 red bell pepper, cut into 1-inch pieces; 1 cup chopped broccoli; 1 cup pea pods; ½ cup chopped carrots; 1 cup chopped fresh Thai basil

Recipe by Van Dana from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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1 pound dried rice noodles
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3 tablespoons oil, divided
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¼ cup sliced Thai chiles
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¼ cup sliced onion
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2 tablespoons minced garlic
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2 tablespoons dark soy sauce
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2 tablespoons fish sauce

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2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
•

1 tablespoon brown sugar
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1 red bell pepper, cut into 1-inch pieces
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1 cup chopped broccoli
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1 cup pea pods
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½ cup chopped carrots
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1 cup chopped fresh Thai basil

Instructions

Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.