fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Pad Kee Mao (Drunken Noodles)

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

Home-cooked Thai noodles are comfort food that you can prepare in under half an hour when you need a satisfying weeknight meal. Thinly sliced pork fillet is ideal, but you can substitute chicken, fish or beef if you prefer.

WATCH THIS RECIPE

PAD KEE MAO (DRUNKEN NOODLES)

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

5 small garlic cloves, roughly chopped

5 birds’ eye chillies, roughly chopped

2 tbsp vegetable oil

200g (7 oz) pork fillet, thinly sliced

1½ tbsp oyster sauce

1 tbsp fish sauce

1 tsp sugar

300g (10.6 oz) fresh rice noodles*

1 handful Thai holy basil*

Steps

Use a mortar and pestle to pound the garlic and chillies to a rough paste.

Heat the vegetable oil in a wok over high heat. Add the garlic chilli paste and stir-fry for 30 seconds. Add the pork and stir-fry until almost cooked. Then add the oyster sauce, fish sauce and sugar. Stir-fry for another minute.

Add the rice noodles and stir-fry for another half a minute. Then toss through the holy basil. Remove from heat and serve.

Note Icon

NOTES:

– You can use Thai basil or regular Italian as a substitute for the Thai holy basil

– Cooked spaghetti, dried rice noodles or cooked egg noodles can be used here too.

 

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen