5 garlic cloves, roughly chopped
3 birds’ eye chillies, roughly chopped
1 large yellow chilli, roughly chopped
2 tbsp vegetable oil or the rendered fat from the pork belly
200g (7 oz) skinless pork belly, sliced into thin strips
1 cup sliced Asian greens e.g. Chinese broccoli, Chinese kale, pak chok, bok choy
300g (10.5 oz) fresh rice noodles*
4 tbsp oyster sauce
1 tbsp fish sauce
1 tsp dark soy sauce
1 ½ tsp white sugar
1 heaped cup Thai holy basil*
Use a mortar and pestle to pound the garlic and chillies to a rough paste.
Heat the oil or pork fat in a wok or frying pan over medium-high heat. Add the chilli paste and stir-fry for 30 seconds. Add the pork and stir-fry until almost cooked. Add the Asian greens and stir-fry for another 1 minute or until greens are tender and pork is cooked. Add the noodles, oyster sauce, fish sauce, dark soy sauce and sugar. Stir-fry until well combined.
Turn the heat off and toss through the basil. Serve warm.
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.
Delicious and easy to make GF
This was a delicious and simple dinner. I am Gluten free so I switch out the dark soy sauce for Coconut amino‘s, (which think has a similar color, viscosity and sweetness) And of corse used GF rice noodles.
I will definitely be making this again
LOVE IT!
I LOVE drunken noodles and normally make it with chicken thighs. This pork belly version is top notch! I used more garlic because you can never have enough garlic, both red and green bird’s eye chilies and some prik kee nu chilies (LOTS of them!). I adjusted seasoning sauces to taste (3 tbsp oyster sauce, 1/2 tbsp each fish sauce and light soy sauce, 1 tsp dark soy sauce, and 1 tsp white sugar). Pure bliss! Love fresh flat wide rice noodles recipes so hope to see more on the site! Thanks for sharing this amazing pad kee mao recipe with us! x