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Spicy Seafood Drunken Noodles

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Tuck into my take on the Thai street-food classic, pad kee mao… with a seafood twist. Salty, savoury and very, very special.

WATCH THIS RECIPE

SPICY SEAFOOD DRUNKEN NOODLES

PREP TIME

10 minutes
COOK TIME

10 minutes
SERVES

2
Ingredients

5 garlic cloves, roughly chopped

3 birdseye chillies, stem removed

1 large red chilli, stem removed

400g (14 oz) fresh rice noodles*

2 tbsp vegetable oil

250g (9 oz) mixed seafood (e.g. prawns, clams, squid)

100g (3.5 oz) sliced Asian greens (e.g. Chinese broccoli, Chinese kale, pak chok or bok choy)

3-4 stems of fresh green peppercorns (optional)

4 tbsp oyster sauce

1 tbsp fish sauce

½ tsp dark soy sauce

½ tsp white sugar

1 heaped cup Thai holy basil*

Steps
Step 1

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

Step 2

To prepare the fresh rice noodles for cooking, warm them for about 10 seconds in the microwave to make it easier to separate the noodle strands.

Step 3

Heat the vegetable oil in a wok over high heat. Add the garlic chilli paste and stir-fry for 30 seconds. Add the seafood and stir-fry for half a minute. Cover with a lid and allow the seafood to cook for another minute or until the clam shells open). Then toss through the Asian greens and the peppercorns.

Step 4

Add the noodles, oyster sauce, fish sauce, dark soy sauce and sugar. Stir-fry until well combined. Toss through the basil and serve.

Note Icon

Notes:

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

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

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