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Before you jump to Drunken Noodles - Pad kee mao recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
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We hope you got insight from reading it, now let's go back to drunken noodles - pad kee mao recipe. You can have drunken noodles - pad kee mao using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Drunken Noodles - Pad kee mao:
- Provide of Holy basil one full hand.
- Take of Spaghetti.
- Take of Chilli on demand.
- Prepare of Young fresh pepper.
- Use 1 clove of garlic.
- Prepare 150 g of mixed seafood.
- Prepare 1 tbs of oyster sauce.
- Take 2 tbs of brown sugar.
- Take 1 tbs of soy sauce.
- Take 1 tbs of fish sauce.
- Get 2 tbs of oil.
Steps to make Drunken Noodles - Pad kee mao:
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- Wash holy basils (we just need the leafs) and smash chilli and garlic together but not too small.
- Boil water to cook spaghetti, while waiting for spaghetti to be cooked. [*tip is i will heat a pan when spaghetti is half way cook through] heat a pan medium to high, add oil when the pan is hot.
- Once oil is hot, add mix chilli and garlic stir fry for 10 seconds, then add meat or seafood in the pan and turn up the heat to high. Let it fry a bit until seafood is almost cooked through then add young peppers, then stir fry again. (Meanwhile, check your spaghetti, which should be done already. Drain water) Put the heat back medium to high and add all the sauce that you already mixed, and quickly stir them, add sugar..
- Add spaghetti and stir fried, make sure that it’s well mixed with the sauce. Voila! enjoy Pad Kee Mao..
This Thai-influenced Pad Kee Mao is the perfect balance of spicy and slightly sweet flavors, and the entire dish is easily made in just one wok. Let the noodles sit in the pan and absorb the sauce, flipping it once or twice. When the sauce is all absorbed, turn the heat off, and add the basil. Pad Kee Mao is a traditional Thai dish with ground pork, wide rice noodles and plenty of fresh basil. Doused in a sauce typical of thai cuisine which is perfectly balanced with heat, tanginess and sweetness - Coming from thai chiles, rice wine vinegar and sweet soy sauce.
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