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DRUNKEN NOODLES – PAD KEE MAO


îNGREDîENTS

  • 1 tâblespoon vegetâble or grâpeseed oîl
  • 2 cloves gârlîc (mînced)
  • 1–2 Thâî chîlî (fînely chopped. Omît îf you prefer not spîcy)
  • 10–12 shrîmp (uncooked ând removed from theîr shells (thâwed îf prevîously frozen))
  • 2 tâblespoons fîsh sâuce
  • 2 tâblespoons sweet dârk soy sâuce OR regulâr soy sâuce mîxed wîth 1/2 teâspoon sugâr
  • 1 lârge egg (whîsked)
  • 2 teâspoon kâffîr lîme leâves (fînely chopped or substîtute wîth 1 1/2 teâspoon fînely chopped lîme zest (ît’s even better îf you do hâlf lemon ând hâlf lîme zest))
  • 1 lârge tomâto (chopped)
  • 8 ounces dry rîce stîck noodles
  • 10–12 fresh bâsîl leâves (hând torn)

îNSTRUCTîONS

  1. Prepâre rîce noodles by followîng the înstructîons on the pâckâge. Set âsîde.
  2. în â wok or fryîng pân over medîum hîgh heât, heât the oîl ând fry gârlîc for 1 mînute, or untîl golden.
  3. âdd shrîmp ând toss for âpprox 2-3 mînutes, untîl âlmost cooked – then âdd egg ând stîr for â couple seconds untîl egg stârts to set.
  4. âdd chîlî, lîme leâves, tomâtoes fîsh sâuce ând dârk soy sâuce ând stîr for â mînute or so untîl the tomâto îs cooked ând sâuce îs bubblîng.
  5. âdd the rîce noodles ând toss untîl noodles âre hot, evenly coâted ând îngredîents âre mîxed well.
  6. Turn off the heât ând âdd bâsîl. Toss ând serve îmmedîâtely.

NOTES

  1. Thîs drunken noodle recîpe wîll keep refrîgerâted for up to 2 dâys.

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