Name: Lemongrass Thai Restaurants PAD KEE MAO (Drunken Noodle) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz Wide rice noodles; 3 tbs Sriracha chili sauce; 2 large Eggs; 1 cup Thai basil leaves; 1 cup Carrots, julienned; 1 cup Broccoli florets; 1 cup Cauliflower florets; 2 tbs Soy sauce; 2 tbs Vegetable oil; 2 tsp Garlic, minced; 1 tsp Ground black pepper

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Sriracha chili sauce pan-fried with wide rice noodle, egg, Thai basil, carrots, broccoli, cauliflower.

Cook the wide rice noodles according to package instructions. Drain and set aside.

Prepare the Noodles

In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.

Stir-Fry the Vegetables

Add julienned carrots, broccoli florets, and cauliflower florets. Stir-fry for about 3-4 minutes until vegetables are tender-crisp.

Add Vegetables

Add the cooked rice noodles to the skillet. Pour in the Sriracha chili sauce and soy sauce. Toss everything together to combine.

Add Noodles and Sauce

Push the noodle mixture to one side of the skillet. Crack the eggs into the empty side and scramble them until cooked. Mix the eggs into the noodle mixture.

Add Eggs

Stir in the Thai basil leaves and ground black pepper. Cook for an additional minute until the basil is wilted.

Finish with Thai Basil

Serve hot, garnished with extra Thai basil if desired.

Serve

Wide rice noodles

Sriracha chili sauce

Eggs

Thai basil leaves

Carrots, julienned

Broccoli florets

Cauliflower florets

Soy sauce

Vegetable oil

Garlic, minced

Ground black pepper

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Make PAD KEE MAO (Drunken Noodle) Recipe in just 30m. Sriracha chili sauce pan-fried with wide rice noodle, egg, Thai basil, carrots, broccoli, cauliflower.

Pad Kee Mao (drunken Noodle) Recipe

Ingredients