Pad kee mao, literally “drunken noodles” in Thai, is an addictive street food featuring wide noodles, spicy sauce, vegetables and basil. Although many Thai dishes rely on fish sauce, this dish uses mushroom soy sauce to achieve a similar rich, salty, flavor. Look for it at Asian markets or online. But, if you prefer, you can use 2 Tbs. of Asian fish sauce instead of the soy sauce for a more authentic flavor. This version is tame by Thai standards, so pass chile sauce at the table if you like your food on the spicier side.
Spicy Thai Noodles with Vegetables and Basil
1/2 lb. (250 g) wide rice noodles, about 1/2-inch (12-mm) wide
2 Tbs. sriracha sauce, plus more to taste
3 Tbs. mushroom soy sauce
2 tsp. sugar
2 Tbs. vegetable oil
1/4 cup (1 oz./30 g) thinly sliced shallots
1 Tbs. finely chopped garlic
1 1/2 cups (3 oz./90 g), broccoli florets, cut into bite-size pieces
3/4 cup (4 1/2 oz./140 g) chopped tomatoes
1/2 cup (2 oz./60 g) thinly sliced carrot
3 eggs, lightly beaten
1 cup (1 oz./30 g) bean sprouts
2/3 cup (2/3 oz./20 g) loosely packed fresh basil leaves, torn into pieces
1/2 cup (2/3 oz./20 g) chopped fresh cilantro leaves
1/4 cup (1 1/4 oz./35 g) toasted peanuts, chopped
1 lime, cut into 6 wedges
Bring 2 quarts (2 l) water to a boil. Place the noodles in a large heatproof bowl. Pour the boiling water over the noodles and let soak until pliable, about 15 minutes. Drain, rinse with cold water and set aside. In a small bowl, combine the sriracha, soy sauce and sugar, and set aside.
In a wok or large, deep sauté pan over medium-high heat, warm 1 Tbs. of the oil. Add the shallots and stir-fry until they begin to turn golden brown, 2 minutes. Add the garlic and stir-fry for 10 seconds. Add the broccoli, tomatoes and carrot, and stir-fry until the tomatoes fall apart and the broccoli is crisp-tender and bright green, about 3 minutes. Push the vegetables to one side of the wok; add the eggs and cook,
stirring with a spatula, until the eggs are just set, about 1 minute. Scrape the contents of the wok into a bowl.
Return the wok to medium-high heat and add the remaining 1 Tbs. oil. Add the noodles and let cook
without stirring for 30 seconds, then stir-fry until lightly charred and warmed through, about 1 minute. Add the vegetable-egg mixture, sriracha mixture, sprouts, basil and cilantro, and toss gently. Sprinkle the
noodles with peanuts and serve with lime wedges on the side. Serves 4.
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