Drunken Noodles - Pad Kee Mao

• Seafood

  • 10 Shrimp

• Produce

  • 10 Basil, fresh leaves
  • 2 Garlic cloves
  • 2 Kaffir lime, leaves
  • 1 Thai chilis
  • 1 Tomato, large

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Fish sauce
  • 2 tbsp Soy sauce or regular soy sauce mixed with, sweet dark

• Pasta & Grains

  • 8 oz Rice stick noodles, dry

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on pickledplum.com

Description

Ingredients

• 1 tablespoon canola oil
• 2 garlic cloves, finely chopped
• 1-2 Thai chilis (omit if you prefer not-spicy)
• 10-12 shrimp, uncooked and removed from their shells (thawed if previously frozen)
• 2 tablespoons fish sauce
• 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with ½ teaspoon sugar
• 1 large egg, whisked
• 2 Kaffir lime leaves, finely chopped OR substitute with 1½ teaspoon finely chopped lime zest (its even better if you do half lemon and half lime zest)
• 1 large tomato, chopped
• 8 ounces dry rice stick noodles
• 10-12 fresh basil leaves, hand torn

Directions

• Prepare rice noodles by following the instructions on the package. Set aside.
• In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
• Add shrimp and toss for approx 2-3 minutes, until almost cooked - then add egg and stir for a couple seconds until egg starts to set.
• Add chili, lime leaves, tomatoes fish sauce and dark soy sauce and stir for a minute or so until the tomato is cooked and sauce is bubbling.
• Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
• Turn off the heat and add basil. Toss and serve immediately.