Drunken noodles (pad kee mao)
Spicy, savoury and full of punch, these Thai ‘drunken noodles’ are the ultimate fast food, ready in just 20 minutes
- Prep:10 mins
Cook:10 mins
- Easy
Nutrition per serving
- kcal 757
- fat 23g
- saturates 6g
- carbs 101g
- sugars 0g
- fibre 4g
- protein 33g
- salt 7.62g
Ingredients
- 200g flat rice noodles (choose wide noodles, if possible)
- 2 tbsp neutral-tasting oil (such as vegetable)
- 3 garlic cloves , finely chopped
- 3 bird’s-eye chillies , finely chopped
- 225g sirloin steak , thinly sliced
- 100g long-stemmed broccoli , cut into 3-4cm pieces
- large handful of Thai basil leaves
- 3½ tbsp light soy sauce
- 3½ tbsp oyster sauce
- 1 tsp fish sauce
- 1 tbsp sugar
Method
Prepare the noodles following pack instructions, then drain and set aside. Combine all the ingredients for the sauce in a small bowl or jug, and set aside.
Heat the oil in a large wok or frying pan over a high heat and stir-fry the garlic and chilli for 20 seconds until just starting to turn golden. Add the steak and stir-fry for 1 minute until seared and starting to brown. Add the broccoli and stir-fry for another minute, then tip in the noodles and add the sauce. Stir-fry for another 1-2 mins until well combined and piping hot.
Stir through the basil and turn off the heat. Serve immediately to avoid overcooking.
