DRUNKEN NOODLES

A blazing and fragrant Drunken Noodles Recipe that poses a flavor like appropriate Bangkok road nourishment! This straightforward Thai Pad Kee Mao is prepared in a short ways from beginning to end.

There's a verifiable energy when feasting in the open air in a city where everybody is a foodie. Cab drivers and bank executives paunch up, elbow to elbow at a similar slow down, and eat the strength dish that specific outdoors gourmet specialist/owner is known for.

Cushion Kee Mao (ผัดขี้เมา), or Drunken Noodles, has for some time been one of my top picks to eat in Thailand. It's likewise a most loved when I'm simply lounging around at home and need to present some flavorful, zesty noodles to my belly while taking a shot at a riddle and spilling Bloodline on Netflix.

The profound flavorful, sweet and herby aroma of the springy pan-seared noodles just shouts for me to pop a Singha and put it all on the line!

What's more, tipsy noodles is a too simple dish to make at home. Truly, of all the simple Thai formulas on my blog, this is a standout amongst the most magnificent and fulfilling in my book.

Also try our recipe : One Pot Spicy Thai Noodles

INGREDIENTS

• 1 tablespoon canola oil
• 2 cloves garlic (minced)
• 1-2 Thai chili (finely chopped. 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 1/2 teaspoon sugar
• 1 large egg (whisked)
• 2 teaspoon kaffir lime leaves (finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest (it’s 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)

INSTRUCTIONS

1. Prepare rice noodles by following the instructions on the package. Set aside.
2. In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
3. 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.
4. 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.
5. Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
6. Turn off the heat and add basil. Toss and serve immediately.

Source : bit.ly/2HANqWl

Read more our recipe : LOADED CAULIFLOWER BITES