Vegan Pad Kee Mao …Drunken Noodles

• tiempo total: 3 minutes

Ingredientes

This spicy Thai dish is legendary - chewy rice noodles coated with a rich savoury sauce with heaps of fresh basil imparting a fragrant touch! The meaning behind its iconic name varies, with most accounts suggesting that it has always been a late-night favourite, consumed after a night of revelry to help drinkers sober up! However, I think it’s really because these noodles are “drunk” on big and bold flavours. What are your thoughts? Let me know below!

For the recipe:

Instrucciones

Start by cooking Thai rice noodles according to package directions, until just shy of al dente.

For the chilli-garlic paste, pound together 1-2 red chillies along with 3-4 cloves of garlic until you have a paste-like mixture

For the sauce, stir together:

1.5 tbsp vegan oyster sauce

1.5 tbsp light soy sauce

1.5-2 tbsp dark soy sauce

1 tsp brown sugar

1 tbsp water

Heat oil in a wok/ large pan.

Cook 1 cup sliced mushrooms until golden brown (and the mushrooms have released all their moisture).

Stir in

the chilli garlic paste

1/2 onion, sliced lengthwise

Handful of scallions

1/2 cup of your favourite veggies , sliced lengthwise (I’ve added red peppers and carrots)

Cook for a few minutes until fragrant . Then toss in the noodles along with our hero savour sauce.

Give it a gentle mix to combine, then remove from heat and stir in 1/2 cup of fresh basil leaves.

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