Thai Drunken Noodles (Pad Kee Mao)

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 10 minutes
• เวลารวม: 20 minutes

ส่วนผสม

2 Tbsp neutral oil

8 oz. shrimp (peeled and de-veined (or protein of your choice)

4 cloves garlic

2-3 Thai red chilies (adjust to your spice preference)

1/2 white onion (thinly sliced)

1/2 carrot (cut into thin matchsticks)

3 stalks Chinese broccoli (gai lan) (sliced thinly diagonally)

1 pound fresh wide rice noodles (you can substitute with XL dried rice noodles, see recipe notes below)

2 cups Thai Basil (packed)

Salt (to taste)

2 ½ Tbsp soy sauce

2 Tbsp dark soy sauce

2 ½ Tbsp oyster sauce

2 Tbsp fish sauce

1 Tbsp granulated sugar

1 Tbsp water

Chili oil

วิธีทำ

In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water until well combined. Set aside.

Heat 1 tbsp oil in a large wok or pan over medium-high heat. Add the shrimp and stir-fry until just cooked through, about 1-2 mins. Remove and set aside.

Add another tablespoon of oil to the wok or pan. Add garlic and red chilis and stir-fry until aromatic, about 30 seconds. Add white onions and carrots and stir fry until softened, about 1 min. Add Chinese broccoli and stir fry until just tender, about 1 mins. Add the rice noodles, Thai basil, and sauce and toss gently to coat the noodles evenly, about 1 min.

Add back the shrimp, a few pinches of salt to taste, and quickly toss until combined. Transfer to a plate, drizzle chili oil if desired, and enjoy immediately.

ข้อมูลโภชนาการ

• แคลอรี่: 572 kcal
• ไขมันทั้งหมด: 8 g
• ไขมันอิ่มตัว: 1 g
• ไขมันไม่อิ่มตัว: 7 g
• ไขมันทรานส์: 0.03 g
• คอเลสเตอรอล: 91 mg
• โซเดียม: 2426 mg
• คาร์โบไฮเดรตทั้งหมด: 104 g
• ใยอาหาร: 3 g
• น้ำตาลทั้งหมด: 5 g
• โปรตีน: 19 g