Recipe courtesy of CrushCraft Thai Street Eats
Recipe courtesy of CrushCraft Thai Street Eats
Episode:
International Intrigue
Drunken Noodles (Phat Ke Mao)
Getting reviews...
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1353
- Total Fat
- 33 g
- Saturated Fat
- 3 g
- Carbohydrates
- 212 g
- Dietary Fiber
- 8 g
- Sugar
- 19 g
- Protein
- 46 g
- Cholesterol
- 83 mg
- Sodium
- 2683 mg
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1353
- Total Fat
- 33 g
- Saturated Fat
- 3 g
- Carbohydrates
- 212 g
- Dietary Fiber
- 8 g
- Sugar
- 19 g
- Protein
- 46 g
- Cholesterol
- 83 mg
- Sodium
- 2683 mg
Ingredients
Directions
- Unfold the noodles and divide into four portions.
- In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside.
- Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside.
- Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown.
- Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve.
