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.
Also try our recipe : PARMESAN POLENTA WITH ROASTED VEGETABLES #vegetarian #parmesan
- 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)
- Prepare rice noodles by following the instructions on the package. Set aside.
- In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
- 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.
Source : bit.ly/2FiPD54
Read more our recipe : How to make Quinoa Patties #vegetarian #quinoa
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