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Shrimp Pad Kee Mao
🇹🇭 Thai

Shrimp Pad Kee Mao

🇹🇭 Thai

Drunken noodles — flat rice noodles tossed blazing-hot with shrimp, basil and chilies. 14 minutes of mostly hands-off cooking.

Prep 12 min Cook 2 min Serves 2 Easy

Ingredients

  • Saltto taste
  • Spring Onions3, sliced
  • Thai Basil1 handful
  • Fish Sauce2 tbsp
  • Shrimp400 g
  • Shallots3 cloves, minced
  • Noodles250 g
  • Coconut Oil2 tbsp
  • Bird's Eye Chilies4
  • Wide Rice Noodles300 g

Instructions

  1. 1

    Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Coconut Oil so they don't clump.

  2. 2

    Heat the rest of the Coconut Oil in a wok until it shimmers, then flash the garlic for a few seconds.

  3. 3

    Add the shrimp and cook until just done, then splash in the fish sauce.

  4. 4

    Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.

  5. 5

    Finish off the heat with spring onions and fresh cilantro.

Chef's tip

For deeper flavour, toast the red curry paste in the oil before adding anything wet.

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