🇹🇭 Thai

Glass Noodles Pad Kee Mao

Name: Glass Noodles Pad Kee Mao
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Thai
Ingredients: to taste Salt; 3, sliced Spring Onions; 1 handful Thai Basil; 2 tbsp Fish Sauce; 3 cloves, minced Shallots; 250 g Noodles; 200 g Glass Noodles; 2 tbsp Coconut Oil; 4 Bird's Eye Chilies; 300 g Wide Rice Noodles

🇹🇭 Thai

Drunken noodles — flat rice noodles tossed blazing-hot with glass noodles, basil and chilies. About 17 minutes from fridge to table.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Spring Onions3, sliced
Thai Basil1 handful
Fish Sauce2 tbsp
Shallots3 cloves, minced
Noodles250 g
Glass Noodles200 g
Coconut Oil2 tbsp
Bird's Eye Chilies4
Wide Rice Noodles300 g

Instructions

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
Heat the rest of the Coconut Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the glass noodles and cook until just done, then splash in the fish sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and fresh cilantro.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Thai Street Food - THAI DRUNKEN NOODLES + 5 Must-Eat Fried Noodles in Bangkok!! 🇹🇭 · on YouTube