Thai drunken noodles (pad kee mao) — wide rice noodles wok-tossed with seared steak, broccoli, garlic, chilli and fragrant basil in a savoury sauce. Fiery and fast.
- 200g Flat Rice Noodles
- 2 tblsp Vegetable Oil
- 3 cloves Chopped Garlic
- 3 chopped Birds-Eye Chillies
- 225g Sirloin Steak
- 100g Broccoli
- Handful Basil Leaves
- 4 tbsp Soy Sauce
- 4 tbsp Oyster Sauce
- 1 teaspoon Fish Sauce
- 1 tblsp Sugar
Video
Preparation
- Prepare the noodles following the pack instructions, then drain and set aside. Combine the soy sauce, oyster sauce, fish sauce and sugar in a small bowl and set aside.
- Heat the oil in a large wok over high heat and stir-fry the garlic and chilli for 20 seconds until just turning golden. Add the steak and stir-fry for 1 minute until seared and starting to brown. Add the broccoli and stir-fry for another minute, then tip in the noodles and the sauce. Stir-fry for another 1–2 minutes until well combined and piping hot.
- Stir through the basil, turn off the heat, and serve immediately to avoid overcooking.
