Drunken noodles (pad kee mao)
Drunken Noodles are a bold, aromatic stir-fry where flat rice noodles meet a fiery, savory sauce. The dish balances tender-crisp broccoli, aromatic basil, and thinly sliced sirloin with a trio of umami-rich sauces—soy, oyster, and fish—that coat each strand in deep, complex flavor. High-heat cooking ensures the noodles stay chewy while the edges of the meat and vegetables develop a satisfying sear. A dish that’s as vibrant on the plate as it is in taste, it’s a one-way ticket to the bustling energy of Thai street food.
Ingredients
- Flat Rice Noodles200g
- Vegetable Oil2 tblsp
- Garlic3 cloves Chopped
- Birds-eye Chillies3 chopped
- Sirloin steak225g
- Broccoli100g
- Basil LeavesHandful
- Soy Sauce4 tbsp
- Oyster Sauce4 tbsp
- Fish Sauce1 teaspoon
- Sugar1 tblsp
Nutrition
Directions
- 1
step 1
- 2
Prepare the noodles following pack instructions, then drain and set aside. Combine all the ingredients for the sauce in a small bowl or jug, and set aside.
- 3
step 2
- 4
Heat the oil in a large wok or frying pan over a high heat and stir-fry the garlic and chilli for 20 seconds until just starting to turn 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 add the sauce. Stir-fry for another 1-2 mins until well combined and piping hot.
- 5
step 3
- 6
Stir through the basil and turn off the heat. Serve immediately to avoid overcooking.
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