Drunken Noodles with Basil and Beef (Pad Kee Mao)
Ingredients
- 300 g wide flat rice noodles
- 400 g beef mince
- 30 g Thai basil
- 4 red and green chillies
- 5 cloves garlic
- 3 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tsp caster sugar
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 612 kcal
- Protein
- 25.1 g
- Carbohydrate
- 66 g
- of which sugars
- 4.2 g
- Fat
- 26.7 g
- of which saturates
- 7.6 g
- Fibre
- 1.7 g
- Salt
- 3.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak or briefly cook the wide rice noodles according to packet instructions, drain and set aside.
- 2
Mix together the oyster sauce, dark soy sauce, fish sauce and sugar in a small bowl.
- 3
Pound or finely chop the garlic and chillies together into a rough paste.
- 4
Heat the oil in a wok over the highest heat possible. Fry the garlic and chilli paste for 30 seconds, then add the beef mince and cook for 4–5 minutes, breaking it up.
- 5
Add the noodles and sauce, toss everything together vigorously for 2 minutes over high heat.
- 6
Remove from the heat, stir through the Thai basil leaves and serve immediately.
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