Description
Drunken Noodles, the Thai street food favorite pad kee mao, come together fast with bold, spicy-sweet flavors and tender shrimp.
Equipment
large nonstick wok
Ingredients
8cups plus ¾ cup water, plus more as needed
8ouncesrice noodles, as thick as you can find
2tablespoonsoyster sauce*
2tablespoonssoy sauce or gluten-free Tamari
1½tablespoonsfish sauce
1½tablespoonssriracha, or to taste
1tablespoondark brown sugar
3large eggs
salt
1tablespoon plus 1 teaspoon vegetable oil
1poundlarge shrimp, (31/35) peeled and deveined
2½cupsbite-sized broccoli florets , (from an 8-ounce/225 g broccoli crown)
1bunchscallions, light and dark green parts separated, thinly sliced
4garlic cloves, minced
½cup loosely packed Thai or Italian basil leaves, roughly chopped
1tablespoonfresh lime juice, from 1 lime
Lime wedges, for serving (optional)
Instructions
Soak the noodles: Bring the 8 cups (2 L) water to a boil in a large pot. Remove the pot from the heat and add the rice noodles. Stir very well so they don’t stick, then let soak, stirring frequently, until soft, pliable, and just shy of perfectly cooked (they should be al dente, just like regular pasta). This process should take 10 to 20 minutes; check the noodles frequently as the soaking time varies greatly depending on the width and brand of the noodles. Drain and rinse well with cold water. (If not using the noodles right away, toss them with a little oil to prevent sticking.)
In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and ¼ cup (60 mL) of the water.
In a small bowl, beat the eggs with ⅛ teaspoon salt.
Heat 1 teaspoon of the oil in a large (12-inch/30 cm) nonstick skillet over medium-high heat until shimmering. Add the shrimp and sprinkle with ⅛ teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and just cooked through, about 2 minutes. Transfer the shrimp to a large bowl and wipe clean.
- Spray the skillet with oil; add the eggs and scramble until cooked through.
Transfer the eggs to the bowl with the shrimp.
Add the broccoli to the pan along with ⅛ teaspoon salt and the remaining ½ cup (120 mL) water. Cover and steam until cooked through, about 2 minutes. Using a slotted spoon, transfer the broccoli to the bowl with the shrimp and eggs.
Discard any excess water from the pan and wipe it clean with a moist paper towel.
Return the pan to the stove, increase the heat to high, and add the remaining 1 tablespoon oil. When the oil is shimmering, add the light scallions and garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add the noodles and sauce to the pan and toss with tongs until the noodles absorb the sauce and are perfectly tender, 3 to 5 minutes. If the noodles remain a bit tough at this point, add 2 tablespoons water to the skillet and continue to toss and cook until tender. Repeat with more water as necessary.
Add the shrimp, eggs, and broccoli, the dark scallions, and the basil and lime juice to the skillet and toss until heated through. Taste and adjust seasoning if necessary. If the noodles seem dry, add another tablespoon
Last Step:
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