Drunken Noodles (Pad Kee Mao)
Saucy, spicy noodles, fresh shrimp and fresh vegetables in a fiery Asian inspired sauce. Easy 30 minute meal that's packed with delicious flavor.
Servings: 4
Calories:
Equipment
- large skillet with deep sides or pot
Ingredients
The Main Ingredients:
- 1 1/2 tablespoons olive oil
- 1/2 pound 16-20 shrimp peeled and deveined
- 1 medium zucchini diced
- 1-2 medium carrots cut in match sticks (about 1 cup)
- 4-5 mini bell peppers sliced (or 1 large bell pepper)
- 4 ounces fresh mushrooms sliced
- 2 whole green onions thinly sliced
- 4 ounces dry flat rice noodles
- salt and pepper
- 1/4 cup fresh cilantro finely chopped
Drunken Noodle Sauce:
- 1 clove garlic minced
- 1 teaspoon fressh ginger grated (about 1" stump)
- 1 tablespoon crunchy garlic chili sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 teaspoons fish sauce
- 1/2 lime juice and zest (cut other half in wedges)
- 1/3 cup vegetable, seafood or chicken stock
- 1 tablespoon cornstarch
Instructions
- Add sauce ingredients to a small bowl. Whisk to combine then set aside.
- Prep and cut all vegetables.
- Cook noodles per package directions to al dente, gently separating them with tongs. Drain, rinse in cold water then toss in 1 tablespoon of olive oil and set aside.
- Add 1 1/2 tablespoons of olive oil to the same skillet over medium to medium-high heat then drop in the vegetables.
- Season with salt and pepper. Cook 3-4 minutes or until fork tender then move the vegetables to the edges of the skillet.
- Add the shrimp, season with salt and pepper and cook 2-3 minutes over medium heat turning halfway through.
- Reduce heat to low. Add cooked noodles, half of the cilantro and the reserved Drunken Noodle Sauce.
- Gently toss to combine well. Simmer 2-3 minutes (stirring occasionally) or until the sauce has thickened slightly. Garnish with remaining cilantro and serve right away with lime wedges.