Spicy Drunken Noodles (Pad Kee Mao)
Spicy Drunken Noodles (Pad Kee Mao)
By Chef Katie Mae
Makes 4 servings | Ready in 20 minutes | Stores 5 days in fridge
INGREDIENTS
- ¾ cup low-sodium vegetable broth
- ¼ cup brown rice vinegar
- ¼ cup white sesame seeds
- 1 tablespoon low-sodium tamari (optional)
- 6 Medjool dates, pitted
- ½–2 dried Thai chiles, without seeds (or ¼–1 teaspoon red pepper flakes)
- 1 lime, juiced
- 12–16 oz uncooked rice noodles
- 6 garlic cloves, minced
- 1 onion, chopped
- 4 cups broccoli, chopped
- 2 red bell peppers, sliced
- 3 Roma tomatoes, sliced in wedges
- 1 cup fresh Thai basil, sliced (or fresh basil)
DIRECTIONS
- In a blender, combine the vegetable broth, rice vinegar, sesame seeds, tamari (optional), dates, chiles, and lime juice. Blend into a smooth sauce.
- Cook the rice noodles according to the package instructions. Stir the noodles often to keep them from sticking, especially in the first 5 minutes. For broad rice noodles, boil the water, add the noodles, cook them for 10 minutes, and then drain the noodles.
- While the noodles soften/cook, add the onion and garlic to a sauté pan over medium-high heat and cover with a lid. After a couple of minutes, add the broccoli, bell pepper. Wait a few more minutes and then add the tomatoes and basil. Once the vegetables are tender to your liking, uncover and remove them from the heat.
- Transfer the drained noodles to a bowl and stir in the sauce. Using tongs to lift and mix the noodles helps to fully coat them. Add the vegetables and toss until the flavors are well combined.
- Garnish with extra basil and lime wedges. Serve warm.
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