Drunken Thai noodles with deep-fried tofu (Pad Kee Mao)
Drunken Thai noodles are an incredibly popular snack in Thailand that literally has something to do with being drunk. It is said that Pad Kee Mao goes very well with an ice-cold beer and is also a perfect food to combat a hangover. I can indeed confirm this myself.
Brilliantly simple
The best thing about this dish, which is usually made with chicken, is that it is quick and easy to prepare. Chop the ingredients, mix the sauce and pop it in the wok. The perfect substitute for chicken in my recipe is deep-fried tofu. What you can also say is that there is no “one” recipe for drunken Thai noodles. However, Thai basil is a must-have ingredient.
4 SERVINGS
Ingredients
200 g breite, getrocknete Reisnudeln
200 g fried tofu, in bite-sized pieces
2 tbs neutral oil
3 large garlic cloves, chopped
2 Thai chillies, deseeded, finely chopped
½ onion, cut into slices
2 tbs soy sauce
4-5 pieces of baby corn, halved
2 spring onions, cut into 3 cm pieces
1 bunch of Thai basil leaves
Sauce
3 tbs vegan oyster sauce
1 ½ tbs light soy sauce
1 ½ tbs dark soy sauce
2 tsp sugar
1 tbs water
First prepare the rice noodles according to the packet instructions. Meanwhile, mix the sauce in a small bowl and set aside.
Now heat the oil in a wok or large frying pan over a high heat, Add the garlic and chili and fry for 10 seconds. Then add the half onion rings and fry for 1 minute. Then add the tofu and soy sauce and fry for about 2 minutes.
Next, add the spring onions, baby corn, pasta and sauce and simmer for a minute until the sauce has reduced and the pasta is coated. At the end, remove from the heat, fold in the basil and serve immediately.
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