Pad Kee Mao

Spicy Drunken Noodles

aka Pad Kee Mao

You may have to hit the Asian Supermarket to pick up a few of these specialty sauces but believe me, this recipe will be worth it..

Drunken Noodle Sauce

2 Tbsp. Chinese Vegetarian stir fry sauce ( vegan option for Oyster sauce

2 Tbsp. Thai thin soy sauce ( vegan option for shrimp paste)

3 tsp. Agave

2 Tbsp. Thai Golden Mountain sauce

2 Tbsp. Thai black soy sauce

2 tsp. rice wine vinegar

2 tsp. fresh lime juice

3 tsp. Asian Chili garlic sauce

Ingredients:

12 ounces Dried ho fun or super wide rice noodles

1/2 onion thinly sliced

5 cloves garlic, minced

1 jalapeno sliced into thin rings( more or less to your taste)

4-5 baby bok choy sliced

2 cups Chinese cabbage

6 or 7 broccoli florets

1 carrot, sliced into thin julienne

3 scallions, thinly sliced

1 Tbsp. bottled Thai basil or 1/2 cup fresh Thai basil

Cook rice noodles according to package and set aside.

Wish together all ingredients for Drunken noodle sauce and set aside.

Heat a large pan over medium heat and cook the onion,  jalapeno, and garlic until soft, adding water by the teaspoon to prevent sticking.

Add remaining ingredients except for the Thai basil. Cook until veggies are al dente.

Add the cooked noodles, half the sauce, and the Thai basil and cook for 1-2 minutes. Add remaining sauce and cook until most of the liquid has absorbed and everything is coated in sauce and noodles are gently seared in some places.

Serve with a wedge of lime!

Recipe adapted from Vegan Eats World