Thai Drunken Noodles
Also known as “Pad Ki Mao”, these rice noodles are tossed in an easy soy and fish sauce base with garlic, tomatoes and fresh basil leaves.
Servings 4
Calories 169kcal
Ingredients
- 1 (14-ounce) package thick rice noodles (should be as wide as fettuccine)
- ¼ cup vegetable oil
- 6 garlic cloves, minced
- 2 teaspoon fresh Thai chilies, chopped (about 6 chilies)
- ¼ cup fish sauce
- ¼ cup low sodium soy sauce
- ¼ cup chicken stock
- 1 tablespoon granulated sugar
- 3 medium tomatoes on the vine or Roma tomatoes, chopped
- 1/3 cup chopped fresh basil leaves
Instructions
- Boil a large pot of water for the rice noodles over medium-high heat. Cook until the noodles are al dente, stirring occasionally. Run under cold water, drain and set aside in a large serving bowl.
- In a large pot heat vegetable oil, add the garlic and Thai chilies, sauté until the garlic begins to slightly brown, about 30 seconds to a minute. Add the fish sauce, soy sauce, chicken stock and sugar stirring until the sugar dissolves.
- Remove the sauce from the stove and pour over noodles. Toss to coat evenly. Add the chopped tomatoes and basil leaves. Serve warm.
Nutrition
Calories: 169kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 0.5mg | Sodium: 1737mg | Potassium: 256mg | Fiber: 1g | Sugar: 5g | Vitamin A: 524IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg