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.
- 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
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.