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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

  1. In a blender, combine the vegetable broth, rice vinegar, sesame seeds, tamari (optional), dates, chiles, and lime juice. Blend into a smooth sauce.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with extra basil and lime wedges. Serve warm.
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