Spicy Thai Noodles with Vegetables and Basil

Name: Spicy Thai Noodles with Vegetables and Basil
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: Carrot, ½ cup (2 oz/60 g) thinly sliced; Sugar, 2 teaspoons; Wide rice noodles, ½ lb (250 g), about ½-inch (12-mm) wide; Mushroom soy sauce, 3 tablespoons; Sriracha sauce, 2 tablespoons, plus more to taste; Fresh cilantro leaves, ½ cup (⅔ oz/20 g) chopped; Toasted peanuts, ¼ cup (1¼ oz/35 g), chopped; Tomatoes, ¾ cup (4½ oz/140 g) chopped; Lime, 1, cut into 6 wedges; Broccoli florets, 1½ cups (3 oz/90 g), cut into bite-size pieces; Vegetable oil, 2 tablespoons; Shallots, ¼ cup (1 oz/30 g) thinly sliced; Garlic, 1 tablespoon finely chopped; Fresh basil leaves, ⅔ cup (⅔ oz/20 g) loosely packed, torn; Bean sprouts, 1 cup (1 oz/30 g); Large eggs, 3, lightly beaten

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Pad Kee Mao, literally “drunken noodles” in Thai, is an addictive street food featuring wide noodles, spicy sauce, vegetables, and basil. This version is tame by Thai standards, so I pass chile sauce at the table.

Ingredients

Wide rice noodles, ½ lb (250 g), about ½-inch (12-mm) wide
Sriracha sauce, 2

Asia
Thailand
Dinner
Pasta
Summer
South East Asia
Vegetarian

Method

Bring 2 quarts (2 l) water to a boil. Place the noodles in a large, heatproof bowl. Pour the boiling water over the noodles and let soak until pliable, 15 minutes. Drain, rinse with cold water, and set aside. In a small bowl, combine the Sriracha, soy sauce, and sugar, and set aside.
In a wok or large, deep sauté pan, warm 1 tablespoon of the oil over medium-hi