Today we have a yummy recipe for Drunken Noodles which you can also find at Wok on Inn‘s restaurant menu:
Perfect for when you have a hangover, the story goes that a man, whilst very drunk, created a delicious stir fry with lots of chilli and herbs. Drunken Noodles is a direct translation of Pad Ke Mao; Pad (Stir Fried), Ke Mao (drunk or someone with a hangover). Wok on Inn makes its pastes and sauces from scratch before being combined with the freshest produce to create a hawker-style meal.
Ingredients
Chilli Paste
- 5 tbsp. of long red chilli
- 3 bird’s eye chilli (can use less if you would like it less spicy)
- 10 cloves of garlic
- 4 krachai roots
- Kaffir Lime Fruit Peel (to taste)
- Pinch of shrimp paste
- Pinch of salt (to taste)
- Oil if needed during mincing
Drunken noodles
- Vegetables of your choice (goes well with green beans, brown onion, young bamboo shoots and capsicum)
- Meat of your choice
- 1 egg
- Rice sheet noodles
- Oyster sauce
- Fish sauce
- Fresh chillies
- Thai basil leaves
Method
Chilli Paste
- Using a mortar and pestle, mince all the hard ingredients first – start with galangal, then lemongrass, followed by krachai and chillies
- Once minced, add garlic and mix it up with the pestle
- Add all the remaining ingredients and oil if necessary to ensure a fine paste
Alternatively, you can mix all these ingredients together with a food processor.
Drunken Noodles
- Heat oil in wok at medium heat
- Add egg and scramble for around 30 seconds
- Add chilli paste
- Add choice of meat along with rice sheet noodles and cook for a minute
- Once the noodles are cooked, add oyster sauce, fish sauce and vegetables. Toss for another minute
- Add fresh chillies and Thai basil leaves and toss for another 30 seconds
Hi, I’m Anna the Editor of Beauty and Lace.