Thai Drunken Noodles

Despite what the name suggests, there is absolutely zero alcohol in this dish! The dish, originally from Thailand, is called Pad Kee Mao, which translates literally as ‘drunken noodles’. They have SUCH a good flavour, super savoury with a chilli kick.

For this, you need Thai basil, which has such a unique flavour, it’s so yum. You can find it pretty easily in most Sainsbury’s, Waitrose, and in most Asian supermarkets as well. The other ingredients are all pretty easily accessible in most supermarkets.

For my recipe, I’ve added some prawns to my noodles, but you could keep them vegetarian, or even add chicken or beef! Really hope you love this recipe as much as I do. Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Thai Drunken Noodles

Ingredients (serves two)
200g raw king prawns, peeled and deveined
1 tbsp coconut oil
175g rice noodles
2 cloves garlic, crushed
1 red chilli, finely chopped (deseeded if you don’t want it too hot)
2 tsp ginger puree or paste
Pack of baby sweetcorn
1 pak choi, split into leaves
3 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tsp honey
1 tsp fish sauce
Small handful Thai basil, leaves picked

1. Put a large frying pan or wok on a medium-high heat and add the coconut oil. Add the prawns and cook for a few minutes until they just turn pink, then remove with a slotted spoon and set aside. Meanwhile, put a large pot of salted water on to boil, then add the noodles and cook to packet instructions until soft.
2. Add the ginger, garlic and chilli to the wok and cook for 2-3 minutes, then add the sweetcorn and pak choi and cook for 5 more minutes. Tip in the cooked noodles along with the oyster sauce, soy sauces, honey, and fish sauce. Toss everything together, then add the Thai basil leaves and toss together.
3. Add the prawns back to the pan to warm through, season to taste, then divide between bowls and dig in!

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