Drunken Udon Noodles
Description
Our pantry staple udon turns into a Thai dish! (Pad Kee Mao)
lemmuh
材料
（3-4 servings）
dry udon noodles
3 bundles
your choice of protein (beef, chicken, pork, shrimp or tofu)
200 g
french beans (chopped)
100 g
red bell pepper (julienne)
1/2 medium
yellow or sweet onion (wedges)
1/2 medium
garlic (minced)
4 cloves
serrano pepper (thinly sliced)
1-2
fresh Thai basil
1 cup (loosely packed)
roasted peanut oil
1 tablespoon + 3 tablespoons
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For the sauce:
oyster sauce
3 tablespoons
Chinese dark soy sauce
2 tablespoons
sake
2 tablespoons
fish sauce
1 tablespoon
light brown sugar
2 teaspoons
roasted chili paste
1 teaspoon
chicken bouillon powder
2 teaspoons
ground white pepper
one pinch
2 tablespoons
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lime wedge
作り方
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1
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Cook udon noodles according to the package directions.
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2
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Rinse in cold water, drain well, and set aside.
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3
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Prepare all the ingredients!
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4
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Mix all the sauce ingredients.
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5
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NOTE: If you use meat, marinate it with 1 tsp of soy sauce →
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6
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1 tsp canola oil, and 1 tsp of potato starch for 10 minutes.
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7
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Oil in a wok over medium high heat, add shrimp.
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8
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Cook until almost heated through. Remove from the wok.
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9
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Continue with the wok, add oil over medium high heat.
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10
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Add garlic, pepper and cook until fragrant.
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11
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Add veggies and cook until almost heated through.
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12
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Stir in udon, shrimp and sauce, then toss for some time to →
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13
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caramelize the sauce and make it thicker.
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14
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Turn off the heat, then stir in basil.
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15
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Toss until wilted.
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16
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Serve.
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17
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NOTE: If you can get Bird's Eye chili, deseeded and →
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18
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thinly sliced, 2 has a good KICK but you can adjust it!
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19
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In US Thai restaurants, noodle dishes are saucy because they
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20
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use a lot of oil. Cut off unnecessary fat. Eat it healthy!
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コツ・ポイント
Add fresh basil in the wok right before finishing to keep a nice aroma from the basil!
このレシピの生い立ち
This is my husband's favorite Thai dish, but I'm not a big fan of wide rice noodles, so I swapped the noodles :P
つくれぽ みんなのつくりましたフォトレポート
lemmuh
