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Drunken Noodles (Pad Kee Mao)

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $3.8 One serving costs about $3.8

$3.80 per serving

11 people like this recipe

11 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan lunch,main course,main dish,dinner Thai,Asian
spoonacular Score:74%

Spoonacular Score: 74%

 

Drunken Noodles (Pad Kee Mao) requires about around 45 minutes from start to finish. This recipe serves 2 and costs $3.8 per serving. This main course has 698 calories, 15g of protein, and 18g of fat per serving. If you have orange chili, braggs amino acids, vinegar, and a few other ingredients on hand, you can make it. This recipe from Foodista has 11 fans. It is a rather pricey recipe for fans of Asian food. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 74%, this dish is pretty good. Similar recipes are Drunken Noodles (Pad Kee Mao), Pad Kee Mao, and Drunken Noodles.

Gewurztraminer, Chenin Blanc, and Riesling are great choices for Drunken Noodles. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Chateau Bianca Gewurztraminer. Reviewers quite like it with a 4 out of 5 star rating and a price of about 15 dollars per bottle.

Chateau Bianca Gewurztraminer

Wildly aromatic with hints of lychee, exotic spices and a touch of rose petals. Soft yet spicy notes on the palate with a touch of crisp acidity on the finish. Great with Thanksgiving affair!

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps canola oil
canola oil
0.5 lb
0.5 lb fresh rice noodles
fresh rice noodles
0.5 cups
0.5 cups zucchini
zucchini
0.5 cups
0.5 cups japanese eggplant
japanese eggplant
0.5 cups
0.5 cups broccoli florets
broccoli florets
1
1  carrot
carrot
0.5 cups
0.5 cups dry tofu
dry tofu
2 Tbsps
2 Tbsps fresh peppercorns
fresh peppercorns
2 cloves
2 cloves garlic
garlic
1 Tbsp
1 Tbsp chilies
chilies
1 Tbsp
1 Tbsp chili
chili
1.5 Tbsps
1.5 Tbsps bbq sauce
bbq sauce
1 tsp
1 tsp braggs liquid aminos
braggs liquid aminos
1.5 tsps
1.5 tsps tamari
tamari
1 Tbsp
1 Tbsp white soy sauce
white soy sauce
0.25 tsps
0.25 tsps stevia
stevia
4 Tbsps
4 Tbsps water
water
0.5 cups
0.5 cups basil leaves
basil leaves
0.25 tsps
0.25 tsps vinegar
vinegar
2 Tbsps canola oil
2 Tbsps
canola oil
0.5 lb fresh rice noodles
0.5 lb
fresh rice noodles
0.5 cups zucchini
0.5 cups
zucchini
0.5 cups japanese eggplant
0.5 cups
japanese eggplant
0.5 cups broccoli florets
0.5 cups
broccoli florets
1  carrot
1
carrot
0.5 cups dry tofu
0.5 cups
dry tofu
2 Tbsps fresh peppercorns
2 Tbsps
fresh peppercorns
2 cloves garlic
2 cloves
garlic
1 Tbsp chilies
1 Tbsp
chilies
1 Tbsp chili
1 Tbsp
chili
1.5 Tbsps bbq sauce
1.5 Tbsps
bbq sauce
1 tsp braggs liquid aminos
1 tsp
braggs liquid aminos
1.5 tsps tamari
1.5 tsps
tamari
1 Tbsp white soy sauce
1 Tbsp
white soy sauce
0.25 tsps stevia
0.25 tsps
stevia
4 Tbsps water
4 Tbsps
water
0.5 cups basil leaves
0.5 cups
basil leaves
0.25 tsps vinegar
0.25 tsps
vinegar

Equipment

frying pan
frying pan
bowl
bowl
wok
wok
frying pan
frying pan
bowl
bowl
wok
wok


Instructions

Separate the noodles by peeling them apart one at a time. If also using Yam-cake noodles, rinse well. Set aside. Prepare your ingredients: Slice the vegetables. Crush the garlic and chilies, and set aside. Pick off the leaves & flowers of the basil, and set aside. Chop the large chili into rings. Combine the oyster sauce, Braggs, fish sauce, and Stevia in a small bowl and set aside. If using tofu, pre-fry in a dry, non-stick skillet until browned. Set aside. Add the oil to a Wok (this pan is preferred but not a necessity), and heat on medium until its dancing around. (Heating oil on too high of heat will cause it to turn into Trans-fat which is not a good thing.) Then add the garlic, chilies and green peppercorns. Keep stirring so it doesnt burn. When the garlic turns light brown, add the veggies & meat/seafood if adding. Keep stirring and cook until finished, about 3-5 minutes depending on the ingredients used. Add the tofu (if adding), then the noodles. You may need to add a bit more water if the pan gets too dry. Dont add a lot, or the noodles will get mushy. After frying for a minute or two, add the sauce mixture. Stir well to combine. Add the basil & vinegar. Stir to mix. When the basil is wilted its done.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.11
Ingredient
2 tablespoons canola oil
½ pounds fresh rice noodles
½ cups zucchini
½ cups japanese eggplant
½ cups broccoli florets
1 carrot
½ cups dry tofu
2 tablespoons fresh peppercorns
2 cloves garlic
1 tablespoon chilies
1 tablespoon chili
1.5 tablespoons bbq sauce
1 teaspoon braggs liquid aminos
1.5 teaspoons tamari
1 tablespoon white soy sauce
¼ teaspoons stevia
½ cups basil leaves
Price
$0.08
$2.27
$0.18
$0.37
$0.10
$0.11
$0.84
$1.01
$0.13
$0.13
$0.13
$0.10
$0.06
$0.09
$0.12
$0.03
$0.47
$6.22

Tips

Health Tips

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • There are a variety of sugar substitutes on the market?aspartame, saccharin, acesulfame K, sucralose (Splenda), and most recently, Stevia. Many people are against these kinds of artificial sweeteners because they believe they pose a health risk (note: Stevia is derived from a plant and is technically not an artificial sweetener, although it is usually heavily processed.) Still, there is no conclusive evidence that these sweeteners are dangerous, so use them in moderation if you like.

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • It can be tricky to bake with sugar substitutes, since they are so much sweeter than regular sugar (as much as 600 times sweeter, in fact.) For this reason, you definitely cannot substitute sugar with artificial sweeteners 1:1. The other difficulty is making up for the volume you lose when you take out the sugar and replace it with a much smaller quantity of a sugar substitute. Do some research before you end up with some disappointing baked goods.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
697 Calories
14g Protein
18g Total Fat
119g Carbs
26% Health Score
Limit These
Calories
697
35%

Fat
18g
28%

  Saturated Fat
1g
11%

Carbohydrates
119g
40%

  Sugar
10g
11%

Cholesterol
0.0mg
0%

Sodium
1295mg
56%

Get Enough Of These
Protein
14g
30%

Manganese
2mg
117%

Vitamin A
5855IU
117%

Vitamin K
84µg
80%

Vitamin C
52mg
64%

Fiber
8g
36%

Phosphorus
274mg
27%

Selenium
19µg
27%

Vitamin E
3mg
23%

Iron
3mg
21%

Calcium
199mg
20%

Copper
0.39mg
20%

Potassium
683mg
20%

Vitamin B6
0.39mg
19%

Magnesium
68mg
17%

Folate
55µg
14%

Vitamin B3
2mg
11%

Vitamin B2
0.18mg
11%

Zinc
1mg
10%

Vitamin B1
0.15mg
10%

Vitamin B5
0.77mg
8%

covered percent of daily need

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