Tuck into my take on the Thai street-food classic, pad kee mao… with a seafood twist. Salty, savoury and very, very special.
Spicy Seafood Drunken Noodles
5 garlic cloves, roughly chopped
3 birdseye chillies, stem removed
1 large red chilli, stem removed
400g (14 oz) fresh rice noodles*
2 tbsp vegetable oil
250g (9 oz) mixed seafood (e.g. prawns, clams, squid)
100g (3.5 oz) sliced Asian greens (e.g. Chinese broccoli, Chinese kale, pak chok or bok choy)
3-4 stems of fresh green peppercorns (optional)
4 tbsp oyster sauce
1 tbsp fish sauce
½ tsp dark soy sauce
½ tsp white sugar
1 heaped cup Thai holy basil*
- Use a mortar and pestle to pound the garlic and chillies to a rough paste.
- To prepare the fresh rice noodles for cooking, warm them for about 10 seconds in the microwave to make it easier to separate the noodle strands.
- Heat the vegetable oil in a wok over high heat. Add the garlic chilli paste and stir-fry for 30 seconds. Add the seafood and stir-fry for half a minute. Cover with a lid and allow the seafood to cook for another minute or until the clam shells open). Then toss through the Asian greens and the peppercorns.
- Add the noodles, oyster sauce, fish sauce, dark soy sauce and sugar. Stir-fry until well combined. Toss through the basil and serve.
- Notes: – Cooked spaghetti, dried rice noodles or egg noodles can be used here too. – You can use Thai basil or regular Italian as a substitute for the Thai holy basil.
