Beef drunken noodle
‘Pad Kee Mao'

cooking time : 
15 MIN
serving : 
15 MIN
May 7, 2021

ingredients

• 70g BE Holy basil paste
• 4 cloves garlic (chopped)
• 2 Tbsp VG Oil
• 1 pce Serrano chili (sliced)
• 6 pces Baby corn (cut into 2 pieces)
• 5 spears Asparagus (cut into 2 inches)
• 2 strings of Fresh peppercorns (Optional)
• 1 handful of Holy basil leaves
• 200g Beef (sliced)
• 3 Kaffir lime leaves (sliced)
• 150g Dried rice noodles (phad thai noodle style)
• 1/2 cup Water
• 1 1/2 tsp Sugar
• 2 tsp Oyster sauce
• 1 tsp Dark soy sauce
• 1 Tbsp Light soya sauce
• 1 1/2 Tbsp Fish sauce

Beef drunken noodle
‘Pad Kee Mao'

cooking steps

STEP 1

Pour hot water over the dried rice noodle and let them soak for 10 minutes before draining and putting them aside.

STEP 2

Heat the oil in a wok or frying pan until hot then cook the garlic until golden brown.

STEP 3

Stir-fry BE Holy basil paste until aroma develops.

STEP 4

Add the beef and stir-fry for another 2-3 min.

STEP 5

Add the baby corns, asparagus and fresh peppercorns (optional) while stirring continuously.

STEP 6

Season to taste with sugar, oyster sauce, light soy sauce, fish sauce and dark soy sauce.

STEP 7

Add 1/2 cup of water and simmer until cooked through.

STEP 8

Add the soaked noodles and stir-fry until all combined and noodles are cooked.

STEP 9

Put the holy basil leaves, chilies and kaffir lime leaves. Stir before removing from the heat.

Chef s Tip

Although traditionnally cooked with beef, this recipe can also be made with firm tofu, chicken or sliced pork.

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