Drunken Udon Noodles
Our pantry staple udon turns into a Thai dish! (Pad Kee Mao)
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
Drunken Udon Noodles
Our pantry staple udon turns into a Thai dish! (Pad Kee Mao)
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
アプリでひらく作り方
- 1
Cook udon noodles according to the package directions.
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- 2
Rinse in cold water, drain well, and set aside.
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- 3
Prepare all the ingredients!
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- 4
Mix all the sauce ingredients.
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- 5
NOTE: If you use meat, marinate it with 1 tsp of soy sauce →
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1 tsp canola oil, and 1 tsp of potato starch for 10 minutes.
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Oil in a wok over medium high heat, add shrimp.
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- 8
Cook until almost heated through. Remove from the wok.
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- 9
Continue with the wok, add oil over medium high heat.
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- 10
Add garlic, pepper and cook until fragrant.
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- 11
Add veggies and cook until almost heated through.
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- 12
Stir in udon, shrimp and sauce, then toss for some time to →
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- 13
caramelize the sauce and make it thicker.
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- 14
Turn off the heat, then stir in basil.
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- 15
Toss until wilted.
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Serve.
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NOTE: If you can get Bird's Eye chili, deseeded and →
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thinly sliced, 2 has a good KICK but you can adjust it!
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In US Thai restaurants, noodle dishes are saucy because they
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use a lot of oil. Cut off unnecessary fat. Eat it healthy!
コツ・ポイント
Add fresh basil in the wok right before finishing to keep a nice aroma from the basil!
つくれぽ
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