Thai Drunken Noodles w/ Beef & Tofu| Pad Kee Mao

Name: Thai Drunken Noodles w/ Beef & Tofu| Pad Kee Mao
Total time: 2100 s
Yield: 4 people
Cuisine: American
Ingredients: 1 lbs beef flank steak (sliced); 1 tsp oyster sauce; 1 tsp sugar; 1 tsp chicken bouillon granulate; 2 tsp soy sauce; 1/2 tsp ground black pepper; 1 tsp neutral oil; 2 Tbs dark soy sauce; 2 Tbs Soy sauce; 2 tsp oyster sauce; 1 tsp chicken bouillon granulate; 2 tsp sugar; 1 tsp ground black pepper; 1 tsp white vinegar; 1 Tbs Water; 1 pkg fresh flat rice noodles (noodles separated); 2 pcs fried tofu (cut to size); 5 cloves minced garlic; 1-2 red Thai chili (minced); 1 red bell pepper (cut to size); 1/2 carrot (sliced thin); 1/2 white onion (wedges); 4 ea Cai Lan (chopped); 3 each green onions (chopped to length); 4-5 stems Thai Basil (leaves only); as needed Neutral oil

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

This stir-fried rice noodle dish got its name because of the drunken people who specifically eats it for the purpose of sobering up. For whatever reason it is, Pad Kee Mao is always my go to dish at any Thai restaurant no matter if I’m drunk or not! Simple to put together and so tasty!

Quoc Nguyen | Chef Q @chefqstr

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Ingredients

25-35minutes

4 people

Beef Marinade
1 lbsbeef flank steak (sliced)
1 tspoyster sauce
1 tspsugar
1 tspchicken bouillon granulate
2 tspsoy sauce
1/2 tspground black pepper
1 tspneutral oil
Stir-fry Sauce
2 Tbsdark soy sauce
2 TbsSoy sauce
2 tspoyster sauce
1 tspchicken bouillon granulate
2 tspsugar
1 tspground black pepper
1 tspwhite vinegar
1 TbsWater
Others
1 pkgfresh flat rice noodles (noodles separated)
2 pcsfried tofu (cut to size)
5 clovesminced garlic
1-2red Thai chili (minced)
1red bell pepper (cut to size)
1/2carrot (sliced thin)
1/2white onion (wedges)
4ea Cai Lan (chopped)
3each green onions (chopped to length)
4-5stems Thai Basil (leaves only)
as neededNeutral oil

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Steps

25-35minutes

1

Marinade the beef with the listed ingredients in the “beef marinade” section.
2

Make the stir fry sauce with the ingredients provided in the “stir fry sauce” section. Stir well for sugar to fully dissolve before using.
3

With a bit of oil, stir fry the beef first. Do not over cook, take beef off stove and set aside.
4

In a wok with a good amount of cooking oil, add minced garlic and chili. Bring out aroma before adding all the prepped veggies and tofu. Sauté for 2 minutes.
5

Add in noodles and sauce. Shake and toss till all ingredients and sauce is well mixed. Then add in the semi cooked beef. Toss for another 4-5 minutes or until noodles softens and veggies are cooked.
6

Turn off fire then Add Thai basil leaves. Toss and serve.