Thai Drunken Noodles (Pad Kee Mao) with Pork

1. 1

   Put the dry rice noodles in a bowl, cover them with hot water, and let them soak until they turn white and soften, about 1 hour. Drain the noodles and set them aside.

2. 2

   Heat 1 1/2 teaspoons olive oil in a wok or large skillet over low heat. Cook and stir 2 minced garlic cloves until browned and starting to crisp, 2 to 3 minutes. Add the soaked noodles, 1/2 teaspoon thick soy sauce, and 2 teaspoons sugar, then cook and stir until the noodles absorb the soy sauce and turn brown, about 3 minutes. Remove the noodles from the skillet.

3. 3

   Heat the remaining 1 1/2 teaspoons olive oil in the wok over low heat; add the remaining 2 minced garlic cloves and cook until browned and starting to crisp, 2 to 3 minutes. Increase the heat to medium-high and add the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt; cook and stir until the pork is no longer pink and the edges begin to brown, about 5 minutes. Return the noodles to the wok and add the bean sprouts, then cook and stir until heated through, about 5 more minutes.

• Calories 446.33 kcal High
• Protein 20.78 g Good Source
• Carbs 84.64 g Moderate
• Total Fat 4.28 g Moderate
• Saturated Fat 0.77 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 30.61 mg Moderate
• Sodium 361.1 mg Moderate
• Fiber 3.52 g Moderate
• Sugar 2.21 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 62.47 mg Low Source
• Iron 1.92 mg Moderate
• Potassium 379.57 mg Low Source
• Vitamin A 146.94 mcg_rae Moderate
• Vitamin C 17.22 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱