Drunken noodles (pad kee mao)
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein17 %23 g
- Carbs51 %69 g
- Fat32 %19 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 548 kcal | 193 kcal |
| Protein | 23 g | 8.1 g |
| Carbs | 69 g | 24.3 g |
| Fat | 19 g | 6.7 g |
One serving is about 284 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty23/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Beef - Thai
Ingredients
- 4 tablespoons Soy sauce
- 3 cloves Garlic (Chopped)
- 1 tablespoon Sugar
- 2 tablespoons Vegetable Oil
- 1 teaspoon Fish Sauce
- 4 tablespoons Oyster Sauce
- 200 g Rice Noodles
- handfuls Basil
- 225 g Sirloin steak
- 100 g Broccoli
- 3 Birds-eye Chillies (chopped)
Instructions
Prepare the noodles following pack instructions, then drain and set aside. Combine all the ingredients for the sauce in a small bowl or jug, and set aside.
Heat the oil in a large wok or frying pan over a high heat and stir-fry the garlic and chilli for 20 seconds until just starting to turn golden. Add the steak and stir-fry for 1 minute until seared and starting to brown. Add the broccoli and stir-fry for another minute, then tip in the noodles and add the sauce. Stir-fry for another 1-2 mins until well combined and piping hot.
Stir through the basil and turn off the heat. Serve immediately to avoid overcooking.
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