Thai in 7 drunken noodles with tiger prawns and Thai basil - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Thai in 7 drunken noodles with tiger prawns and Thai basil By You Magazine - July 5, 2020 Known as pad kee mao in Thailand, drunken noodles are a great way to use up any bits and bobs you have in the fridge. You can add whatever vegetables or protein you like – it’s tasty with braised duck, chicken or crab. I’ve never known why it’s called drunken noodles, so I sometimes add a shot of whisky to ensure it makes more sense! Nassima Rothacker FEEDS 2 VEGETARIAN (if using vegetarian oyster sauce and mushrooms – see tip) 100g flat rice noodles (fresh are best) 6 fresh raw tiger prawns, outer shells removed and deveined 2 eggs, cracked into a bowl 3 tbsp palm sugar, pounded in a mortar so there are no lumps 3 tbsp oyster sauce 1 head of pak choi, core removed and thinly sliced small handful of Thai basil leaves 1. If you are using dried noodles, check the packet instructions, as you may need to soak them in water for an hour to soften before stir-frying; if so, once soaked, drain thoroughly. 2. Pound 2 roughly chopped bird’s eye chillies and 2 peeled garlic cloves together to a coarse paste using a pestle and mortar. Heat 2 tablespoons of vegetable oil in a nonstick wok and leave over a high heat for a minute or so until it is smoking hot. Add the noodles and spread them across the heat of the wok, then toss them regularly for around 30 seconds until they begin to turn translucent and soften. Move them to one side of the wok, add another tablespoon of oil, then add the garlic and chilli paste with the prawns (or mushrooms – see tip). Stir-fry for 1½-2 minutes until the paste begins to turn golden brown and the prawns have turned pink. Pour the eggs over the top, leave them to scramble for a few seconds and then move them a little to avoid burning. 3. When the eggs are cooked, mix everything with the noodles, then add 3 tablespoons of fish sauce (or soy sauce, if you prefer), the palm sugar and oyster sauce and toss through the noodles. Continue to stir-fry for a further minute or so and these liquids will cook the (fresh) noodles and season the stir-fry. Turn off the heat and taste. It should be sweet, salty and moreish, so adjust the flavours as necessary. 4. To finish, gently fold the pak choi and Thai basil leaves into the noodles and serve in bowls with chopsticks. Squeeze over a little lime juice, if you wish. TIP Swap the prawns with king oyster mushrooms for a vegetarian alternative. Use 6 mushrooms, cut into 1cm-thick slices, and cook as for the prawns above. Buy the book with 40 per cent off Our recipes are from Thai in 7 by Sebby Holmes, which is published by Hachette, price £17.99. To order a copy for £10.79 until 19 July go to whsmith.co.uk and enter the code YOUTHAI at the checkout. Book number: 9780857838346. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved