Spicy Thai Noodles with Vegetables and Basil

Easy and yummy. That’s what I want in a recipe. My family would agree. This Thai dish is also known as Pad Kee Mao, or Drunken Noodles. What I liked about the ease of this dish was that instead of having to measure and work some magic with spices it just uses Sriracha sauce. This makes it easy to spice it up or dial it back based on your tastes and preferences. I used the recipe quantity and found it to be enough, but my hubby wanted a bit more so he added some hot chili oil that he had made. Everyone was happy.

I couldn’t find wide noodles on short notice so I used regular pad Thai rice noodles. It all worked out fine, although I did find that I had to let the noodles sit in the hot water for much longer than the recipe says. Start those noodles before you do everything else or you will have some hungry people asking you repeatedly, “How much longer until dinner?”

This recipe calls for Mushroom Soy Sauce to keep it vegetarian. Having none on hand I used fish sauce to make sure I got the salty flavour the soy sauce would bring to the dish. We took a vote, and no one here wanted the eggs so that was left out. I also didn’t use cilantro (I have anti-cilantro advocates in my house). I can’t say I missed it as the basil was fresh and flavourful. Last but not least, I threw in some red, yellow and orange peppers. They brought some colour and flavour to the dish. Despite the missing pieces and changes this was a very good and yummy dish that didn’t take too long to make (just get on those noodles!)

With thanks to Ivy Manning and her cookbook Weeknight Vegetarian

Makes 4 servings

1/2lb (250g), about 1/2-inch (12mm) wide, Wide rice noodles
2 Tbsp, plus more to taste, Sriracha sauce
3 Tbsp Mushroom soy sauce
2 tsp sugar
2 Tbsp Vegetable oil
1/4 cup thinly sliced Shallots
1 Tbsp finely chopped Garlic
1 1/2 cups bite size pieces of Broccoli Florets
3/4 cup chopped Tomatoes
1/2 cup thinly sliced carrots
3 lightly beaten Eggs
1 cup Bean Sprouts
2/3 cup loosely packed, torn fresh Basil
1/2 cup chopped Cilantro
1/4 cup chopped Peanuts
1 lime, cut into 6 wedges
  1. Bring 2L of water to a boil. Place the noodles in a large, heatproof bowl. Pour the boiling water over the noodles and let soak until pliable, 15 minutes. Drain, rinse with cold water, and set aside. Ina  small bowl, combine the Sriracha, soy sauce, and sugar, and set aside.
  2. In a wok or large, deep sauté pan, warm 1 Tbsp of the oil over medium-high heat. Add the shallots and stir-fry until they begin to turn golden brown, 2 minutes. Add the garlic and stir-fry 10 seconds. Add the broccoli, tomatoes, and carrot, and stir-fry until the tomatoes falls apart and the broccoli is tender-crisp and bright green, 3 minutes. Push the vegetables to one side of the wok; add the eggs and cook, stirring with a spatula, until the eggs are set, about 1 minute. Scrape the contents of the wok into a bowl.
  3. Return the wok to medium-high heat and add the remaining 1 Tbsp of oil. Add the noodles and let cook without stirring for 30 seconds, then stir-fry until lightly charred and warmed through, 1 minute. Add the vegetable-egg mixture, Sriracha mixture, sprouts, basil, cilantro, and toss gently. Sprinkle the noodles with peanuts and serve with lime wedges on the side.