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Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier. [1] In English texts, it is rendered as pad kee mao, [2] pad ki mao, or pad kimao / ˌ p æ d k iː ˈ m aʊ / [3] – from its Thai name Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw], in which phat means 'to stir-fry' and khi mao means 'drunkard'.
Heat 1-2 tablespoons of peanut oil (or vegetable oil) in a wok until shimmering. Add carrots and green pepper, cook until almost softened. Remove carrots from wok and add shallot and onions, cook ...
Drunken Noodles: This dish is made of softly sautéed rice noodles, glazed with a spicy garlic sauce and prepared with fresh red bell pepper and fragrant onions and basil. Tang recommends this ...
Gluten-Free Drunken Noodles (Pad Kee Mao) Samantha Falotico. Updated July 14, 2016 at 10:31 PM. ... Cook for one minute and add rice noodles. Toss until thoroughly coated. Add thai basil, and 1-2 ...
Wide rice noodles in gravy Central Fried wide rice noodles with beef, pork, chicken, or seafood in a thickened gravy. Kuai-tiao ruea ก๋วยเตี๋ยวเรือ Boat noodles: Central Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon, star anise and sometimes blood. It is spicy and sour.
Hakka noodles – Indian-Chinese style fried noodles, commonly known as desi chow mein; Drunken noodles (phat khi mao) – Thai dish of stir-fried wide rice noodles; Hokkien mee – Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients; Japchae – Korean dish made with cellophane noodles [3]
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Kuyteav – a soup with rice noodles and pork stock with toppings; Kuyteav kha kou – rice noodles in a beef stew or thick broth soup; Lort cha – rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives [6] Nem – many kinds of salads are made with this type of clear noodle