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So that the taste quality of drunken noodles stir-fried seafood (pad kee mao), which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good up to how to make and serving it. No need be confused if want prepare drunken noodles stir-fried seafood (pad kee mao) the delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings used in make

1. Prepare Half packet of rice noodle
2. Take 1 tbsp cooking oil (for noodles
3. Prepare 4-6 dry red chilies
4. Prepare 1 onion - finely chopped
5. Prepare 2 handful Thai basil (or any kind of basil)
6. Prepare 2 tablespoons vegetable oil
7. Prepare 2-3 handful green beans
8. Take 2-3 cloves garlic – finely chopped
9. Use 3-5 red chilies – finely chopped
10. Prepare 4-5 bunches baby pepper corn (Optional)
11. Prepare Sauce
12. Take 1 tbsp tablespoon light soy sauce
13. Prepare 2 tablespoons oyster sauce
14. Prepare 1 tablespoon fish sauce
15. Prepare 1 1/2 sugar
16. Prepare Seafood - mussels, prawns, squid

Mix sauce in a small bowl and set aside. Add another tablespoon of oil to the pan. Add chicken and season with pepper. How to Make Drunken Noodles (Pad Kee Mao) - the Recipe Method MAKE THE SAUCE.

How to make Drunken noodles Stir-Fried Seafood (Pad Kee Mao):

1. Boil rice noodles to just cooked for about 10 min.
2. Rinse off water, drizzle some oil on and separate the noodles
3. Medium heat pan, drizzle some oil, dry chilies in, quick stir to brown them up. Leave them aside.
4. Finely chopped garlic and chili.
5. Heat oil in the pan over medium heat and add mixture of garlic and chili. Sautee until fragrant.
6. Add some seafood in stir well until seafood just cooked. Transfer them to a plate.
7. Same pan medium heat, fry onion, rice noodles in, sauces in follow by green beans and young peppercorn.
8. Transfer the seafood back in then Thai basil. Stir well.
9. Serve with roasted dried chili.
10. Done and ready to serve!

Whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic in a small bowl. Set aside until ready to use. Heat the peanut oil in a wok or large skillet to high heat. Remove chicken from skillet and set aside. Add onion and bell pepper to skillet.

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