Spring rolls
James Martin's crisp vegetable pastry rolls are quick and easy to make and are perfectly complemented with Asian dishes and dips
Drunken noodles (pad kee mao)
Serves 2
Easy
Prep:
Cook:
Spicy, savoury and full of punch, these Thai ‘drunken noodles’ are the ultimate fast food, ready in just 20 minutes
Skip to ingredients
- 200g flat rice noodles(choose wide noodles, if possible)
- 2 tbsp neutral-tasting oil(such as vegetable)
- 3 garlic clovesfinely chopped
- 3 bird’s-eye chilliesfinely chopped
- 225g sirloin steakthinly sliced
- 100g long-stemmed broccolicut into 3-4cm pieces
- large handful of Thai basil leaves
For the sauce
- 3½ tbsp light soy sauce
- 3½ tbsp oyster sauce
- 1 tsp fish sauce
- 1 tbsp sugar
Nutrition: Per serving
- kcal757
- fat23g
- saturates6g
- carbs101g
- sugars16g
- fibre4g
- protein33g
- salt7.62g
Method
step 1
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.
step 2
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.
step 3
Stir through the basil and turn off the heat. Serve immediately to avoid overcooking.
