My drunken noodles with roasted pumpkin were inspired by the Drunken Noodles (or Pad Kee Mao) I ordered at a small Thai-place in Naples, Florida, where I visited my Dad. Right when I took the first bite, I just thought: YUM!
Back home in Berlin I started looking for drunken noodles recipes and tried around with ingredients. I admit it took me a while to get it. Galangal, ginger, peanuts and Worcestershire sauce did not work me. The fluffy tofu finally got kicked out too.
But then all these beautiful pumpkins appeared on the veggie shelves and suddenly the idea was there and the result was so good! I used a hokkaido, but I’m sure a butternut will taste amazing too.
If you’re having a hard time cutting pumpkins, the youtube video tutorial below might be helpful, at least that’s how it works best for me.
Herbs for the Drunken Noodles with roasted pumpkin
A traditional ingredient, holy basil, can be a little difficult to find. I usually get it at bigger Asian grocery stores in the fridge. Its Thai name is bai kra pao.
In India it is called tulsi or tulasi, but there it is more likely to be used for religious or medical purposes than for cooking.
Alternatively Thai-basil (bai horapa) can be used for this dish and is easier to get hold of. I would take a little less of that though, because the taste is more dominant than the holy basil’s.
I do not recommend replacing it with Italian basil, I just don’t think it fits, I’d rather try parsley if no Asian basil was available. But everyone has a different taste, and after all this is fusion kitchen, so whatever combination sounds good to you, go ahead …
Recipe for the drunken noodles
Serves 2, about 35 minutes
1/2 medium Hokkaido pumpkin
1 tablespoon maple syrup
1 tablespoon dark soy sauce
1/4 cup Golden Mountain sauce* (60 ml)
1 teaspoon or tablespoon Sriracha sauce*
juice of 1 lime
1 red onion
1 garlic clove
9 oz. wide rice noodles (250 g)
3/4 cup broccoli
holy Basil or Thai Basil
lime for garnishing
How to make the drunken noodles
Preheat oven to 350°F
Wash and cut the pumpkin, remove the seeds and combine in a bowl with oil and salt.
Then bake for 20 minutes.
In the meantime, cook noodles according to instructions. Take a big pot with lots of water and stir often to get rid of the sticky starch. You don’t want to overcook them, that would make them fragile in the skillet later. Rinse them well when cooked, to remove the starch.
Combine lime juice, dark soy sauce, golden mountain seasoning sauce, sriracha sauce, maple syrup and pepper in a bowl and stir well, add noodles and set aside.
Sauté onions and garlic in a wok, add broccoli. Stir-fry for a few minutes, add noodles and half of the basil, stir-fry a little more, add pumpkin.
Garnish the drunken noodles with roasted pumpkin with basil leaves and lime wedges, serve with extra soy sauce and sriracha sauce.
I could imagine the drunken noodles with roasted pumpkin go well with satay sticks:
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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