I ordered Drunken Noodles (or Pad Kee Mao) at a small Thai-place in Naples, Florida, where I visited my Dad. I didn’t expect much, but when I took the first bite, I already 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.
A traditional ingredient, Holy basil, can be a little difficult to find. I usually get it at bigger Asian grocery stores. Alternatively Thai-basil 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 go for parsley if no Asian basil is available. But everyone has a different taste, and after all this is fusion kitchen, so whatever combination sounds good to you, go ahead …
FOR TWO SERVINGS YOU NEED:
1/2 medium Hokkaido pumpkin
1 red onion
1 garlic clove
7 oz. wide rice noodles (200 g)
1/2 cup broccoli
Holy Basil or Thai Basil
lime for garnishing
WHAT TO DO:
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 30 minutes.
In the meantime, cook noodles according to instructions.
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 basil leaves and lime wedges, serve with extra soy sauce and sriracha sauce.
- 7 oz. wide rice noodles (200 g)
- plant oil
- 1 garlic glove
- 1 red onion
- 1 tablespoon maple syrup
- 1 tablespoon dark soy sauce
- 1/4 cup Golden Mountain Sauce (60 ml)
- 1 tablespoon sriracha sauce
- juice of 1/2 lime
- 1/2 medium pumpkin
- 1/2 cup broccoli
- Holy Basil or Thai Basil
- lime for garnishing
- Preheat oven to 350°F
- Wash and cut the pumpkin, combine in a bowl with oil and salt, then bake for 30 minutes.
- Cook noodles according to instructions.
- Combine lime juice, dark soy sauce, golden mountain seasoning sauce, sriracha, 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 with basil leaves and lime wedges, serve with extra soy sauce and sriracha sauce.
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