Drunken Noodles

Drunken Noodles with Pasture-Raised Wisconsin Pork

Drunken Noodles

for

with Pasture-Raised Wisconsin Pork

Prep Time: 45 mins Calories: (per serving)820

Carbs: 54g Fat: 46g Protein: 38g Sodium: 825mg

Contains Pork

Contains Gluten

Contains Soy

Contains Sesame

Very Spicy!

Customer Favorite!
4.3 of 5 stars

'Pad kee mao', also known as 'Drunken Noodles' for its reputation as an ideal hangover remedy, is a deeply flavorful, satisfying Thai dish made from rice noodles, meat, and vegetables in a savory, sweet, and spicy sauce. We use more pantry and DIY-friendly ingredients in this recipe to replicate the savory, sweet, and slightly bitter flavor of the traditional Thai sweet sauce, which usually consists of more difficult-to-find ingredients. But be careful - the Thai chile peppers are HOT!

Enjoy, Wisconsinites!

Read through the entire recipe prior to cooking.

USDA recommends cooking ground pork* to an internal temperature of 160°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked pork may increase your risk of foodborne illness.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Wash and dry all produce

Bring

6 cups

3 quarts

water to boil in saucepan

Halve

lime

; quarter remaining

lime

De-stem and de-seed bell pepper

, then cut into 1 inch pieces

Peel and halve onion, then cut into ¼ inch thick slices

Mince garlic

De-stem, de-seed, and thinly slice Thai chile pepper

(Caution: SPICY, use as desired; keep seeds for extra spiciness)

Tear basil leaves

-For tofu variation: Drain, pat dry, then cube tofu into 1 inch pieces

Make Sauce

Photo based on 2-serving recipe

Make Sauce

Squeeze juice from halved limes into small bowl (quartered limes will be used later)

Add sauce from pouch, whisk together

Cook Noodles

Photo based on 2-serving recipe

Cook Noodles

Place rice noodles in large bowl

When water is boiling, carefully pour boiling water over noodles

Stir, and let noodles soak until they are soft but not fully tender, 10-12 minutes

Alternative:Remove saucepan from heat and submerge noodles directly in pot

Drain noodles, then rinse with cold running water, set aside

Cook Meat/Vegetables

Photo based on 2-serving recipe

Cook Meat/Vegetables

Heat 1 teaspoon vegetable oil (or olive oil if you do not have vegetable oil) in

large

skillet over medium-high heat until just smoking

Add bell peppers and cook until spotty brown, 2-3 minutes

Transfer to large bowl

Add another

teaspoon

oil in now-empty skillet

Add onions and cook until softened, 3 minutes

Stir in garlic and Thai chile peppers, cook for 30 seconds

Stir in ground meat, breaking up chunks with wooden spoon and stirring occasionally, 3-5 minutes (for tofu variation, stir in cubed tofu)

Stir in ~¼ of sauce, cook until sauce is thick and syrupy, 1-2 minutes

Transfer mixture to bowl with bell peppers

Sauce Noodles

Photo based on 2-serving recipe

Sauce Noodles

Add noodles to skillet and stir in remaining sauce

Cook over medium-high heat, stirring often, until sauce has thickened and noodles are tender, 3 minutes

Finish and Plate

Add noodles to meat/vegetables mixture, toss to combine

Top with basil leaves

Plate, serve with 2 lime wedges

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

(608) 316-2771

info@IsthmusEats.com

In Your Bag

You'll Need