Drunken Spaghetti (Pad Kee Mao) - The Local Palate

Name: Drunken Spaghetti (Pad Kee Mao) - The Local Palate
Ingredients: 1 tablespoon neutral oil, such as sunflower; 6 ounces large (21/25) shrimp, shelled and deveined; ¼ white onion, sliced; 4 ounces gai lan (Chinese broccoli), stems and leaves, cut into 2-inch pieces (about 2 cups); 1 tablespoon chopped garlic; ½ teaspoon chopped fresh Thai chile (about 1 chile); 8 ounces spaghetti, cooked according to package instructions; 1 Roma tomato (about 5½ ounces), cut into 8 wedges; 1 cup fresh Thai basil leaves; ¼ cup oyster sauce; ¼ cup black soy sauce; 1 tablespoon fish sauce; 1 teaspoon sugar; ⅛ teaspoon ground white pepper; Storebought fried garlic

thelocalpalate.com

If you really want to lean into the fusion identity of these drunken noodles, pair it with a negroni or spritz!

View full recipe on thelocalpalate.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.

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Ingredients

1 tablespoon neutral oil, such as sunflower
6 ounces large (21/25) shrimp, shelled and deveined
¼ white onion, sliced
4 ounces gai lan (Chinese broccoli), stems and leaves, cut into 2-inch pieces (about 2 cups)
1 tablespoon chopped garlic
½ teaspoon chopped fresh Thai chile (about 1 chile)
8 ounces spaghetti, cooked according to package instructions
1 Roma tomato (about 5½ ounces), cut into 8 wedges
1 cup fresh Thai basil leaves
¼ cup oyster sauce
¼ cup black soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
⅛ teaspoon ground white pepper
Storebought fried garlic