Zoodles (zucchini noodles) are all the craze right now, which I am totally on board with, so why not transform the classic Thai “Drunken Noodles” into a low carb dish by subbing the noodles for zoodles? Drunken Zoodles (Pad Kee Mao) is one of those dishes you see at every Thai restaurant in America. I did my “Drunken Noodle” research to see where this dish got its name and what ingredients go into it and here were the few interesting reasons as to how this dish got its name: 1. it goes great with a cold beer, 2. It is what the people of Thailand late night on when they are drunk, 3. It is their hangover food. Sounds great all three ways to me, or even sober on the weeknight to get my thai fix in!
This Drunken Zoodles (Pad Kee Mao)dish only takes about 20 minutes to whip up, which makes it all the more wonderful. Give it a try (with or without a cold beer) and let us know what you think!
Ingredients (serves 3-4):
- 3-5 Thai Chiles (or serrano peppers)
- 5 cloves of garlic
- 2 tbsp. soy sauce (use Coconut Aminos for Whole30)
- 2 tbsp. oyster sauce (omit for Whole30)
- 2 tbsp. fish sauce
- 1 tbsp. rice vinegar
- 1 tbsp. Grapeseed Oil , Coconut Oil, or Olive oil
- 1 lb. (or less) ground pork (you can substitute Ground Beef, Turkey or Chicken)
- 2 eggs
- 1/2 red bell pepper, sliced into thin, bite-sized strips
- 2 small shallots, finely chopped
- 1/2 cup of Cherry Tomatoes, halved
- 6 Thai Basil Leaves (or Regular Basil), loosely chopped + 1 cup whole leaves
- 1-2 Scallions, thinly sliced (Scallion: the green top of a green onion)
- 4-5 medium zucchini, spiralized (I used 4 and one more probably would have been a better pork to zucchini ratio, mine was a little heavier on the pork, which my husband loved. So, its all about preference).
1. In a bowl, whisk together the fish sauce, soy sauce, rice vinegar, and oyster sauce. Roughly chop your garlic and add in, then thinly slice desired amount of Thai Chiles (I use 4), and whisk until all is well combined. Set sauce aside.
2. Heat a large skillet over medium-high heat with 1 tbsp. cooking oil (I prefer grapeseed oil with Thai Cooking, but whatever you have on hand is fine). When hot, add the pork and the shallots and cook for 4-5 minutes, meat will not be completely cooked through but will be close.
3. Now add in the eggs, the red bell pepper and the cherry tomatoes. Cook for 2-3more minutes, scrambling the eggs.
4. Now add in the zucchini noodles, the sliced scallion (reserve a few for garnish), the whole basil leaves and the reserved sauce. Saute for 2-3 more minutes, or until the zoodles are only slightly tender…we don’t like to overcook them because they will get watery and we like them a little crisp.
5. Serve immediately with a wedge of lime, topped with additional scallions and the freshly chopped basil to taste. Top with additional sriracha if you like it supa hot!
Recipe Adapted from Men’s Health.