The World Food Recipe Box
Allergens in bold
Rice Ribbon Noodles
Crushed Garlic (sulphur dioxide and sulphites)
Soy Sauce (gluten, soya)
Vegetarian Stir Fry Sauce (gluten, soya)
Kecap Manis (soya)
Per serving: Energy (kcal) 609 Fat 17g of which saturates 3g Carbohydrates 90g of which sugars 12g Protein 27g Salt 4.47g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Unlike ‘drunken’ dishes in Chinese cuisine, there’s no alcohol in pad kee mao, or ‘drunken noodles’. The name probably refers to the diner’s tipsiness, rather than the food’s. Thai people typically prefer to do their drinking at the table. In fact, ‘drinking food’ could be considered almost its own subset of Thai cuisine, with a focus on satisfying textures, nutty and intense flavours, and lots of fiery chilli to shock those dulled senses. Scorching the lime for this dish is a classic ‘drunken’ technique, ‘waking up’ the citrus fragrance and intensifying the lime’s sweetness. This is Thai cooking at its rapid, reckless and remorseless best.
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