2 or 4 Serving
Dinner
Drunken Noodles
with Tofu and Chinese Broccoli
You’re probably familiar with this takeout classic, sometimes referred to as pad kee mao. It’s a Thai dish influenced by Chinese immigrants, which gets its unique flavor from chiles and basil. The origin story for these noodles is a little less worldly than their global roots might imply: supposedly someone drunk and hungry whipped them up with whatever was in the fridge. So go ahead, defer to tradition, crack open a beer or two, and dig in!
INGREDIENTS
INSTRUCTIONS
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