side dish, 10min

(Not so) spicy Thai noodles

The lovely thing about being the chef in your own kitchen is that you determine everything. Not a fan of spicy food? Omit the red pepper. Are you a fan of some sweat on your forehead while eating? Add one dried Thai chili pepper or chili flakes to the noodles.

Most of the ingredients of this simplified version of the well-known Pad Kee Mao (Thai drunken noodles) are probably already in one of your kitchen drawers. This dish is quickly made and a perfect starting point for a delicious meal!

(Not so) spicy noodles!


For 2 people

  • Undon noedels: 1 package
  • Garlic : 2 cloves
  • White union: 1/2
  • Red pepper: 1
  • Fish-, oyster- and soy sauce : 2 tsp per product
  • Sugar : 1 tsp
  • Spring union : 2 pieces
  • Thai basil : a handfull

Preparation method

Step 1: Finely chop the garlic and peppers and cut the spring onion and white onion into rings. Heat a wok with some oil.

Step 2: When the oil is hot, fry the garlic and peppers for about 10 seconds. Then add the half white onion rings. Add the noodles along with all other ingredients. Stir fry for about 1-2 minutes, until the sauce has thickened and the noodles are completely covered.

Step 3: Serve immediately with the roughly chopped Thai basil as a side dish.