Noodles are loved by people of all ages not only because they are easy to make but also because they allow people to get creative with the add-ons without sticking to basic options. For years, people have been reaching out for instant noodles or ramen as a quick, "rescue" meal when one is running out of groceries. People have been turning noodles into every dish imaginable, ranging from pizzas to salads.

Noodle-lovers will be happy to know that a day is dedicated to encouraging them to eat more noodles in many different forms. The National Noodle Day, which falls on Oct. 6, celebrates the dish that food fanatics can't quite get enough of.

To mark this occasion, check out this recipe and let the dish amaze you. Originating in Thailand, this noodle recipe is fondly called Pad Kee Mao or Drunken Noodles. (Recipe courtesy: Hot Thai Chicken)

Ingredients:

Use shrimps and fresh rice noodles. The recipe tastes best with add-ons like carrots, broccoli, baby corn, long beans and straw mushrooms. You can omit some of these add-ons and use alternatives according to your food preference. If you don't like shrimp or are allergic, you can use eggs or chicken. This recipe calls for two large red spur chilis for the spicy paste. You also need four to five cloves of garlic. The rest of the ingredients are golden mountain sauce, oyster sauce, sugar, fish sauce, soy sauce, young peppercorns, fingerroot and holy basil.

Procedure:

Make a rough paste with all the garlic and chili, preferably in a mortar. Shallow-fry the shrimps, chicken and eggs. Add the chili garlic paste. Now, throw in the chopped veggies and all the herbs. Add noodles, sauce and sugar into the sauteed mixture and fry until sauce is absorbed and noodles are slightly charred. Add in the leafy greens and holy basil and cook for a few more minutes. The dish is now ready to serve.

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Pad Kee Mao Pixabay
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