How to make Pastrami Pad Kee Mao (Drunken Noodles) with Kris Yenbamroong | Food & Wine Cooks
Food and Wine
Food and Wine
  • 3 years ago
Tender wide rice noodles pick up color and peppery, meaty flavor when charred in a wok with thick slices of pastrami. This speedy, flavor-packed dish by Kris Yenbamroong of Night + Market cooks up quickly.
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