How to make Pastrami Pad Kee Mao (Drunken Noodles) with Kris Yenbamroong | Food & Wine Cooks

Food and Wine 2021-03-23

Views 2

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.

Share This Video


Download

  
Report form
RELATED VIDEOS