Pad Kee Mao (Drunken Noodles)
If you love Thai food, you’ve probably heard of Pad Kee Mao (Drunken Noodles). This delicious stir fry noodle dish is full of flavor and has a good kick of spice from the hot chili peppers.
The recipe for this dish may come across as a lot of work, but I assure you that it get easier every time you make it. With a little bit of advanced prep and practice, you can be making it as fast as a street food stall in Thailand.
There are different variations you can make Pad Kee Mao like using beef, pork or chicken and using different noodles such as wide rice noodles, spaghetti or fettucini. It all depends on what you have readily available. Also, it is worth finding and getting Thai or Holy basil which you can find at Asian markets. It has bold flavor and a hint of licorice notes. If you can’t find Thai basil, you can use the regular Italian basil you commonly find in any grocery stores. It won’t have the same authentic taste, but I’m sure it’ll still be delicious
This dish packs a right amount of heat minus the spiciness because of the red chili pepper seeds are deseeded. If you like it spicy, leave a few seeds during the cooking process, or if you are like me, I like to add garlic chili sauce (also known as Sambal Oelek – ground fresh chili paste) as a garnish and mix it in with the noodles.
Let us know what you think of this recipe! Be sure to leave a comment below.
Pad Kee Mao ( Drunken Noodles )
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
If you love Thai food, you've probably heard of Pad Kee Mao (Drunken Noodles). This delicious stir fry noodle dish is full of flavor and has a good kick of spice from the hot chili peppers.
12 ounces sliced steak or chicken breast
2 tablespoons water
1 teaspoon soy sauce
1 teaspoon Shaoxing rice wine
1 1/2 teaspoons cornstarch
8 ounces wide dried rice noodles
1 1/2 teaspoons coconut sugar (or brown sugar), dissolved in 1 tablespoon hot water
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons dark soy sauce
1/8 teaspoon white pepper
1 1/2 tablespoons garlic, minced
1/2 teaspoon ginger, grated
5-6 Thai red chili peppers, deseeded and sliced thinly
1 cup onion, sliced lengthwise
1 green bell pepper, cut into 1x1 inch pieces
3 green onions cut into two inch long pieces
2 cups loosely packed Thai basil leaves
1 tablespoon Shaoxing rice wine
1. Soak noodles according to package instructions. The packages we buy have no instructions on them, so we soak them in large bowl of hot water for 15-20 minutes until pliable.
2. Combine the water, soy, rice wine and cornstarch mixture in a bowl. Add the meat and mix by hand until the meat absorbs the marinade. Let sit until you are ready for it.
3. In a small bowl, combine the sugar, fish sauce, oyster sauce, soy sauce, dark soy sauce, and white pepper. Stir and set aside.
4. Heat 2 tablespoons of canola oil in your large stir fry pan or wok over high heat. Once hot, add the meat and stir fry for about two minutes. Remove from pan and set aside.
5. In the same pan, heat another tablespoon of oil. Add the garlic, ginger, and chili peppers and stir fry for about 15 seconds until fragrant.
6. Add the onion and green bell pepper and stir fry for another 30 seconds.
7. Next, toss in the green onions, Thai basil and the additional tablespoon of rice wine into the pan and stir fry for about a minute.
8. Drain the water from the noodles and add them to the pan along with the sauce you made earlier. Stir fry for 2-3 minutes until the sauce has been absorbed by the noodles.
9. Add the meat back to the pan and stir fry for another 3-4 minutes.
10. Push everything to the outside edges of the pad and add two whole eggs. Let cook until the egg white begins to firm up then break the yolks while mixing with the egg white. Once cooked, stir together with the noodles.
11. Plate and enjoy!