Pad Kee Mao Drunken Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb fresh wide rice noodles
02 -
4-5 cloves garlic
03 -
1-3 Thai chilies, or to taste
04 -
1 spur chili, or ⅛ red bell pepper, chopped
05 -
8 oz protein of your choice (chicken, pork, beef, tofu, or shrimp)
06 -
2 oz carrots, cut in thin sticks
07 -
2.8 oz Chinese broccoli (gai lan)
08 -
2 tablespoon julienned grachai (optional)
09 -
2 stems young peppercorns, cut in small chunks (optional)
10 -
2 ½ teaspoon sugar
11 -
A dash black or dark soy sauce (optional)
12 -
2 cups holy basil leaves
13 -
Vegetable oil for stir-frying
→ For the Sauce
14 -
2 tablespoon oyster sauce
15 -
1 tablespoon soy sauce
16 -
½ tablespoon Golden Mountain Sauce (or substitute more soy sauce)
17 -
½ tablespoon fish sauce
# Instructions:
01 -
Mix the oyster sauce, soy sauce, Golden Mountain sauce, and fish sauce together in a small bowl. Stir to combine and set aside.
02 -
Separate the rice noodles from each other. If they are cold and stuck together, divide them into 3-4 smaller bundles on a large plate and microwave at 70% power, checking every minute until soft. Once softened, pull the noodles apart and divide them into portions.
03 -
Add Thai chilies into a mortar and pestle and pound until fine. Add garlic and spur chilies (or bell pepper) and pound into a rough paste.
04 -
Before cooking, organize your prep: 1) separate all ingredients into batches for each serving; 2) combine all non-leafy vegetables, grachai and young peppercorns together; 3) put the basil and leafy parts of Chinese broccoli together; 4) have measuring spoons ready for sauce and sugar; 5) have a bowl ready for cooked protein.
05 -
Heat about 2 tablespoons of vegetable oil in a well-seasoned wok or non-stick pan over high heat. Once very hot, add your protein and spread it into a single layer. Sear until browned on one side, then flip and cook until done. Remove from the pan and set aside.
06 -
Return the pan to the stove with the heat off. Add the chili/garlic paste and a little more oil if needed. Turn heat to medium and stir until the garlic just starts to turn golden brown.
07 -
Add your bowl of non-leafy vegetables (including Chinese broccoli stems). Turn the heat to high and stir-fry for about 30 seconds.
08 -
Add the noodles, drizzle with sauce (2 tablespoons per serving) and sprinkle with sugar (1¼ teaspoons per portion). Toss until all noodles are evenly coated and the sauce has been absorbed. For darker color, add a dash of black or dark soy sauce.
09 -
Once noodles are well coated, add the cooked protein back in and toss to mix. Then let the noodles sit without stirring for 15-20 seconds until charred in some spots. Flip and repeat 1-2 more times to create those signature wok-charred edges.
10 -
Add the basil and Chinese broccoli leaves. Turn off the heat and toss for just a few seconds until they wilt. Transfer to a serving plate immediately and enjoy hot.
# Notes:
01 -
Pad Kee Mao, or 'Drunken Noodles,' is a popular Thai street food dish known for its bold flavors and spicy kick. The name comes from the belief that it's good to eat after drinking or that it's so spicy it makes you feel drunk!
02 -
For best results, cook one portion at a time – this allows the wok to maintain high heat, giving you those desirable charred flavors and preventing the noodles from becoming soggy.
03 -
While holy basil gives this dish its authentic flavor, regular Italian basil can be substituted if holy basil is unavailable. The key is to add the basil at the very end of cooking to preserve its aromatic qualities.