Best 2 Pad Kee Mao Drunken Noodles Recipes
**Pad Kee Mao (Drunken Noodles): A Spicy Thai Stir-Fry**
Discover the tantalizing flavors of Pad Kee Mao, a classic Thai stir-fry dish that packs a flavorful punch. Also known as "Drunken Noodles," this delectable dish gets its name from its believed origins as a late-night snack for intoxicated revelers. Its unique combination of broad rice noodles, succulent chicken or tofu, vibrant vegetables, and a spicy, savory sauce creates an unforgettable culinary experience. In this article, we present you with two irresistible variations of Pad Kee Mao: a traditional recipe that stays true to its Thai roots and a vegetarian rendition that caters to plant-based preferences, both promising an explosion of flavors in every bite. Get ready to embark on a culinary journey to Thailand as we delve into the secrets of making this iconic dish.
THAI DRUNKEN NOODLES (PAD KEE MAO)
This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes
Provided by Van Dana
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
- Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 107.3 g, Fat 11.2 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 1.8 g, Sodium 1277 mg, Sugar 7.6 g
PAD KEE MAO (DRUNKEN NOODLES)
This delicious Thai recipe is my take on the top 5 pad kee mao recipes on the net! Adjusted to taste like our favorite nearby Thai place, this recipe was a big hit with the family and did not make it through the night.
Provided by A22F
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 23
Steps:
- Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
- Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
- Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
- Meanwhile, combine ginger, garlic, and basil in a small bowl.
- Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
- Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
- Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
- Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
- Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.
Nutrition Facts : Calories 524.7 calories, Carbohydrate 62.2 g, Cholesterol 73.2 mg, Fat 15.1 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 2.7 g, Sodium 1290.4 mg, Sugar 9.1 g
Tips:
- Use high-quality ingredients: Fresh vegetables, aromatic herbs, and flavorful sauces are essential for making a delicious Pad Kee Mao. Choose the best quality ingredients you can find to ensure the best possible flavor.
- Cook the noodles properly: The noodles should be cooked al dente, meaning they should be slightly firm to the bite. Overcooked noodles will be mushy and unpleasant.
- Use a well-seasoned wok: A well-seasoned wok will help to evenly distribute heat and prevent the noodles from sticking. If you don't have a wok, you can use a large skillet instead.
- Stir-fry the noodles quickly: Pad Kee Mao is a stir-fried dish, so it's important to stir-fry the noodles quickly over high heat. This will help to create a slightly charred flavor and prevent the noodles from becoming overcooked.
- Add the sauce gradually: The sauce for Pad Kee Mao can be quite spicy, so it's important to add it gradually and taste the dish as you go. You can always add more sauce if needed, but it's difficult to take it out once it's been added.
Conclusion:
Pad Kee Mao is a delicious and versatile dish that can be easily customized to your own taste. Whether you like it spicy, mild, or somewhere in between, this dish is sure to please. So next time you're looking for a quick and easy meal, give Pad Kee Mao a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
