Best 3 Pad Kee Mow Recipes

**A Culinary Journey to Pad Kee Mow: A Symphony of Flavors and Textures**

Originating from the vibrant streets of Thailand, Pad Kee Mow, also known as Pad See Ew, is a culinary delight that tantalizes taste buds with its harmonious blend of flavors and textures. This stir-fried noodle dish is a symphony of savory, sweet, and spicy notes, boasting flat rice noodles stir-fried with a medley of vegetables, succulent proteins, and an irresistible sauce that brings it all together. Embark on a culinary adventure as we delve into the depths of this beloved Thai dish, exploring its variations and uncovering the secrets to crafting an authentic Pad Kee Mow experience in your own kitchen. From the classic chicken Pad Kee Mow to vegetarian and seafood renditions, this article offers a comprehensive guide to mastering this iconic Thai dish.

**Recipes Included:**

1. **Classic Chicken Pad Kee Mow:** Experience the quintessential Pad Kee Mow with this recipe that showcases tender chicken, vibrant vegetables, and a perfectly balanced sauce.

2. **Vegetarian Pad Kee Mow:** Delight in a meatless marvel with this vegetarian Pad Kee Mow. Packed with an array of colorful vegetables, this dish is a testament to the versatility and flavor potential of plant-based ingredients.

3. **Seafood Pad Kee Mow:** Embark on a coastal culinary journey with this seafood Pad Kee Mow. Succulent shrimp, squid, and mussels dance harmoniously in a symphony of savory and briny flavors.

4. **Pad Kee Mow with Tofu:** Discover a delightful harmony of textures and flavors in this tofu Pad Kee Mow. Soft and silky tofu absorbs the vibrant sauce, creating a satisfying and protein-packed dish.

5. **Pad Kee Mow with Egg:** Elevate your Pad Kee Mow experience with this egg-infused variation. Fluffy scrambled eggs add a touch of richness and create a delightful contrast to the chewy noodles and crisp vegetables.

Here are our top 3 tried and tested recipes!

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)

Thai Drunken Master Noodles (Pad Kee Mow) image

This is my closest attempt at recreating our favorite Thai dish. The key is the fresh wide rice noodles that can only be found at an asian market.

Provided by Cadylynn

Categories Asian

Time 40m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 (1 lb) packages fresh Thai rice noodles (if these cannot be found you can use 1 pound dry rice noodles)
1/2 medium onion (sliced)
2 -3 garlic cloves (minced)
3 green onions (chopped)
1 large green bell pepper (sliced)
2 large tomatoes (cut into chunks)
1/2 red bell pepper (sliced)
2 chicken breasts (thinly sliced)
fresh basil (approx. 3 stems)
6 tablespoons oyster sauce
3 tablespoons rice vinegar
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons lime juice
1 tablespoon chili sauce (Sambal Oelek)

Steps:

Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
Add chicken and cook until slightly browned.
Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
Add noodles and sauce to skillet.
Stir fry for several minutes.
Remove from heat and enjoy.

PAD KEE MOW

Pad Kee Mow image

In answer to a query in the threads. I think this recipe may have come originally from Epicurious, can't remember. Serving quantity is for part of a Thai meal

Provided by Latchy

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon chopped Thai chile (Less if you don't like it hot)
1 tablespoon coarsely chopped garlic
2 tablespoons sugar
2 tablespoons rice vinegar
black pepper
3 tablespoons fish sauce
3 -4 tablespoons vegetable oil
1/4 lb ground pork or 1/4 lb chopped chicken
3 cups dried wide egg noodles, 1/2 inch wide, soaked until tender then drained
1 cup fresh Thai basil, and buds
1 1/2 cups tomatoes, chopped in 1 inch pieces

Steps:

Combine sugar and pepper in a small bowl.
Also combine the fish sauce and soy sauce in another bowl.
Have everything ready and next to the stove.
Heat a wok over high heat and add 2 tablespoons oil and heat until a piece of the chopped garlic sizzles immediately when dropped into the wok.
Add the rest of the garlic to the oil and stir fry for 30 seconds, until garlic is golden.
Add the chillies and stir fry another 30 seconds.
Then add either the pork or chicken and stir fry for 3-5 minutes until browned and cooked.
Add the sugar mixture and toss to mix, then the fish sauce mixture, also the vinegar and continue stir frying until the sauce bubbles and thickens a little, about 1 minute.
Add the rice noodles and fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more oil if needed.
Add most of the basil (reserve some for garnish) and toss gently until it begins to wilt.
Add tomatoes, turn once and remove from heat.
Transfer to a platter and garnish with basil.

PAD KEE MOW

PAD KEE MOW image

Number Of Ingredients 16

Ingredients

Canola Oil, 2 tbsp
Rice Noodles, 2 cup
Garlic, 6 tsp
Shallots, 1 tbsp chopped
Thai Chili Peppers, 1 pepper
Onions, raw, 1 medium
Green Peppers (bell peppers), 1 cup, chopped
Peppers, sweet, red, fresh, 1 cup, chopped
Thai Basil, 1 cup
Tofu, extra firm, 1 block
Bean sprouts, 0.5 cup
Soy sauce, low sodium, 1/4 cup
Vegetarian Oyster Sauce, 2 tbsp
Granulated Sugar, 2 tbsp
Asian Chili Paste, 1 tbsp
Golden Mountain Seasoning Sauce, 2 tbsp

Steps:

1. Prepare noodles according to directions to al dente, toss with 1 TB oil, and set aside. 2. Fry tofu in remaining oil for 1-2 minutes. Add garlic, shallots, chiles, and cilantro root for 30 seconds. Add onion and pepper and cook 5 minutes. 3. Mix sauce ingredients and stir until sugar dissolves. Add noodles, sauce, bean sprouts, and basil to wok, and stir until basil is wilted and sauce is absorbed by noodles.

Tips:

Use the right noodles: Pad kee mow is traditionally made with flat rice noodles, also known as sen yai. These noodles have a chewy texture that holds up well to the stir-frying process.
Choose the right protein: Pad kee mow can be made with chicken, beef, pork, shrimp, or tofu. If using chicken or beef, slice it thinly against the grain for the most tender results.
Use a well-seasoned wok or large skillet: A well-seasoned wok or large skillet will help prevent the noodles from sticking. If you don't have a wok, a large non-stick skillet will also work.
Stir-fry in batches: If you're cooking a large batch of pad kee mow, stir-fry the noodles and vegetables in batches to prevent them from becoming overcrowded and soggy.
Add the sauce last: The sauce for pad kee mow is typically made with fish sauce, soy sauce, oyster sauce, and sugar. Add the sauce to the noodles and vegetables last, and stir-fry for just a few minutes until the sauce is heated through.
Garnish with fresh herbs: Pad kee mow is traditionally garnished with fresh basil, cilantro, and bean sprouts. These herbs add a pop of flavor and color to the dish.

Conclusion:

Pad kee mow is a delicious and versatile Thai stir-fry noodle dish that can be easily made at home. With its bold flavors and simple ingredients, pad kee mow is sure to become a favorite in your kitchen. So next time you're looking for a quick and easy weeknight meal, give pad kee mow a try!

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