PAD KEE MAO
Pad Kee Mao translates to 'Drunken Stir Fry' in English. This is one variation of many such 'drunken' dishes that are commonly hawked by street-side vendors in Bangkok. The 'drunken' description comes from the fact that it originated in late-night revelers' kitchens after stumbling home from the nightclubs in the wee hours of the morning.
Provided by Deborah B
Categories World Cuisine Recipes Asian Thai
Time 1h40m
Yield 4
Number Of Ingredients 14
Steps:
- Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside.
- Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the skillet.
- Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high, and stir in the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 26.2 g, Cholesterol 22.3 mg, Fat 9.1 g, Fiber 0.7 g, Protein 7.2 g, SaturatedFat 2.5 g, Sodium 707.5 mg, Sugar 3.6 g
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Alex Cienega
[email protected]This recipe is a bit spicy, but you can adjust the amount of chili paste to your liking.
Shaye Bowdry
[email protected]I love the addition of the holy basil in this recipe. It gives the dish a unique and flavorful taste.
Riad Nekrouf
[email protected]This recipe is a great way to use up leftover chicken or shrimp.
Hail 676
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Mark lopez
[email protected]This is my go-to Pad Kee Mao recipe. It's always a hit with my family and friends.
Alejandro MonteTres
[email protected]I love this recipe! It's so easy to make and always turns out great.
Fike Mulugeta
[email protected]Delicious!
Brittney Lewis
[email protected]This recipe is a winner! The Pad Kee Mao was flavorful and delicious, and the instructions were easy to follow. I will definitely be making this dish again.
shoil shoik
[email protected]I'm not usually a fan of Pad Kee Mao, but this recipe changed my mind. The flavors were amazing, and the dish was so easy to make. I will definitely be making this again.
Malik Moiz awan
[email protected]This Pad Kee Mao was delicious! The sauce was rich and flavorful, and the noodles were perfectly cooked. I would definitely recommend this recipe to anyone who loves Thai food.
Sikhumbuzo Michael Matsane
[email protected]I love how easy this recipe was to make. I was able to get dinner on the table in under 30 minutes. The Pad Kee Mao was also very flavorful. I will definitely be making this again.
toxic mportmore
[email protected]This recipe is a keeper! It's easy to follow, and the results are amazing. The Pad Kee Mao was flavorful and delicious. I served it with a side of jasmine rice, and it was the perfect meal.
Md Anisur
[email protected]I've tried many Pad Kee Mao recipes, but this one is by far the best. The sauce is perfectly balanced, and the noodles are cooked to perfection. I will definitely be making this dish again and again.
manha Fatima
[email protected]This Pad Kee Mao recipe was a hit! The flavors were bold and delicious, and the dish came together quickly and easily. I especially loved the addition of the holy basil, which gave the dish a unique and aromatic flavor.