Best 2 Thai Drunken Noodles Pad Kee Mao Recipes

Tantalize your taste buds with Pad Kee Mao, a tantalizing Thai drunken noodle dish that delivers a symphony of flavors. This delectable stir-fried noodle dish is a street food favorite in Thailand, renowned for its intoxicating aroma and bold flavors. The "drunken" in the name refers to the belief that the dish was created by a drunken noodle vendor who accidentally added too much of various ingredients, resulting in a serendipitously delicious concoction. Pad Kee Mao is a harmonious blend of wide rice noodles, succulent protein (typically chicken, pork, beef, or tofu), an array of colorful vegetables, and a distinctive sauce. The sauce, which forms the backbone of the dish, is a complex interplay of sweet, savory, spicy, and sour notes. It is crafted with a combination of soy sauce, fish sauce, oyster sauce, and a hint of sugar, balanced with tangy lime juice and the heat of chili peppers. The result is a captivating dance of flavors that keeps you coming back for more.

This article offers a collection of Pad Kee Mao recipes that cater to diverse dietary preferences and skill levels. Whether you're a seasoned cook looking to elevate your culinary repertoire or a novice seeking an easy yet impressive dish to whip up, you'll find a recipe here that suits your needs. From the classic Pad Kee Mao with chicken to tantalizing vegetarian and vegan variations, these recipes provide step-by-step instructions, ingredient lists, and cooking tips to ensure a successful and flavorful cooking experience. So, embark on a culinary adventure and let the enticing aromas and bold flavors of Pad Kee Mao transport you to the vibrant streets of Thailand.

Here are our top 2 tried and tested recipes!

DRUNKEN NOODLES (PAD KEE MAO)

Drunken Noodles (Pad Kee Mao) image

Drunken Noodles (Pad Kee Mao) is a favorite Thai dish made with rice noodles and Thai basil, often eaten in Thailand on late nights after drinking with friends!

Provided by Bill

Categories Noodles and Pasta

Time 30m

Number Of Ingredients 21

Ingredients

2 tablespoons water
12 ounces sliced chicken thighs or chicken breast ((340g))
1 teaspoon soy sauce
1 teaspoon oil
2 teaspoons cornstarch
8 ounces wide dried rice noodles ((225g))
1 1/2 teaspoons brown sugar ((dissolved in 1 tablespoon hot water))
2 teaspoons soy sauce ((Thai soy sauce preferred))
1 teaspoon dark soy sauce
1 tablespoon fish sauce
2 teaspoons oyster sauce
pinch ground white pepper
3 tablespoons vegetable or canola oil ((divided))
3 cloves garlic ((sliced))
¼ teaspoon fresh grated ginger
2 shallots ((sliced, about 1/3 cups))
1 scallion ((julienned into 3-inch pieces))
4 Thai red chili peppers ((deseeded and julienned))
1 cup holy basil or Thai basil ((loosely packed))
5 to 6 pieces baby corn ((split in half, optional))
2 teaspoons Shaoxing wine

Steps:

Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
Add the seared chicken and stir-fry for another 1 to 2 minutes.
Serve!

Nutrition Facts : Calories 444 kcal, Carbohydrate 54 g, Protein 20 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 953 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

THAI DRUNKEN NOODLES (PAD KEE MAO)

Thai Drunken Noodles (Pad Kee Mao) image

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

Ingredients

1 pound dried rice noodles
3 tablespoons oil, divided
¼ cup sliced Thai chiles
¼ cup sliced onion
2 tablespoons minced garlic
2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
1 tablespoon brown sugar
1 red bell pepper, cut into 1-inch pieces
1 cup chopped broccoli
1 cup pea pods
½ cup chopped carrots
1 cup chopped fresh Thai basil

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

Tips:

Mise en place: Prepare all ingredients before starting to cook. This will make the process go smoothly and quickly.
Use fresh, high-quality ingredients: The better the ingredients, the better the final dish. Buy the best Thai basil, chilis, and vegetables you can find.
Don't be afraid of the heat: This dish is supposed to be spicy. If you're not used to spicy food, start with a little less chili paste and add more to taste.
Use a well-seasoned wok: If you don't have a wok, you can use a large skillet or sauté pan. Make sure it's well-seasoned to prevent the noodles from sticking.
Cook the noodles according to the package directions: Don't overcook the noodles, or they will become mushy. Rinse the noodles well under cold water to stop the cooking process.
Make sure the sauce is flavorful: The sauce is the key to this dish. Make sure it's well-balanced, with a good combination of sweet, sour, salty, and spicy flavors.
Garnish with fresh herbs: Thai basil, cilantro, and mint are all great choices. The fresh herbs will add a pop of color and flavor to the dish.

Conclusion:

Thai drunken noodles is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With its combination of spicy, sweet, and savory flavors, this dish is sure to please everyone at the table. So next time you're looking for a new noodle dish to try, give Thai drunken noodles a try. You won't be disappointed!

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