Thai Drunken Noodles (Pad Kee Mao)
Pad Kee Mao (Thai Drunken Noodles) is a popular noodle dish served throughout Thailand and in Thai restaurants across the US. The direct translation is "stir fry drunk". However, there is not a drop of alcohol in the dish. Many people like to serve Thai Drunken Noodles (Pad Kee Mao) with cold beer to take the edge off the spicy noodle dish.
- 1 packages 1/2-inch-wide flat rice noodles (14 ounces)
- 2 tablespoons vegetable oil
- 2 tablespoons chopped garlic
- 1 tablespoon smashed small Thai chilies
- 1/2 pound chicken breast, thinly sliced
- half large onion, thinly sliced
- 4 large plum tomatoes, each cut into thin wedges
- 1 large green pepper, sliced into strips
- about 4 tablespoons water
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon black soy sauce
- 1 1/2 teaspoons golden mountain soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons white sugar
- 1/2 cup packed holy basil leaves
- 1/4 teaspoon vinegar
- Soak the rice noodles according to the package. Hint: you should fill a bowl of very hot water (from the faucet, not boiling) and soak the noodles until they are soft. If you use boiling water, the noodles will get too soft. Keep the noodles in the hot water until you are ready to start making the dish. You may also want to cut the noodles as sometimes they become too long.
- Meanwhile, heat oil in heavy large pot over medium-high heat. Add the minced/chopped garlic and chilies until it becomes fragrant. Constantly stir the mixture to ensure that it doesn’t burn. This should take 30 seconds. Add the chicken, green peppers and onion. You may need to add a few tablespoons of water to help things not stick.
- When the meat has browned and is more than halfway cooked, add the noodles and tomatoes. Add the soy sauces, sugar and oyster sauce. Stir well to mix. The noodles will take about 3-4 minutes to soften.
- Add the basil & vinegar. Stir to mix. When the basil is wilted, the noodles are ready to serve.
Serving Size: 4-6
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Preparation Time: 45 minutes