Best 2 Pad Kee Mao Drunken Noodles Recipes

Pad Kee Mao, also known as "drunken noodles," is a popular Thai stir-fried noodle dish that is renowned for its bold flavors and slight spiciness. It's a dish that's sure to tantalize your taste buds and leave you feeling satisfied. This article will guide you through the culinary journey of creating the perfect Pad Kee Mao, providing you with a comprehensive recipe that captures the essence of this beloved Thai dish.

Here are our top 2 tried and tested recipes!

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

PAD KEE MAO (DRUNKEN NOODLES)

Pad Kee Mao (Drunken Noodles) image

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

Ingredients

2 tablespoons minced habanero pepper
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
¼ cup fish sauce
¼ cup oyster sauce
3 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil
1 teaspoon ground white pepper
1 (16 ounce) package flat rice noodles, such as pad thai
2 tablespoons finely chopped fresh ginger
4 cloves garlic, finely chopped
10 leaves basil, cut chiffonade style
4 medium scallions
3 small heads baby bok choy, thinly sliced
1 (8 ounce) package snow peas, thinly sliced
1 (8 ounce) package bean sprouts
1 large red bell pepper, cut into thin matchsticks
1 medium yellow onion, cut into thin slivers
¼ cup vegetable oil, plus more if needed
2 ½ pounds skinless, boneless chicken breast, cut into strips
1 medium lime, cut into wedges

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 wide rice noodles: These noodles are flat and have a chewy texture that holds up well to the sauce.
Cook the noodles al dente: This means cooking them until they are just tender but still have a slight bite to them.
Use a well-seasoned wok: A well-seasoned wok will help to prevent the noodles from sticking and will give them a nice smoky flavor.
Don't overcrowd the wok: When stir-frying, it's important to not overcrowd the wok. This will prevent the noodles from cooking evenly and will make them more likely to stick together.
Use high heat: Stir-frying is a high-heat cooking method, so make sure your wok is nice and hot before you add the noodles.
Toss the noodles constantly: This will help to ensure that they cook evenly and don't stick together.
Add the sauce gradually: Add the sauce to the noodles a little bit at a time, tossing them constantly. This will help to prevent the noodles from becoming too salty or soggy.
Garnish with fresh herbs: Fresh herbs, such as basil, cilantro, and mint, add a nice pop of flavor and color to pad kee mao.

Conclusion:

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