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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Jogindar Kahar
[email protected]I love how customizable this dish is. You can add or remove ingredients to suit your own taste.
Qais Khateeb
[email protected]This dish is so easy to make, and it's always a crowd-pleaser.
Nisar Khan official
[email protected]I love the spicy kick of this dish. It's perfect for a cold winter night.
Karen Thompson
[email protected]This dish is a great way to get your kids to eat vegetables.
Njodzeven Rodrick
[email protected]I love that this dish can be made with any type of protein. I've made it with chicken, beef, and shrimp, and it's always delicious.
Denise Nicholson
[email protected]This recipe is a great way to use up leftover rice.
Lawal adebukola Omotoyosi
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it.
Agyemang Glen
[email protected]This dish is so flavorful and satisfying. I highly recommend it!
Baiali Utto
[email protected]The flavors in this dish are amazing! I especially love the combination of the basil and the chili peppers.
Kristian Cuca
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal.
Dynandi Seinen
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit with my family and friends.
Md Jahid Hasan Jibon
[email protected]I made this dish last night and it was delicious! The only thing I changed was that I used chicken instead of beef. It was still really good.
Kigali Rwanda
[email protected]Pad Kee Mao is one of my favorite Thai dishes, and this recipe is the best I've tried. The flavors are perfectly balanced, and the dish is easy to make. I will definitely be making this again!