How to make Pad Kee Mao (Drunken Noodle) at home
Pad Kee Mao, also known as Drunken Noodles, is a popular Thai dish known for its spicy and savory flavors. It typically includes wide rice noodles, fresh vegetables, Thai basil, and a delicious sauce with a hint of heat. Here's a detailed recipe to make Pad Kee Mao at home
Equipment
- Wok or large skillet A wok is ideal for stir-frying due to its curved shape, which allows for even heat distribution. However, if you don't have a wok, a large deep skillet or frying pan will work just fine.
- Spatula or wooden spoon You'll need a sturdy spatula or wooden spoon for stirring and tossing the ingredients in the wok or skillet.
- Knife and cutting board To chop and slice the vegetables, protein, and herbs, you'll need a sharp knife and a cutting board.
- Bowl for Mixing Sauce: You'll need a bowl to combine the sauce ingredients, such as oyster sauce, soy sauce, fish sauce, etc.
- Measuring spoons Measuring spoons are handy for accurately measuring the sauce ingredients, especially when it comes to balancing the flavors.
- Cooking Oil Brush or Kitchen Towel: If you're using a wok, you might need a cooking oil brush or a kitchen towel to coat the wok's surface with oil before stir-frying.
- Noodle Pot (Optional): If you need to cook the wide rice noodles before stir-frying, a pot or large saucepan to boil water will be useful.
- Colander To drain and rinse the cooked noodles.
- Tongs Tongs can be helpful for tossing the noodles and ingredients together without breaking the noodles.
- Plate or Serving Dish: A large plate or serving dish to hold the finished Pad Kee Mao before serving.
Ingredients
For the Sauce:
- 3 tbsp oyster sauce
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp sweet soy sauce (or dark soy sauce)
- 1 tbsp chili sauce (adjust to your spice preference)
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 Thai bird's eye chili (or more if you prefer it spicier), finely chopped (optional)
For the Noodles:
- 340 g wide rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 cup sliced chicken, beef, shrimp, or tofu (choose your protein)
- 1 cup sliced bell peppers (use a mix of colors)
- 1 cup sliced onions
- 1 cup sliced carrots
- 1 cup baby corn, halved (optional)
- 1 cup broccoli florets (optional)
- 1 cup Thai basil leaves (holy basil)
Instructions
Thai basil leaves (holy basil)
- n a bowl, combine oyster sauce, soy sauce, fish sauce, sweet soy sauce, chili sauce, brown sugar, minced garlic, and Thai bird's eye chili (if using). Stir well until the sugar dissolves. Set the sauce aside.
Cook the Noodles:
- Cook the wide rice noodles according to the package instructions. Usually, you need to soak them in hot water for a few minutes until they soften and then drain them. Rinse with cold water to prevent sticking. Set the cooked noodles aside.
Prepare the Vegetables and Protein:
- Wash and chop all the vegetables and protein of your choice. Keep them ready for stir-frying.
Stir-fry the Ingredients:
- Heat the vegetable oil in a large wok or a deep skillet over medium-high heat.
- Add the minced garlic and stir-fry for a few seconds until it becomes fragrant but not browned.
- Add your choice of protein (chicken, beef, shrimp, or tofu) and cook until it's almost fully cooked through.
Add Vegetables and Noodles:
- Toss in the sliced onions, bell peppers, carrots, baby corn (if using), and broccoli. Stir-fry for a few minutes until the vegetables start to soften but still have some crunch.
Add Sauce and Noodles:
- Pour the prepared sauce over the vegetables and protein in the wok. Mix everything well so that the sauce coats all the ingredients evenly.
- Add the cooked wide rice noodles to the wok and gently combine them with the vegetables and sauce. Be careful not to break the noodles while mixing.
Add Thai Basil and Final Touch:
- Tear the Thai basil leaves and add them to the noodles. Stir to distribute the basil throughout the dish.
- Taste the noodles and adjust the seasoning if needed. You can add more soy sauce, fish sauce, or chili sauce to suit your taste preferences.
Serve:
- Once everything is well combined and heated through, remove the Pad Kee Mao from the heat.
- Serve the delicious Drunken Noodles hot and enjoy!
Notes
- Noodles: Pad Kee Mao is traditionally made with wide rice noodles, but if you can't find them, you can use other types of rice noodles or even fresh egg noodles as a substitute.
- Protein: This recipe allows for flexibility in choosing your protein. Feel free to use chicken, beef, shrimp, tofu, or a combination of these. Ensure that the protein is sliced thinly and cooked properly before adding the vegetables and noodles.
- Vegetables: The vegetable selection in this recipe is just a suggestion. You can add or substitute with your favorite vegetables, such as snap peas, zucchini, mushrooms, or even Thai eggplant.
- Spice Level: The level of spiciness can be adjusted to your liking. If you prefer it mild, reduce the amount of chili sauce or omit the Thai bird's eye chili altogether. For a spicier kick, add more chili sauce or include additional chopped chilies.
- Sauce Customization: The sauce plays a crucial role in the flavor of Pad Kee Mao. Feel free to adjust the sauce ingredients to match your taste preferences. If you like it sweeter, add more brown sugar. For a more savory taste, increase the soy sauce or fish sauce.
- Thai Basil: Thai basil, also known as holy basil, is a key ingredient in this dish. It has a distinct peppery and slightly sweet flavor. If you can't find Thai basil, you can use sweet basil as a substitute, although it won't have the same authentic taste.
- Wok or Skillet: A wok is traditionally used for stir-frying in Thai cuisine, but if you don't have one, a large deep skillet or frying pan will work just fine.
- Preparation: As with any stir-fry recipe, it's essential to have all your ingredients prepped and ready before you start cooking. Stir-frying is a quick process, and having everything ready will prevent overcooking or burning.
- Garnish: Feel free to garnish your Pad Kee Mao with some fresh cilantro, lime wedges, or chopped green onions for an extra burst of flavor and presentation.
- Serve Hot: Pad Kee Mao is best served immediately while it's still hot and fresh. Leftovers can be refrigerated but might lose some of their texture upon reheating.