pad kee mao

Recipe video above. Spicy Thai Noodles, a popular Thai&nbsp;take-out&nbsp;dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it's SUPPOSED to be spicy!)

Drunken Noodles (Pad Kee Mao)

oz /200 grams dried rice noodles (, wide (Note 1))

garlic (, minced)

birds eye chilli

onion (, sliced)

chicken

tsp fish sauce ((or soy sauce))

green onions (,

tbsp oyster sauce

tbsp light soy sauce ((Note 4))

tbsp dark soy sauce ((Note 4))

tsp sugar

water

Prepare noodles per packet directions.

Mix Sauce in a small bowl.

Heat oil in wok or large heavy based skillet over high heat.

Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!

Add onion, cook for 1 minute.&nbsp;

Add chicken and fish sauce, and fry until cooked, around 2 minutes.

Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.

Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

Thick, chewy rice noodles cooked in a spicy and savoury sauce with garlic, onions, chili, tofu, and lots of fresh basil! Pad Kee Mao or Drunken Noodles are a famous dish in Thailand and you’d usually find them in simple road-side restaurants for take-out! This dish is quick, easy, and packed full of flavour!

Vegan Thai Drunken Noodles (Pad Kee Mao)

tbsp coconut sugar (or palm sugar)

tbsp water

tbsp vegetarian mushroom oyster sauce (see notes)

tbsp dark soy sauce

soy sauce

fish sauce ((see homemade recipe here))

tofu

noodles

tbsp neutral oil (divided)

onion

green onions (sliced in to 2” long pieces)

garlic (minced)

red bell pepper (sliced)

fish sauce

white pepper (to season the tofu

2-3 bird’s eye chili (deseeded and sliced (see notes))

Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.

Sauce

If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.

Afterwards, slice into 1”x2” (2.5 by 5 cm) strips or other shape of choice.

Tofu

Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.

Leave the noodles to soak in the water for 8 to 10 minutes or until they’re not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.

Noodles

Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil. Sauté the onion, green onions, and garlic for 2  minutes or until tender and translucent.

Add in the bell pepper and cook for 2 to 3 minutes until tender.

Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil.

Over high heat, add in the strips of tofu.

Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.

When the tofu is golden brown, mix it in with the bell peppers and onions.

Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.

Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.

Mix well to completely coat the noodles.

Leave the noodles to simmer over medium high heat or until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The chewy noodles will continue to cook and absorb the flavours from the sauce!

Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you’d like!

Serve hot and enjoy!

Stir-Fry

You might as well be on the streets of Thailand with this EASY, fast, and fiery Drunken Noodles recipe that&#039;s ready 30 minutes!

Drunken Noodles

oz wide rice noodles

Tbsp sesame oil ((or canola))

shallots (, chopped)

carrots (, thinly sliced)

chicken breast (, chopped (or shrimp

ginger

zucchini (, thinly sliced)

green bell pepper (, thinly sliced)

green onions (, chopped)

roma tomatoes (, sliced)

Tbsp oyster sauce

brown sugar

Thai red chili paste

Cook noodles according to package instructions.

Mix sauce in a small bowl and set aside.

Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.

Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.

Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

https://content.jwplatform.com/videos/ZrYsFYG5.mp4

You might as well be on the streets of Thailand with this EASY, fast, and fiery Drunken Noodles recipe that’s ready in 30 minutes!

Drunken Chicken Noodles - love spicy noodle dishes? then this is the perfect recipe for you. Tender pieces of chicken with vegetables and rice noodles all coated in a flavoursome spicy sauce finished off with fragrant Thai Basil.

Drunken Chicken Noodles (Pad Kee Mao)

oyster sauce

light soy sauce

sauce

maple syrup

water (60 milliliters)

(10.5 ounces) of boneless skinless chicken thighs

Thai red chillies, sliced

(7 ounces) of flat rice noodles, uncooked

red pepper, sliced

(zucchini),

mange tout (snow peas)

garlic,

black pepper

Thai Basil

spray oil

In a bowl combine the ingredients for the...

In a bowl combine the ingredients for the sauce and cook the noodles according to package directions and set aside.

Spray a wok or frying pan over a...

Spray a wok or frying pan over a medium high heat with cooking oil spray.

Add the chicken and the 1 teaspoon of...

Add the chicken and the 1 teaspoon of dark soy sauce and fry until it's a lovely deep golden colour, remove and set aside.

Spray with some more spray oil and add...

Spray with some more spray oil and add the vegetables, chillies and garlic and stir fry for a couple of minutes just until lightly softened.

Add back in the chicken and the sauce...

Add back in the chicken and the sauce ingredients and stir fry until all coated in sauce. Season with a little black pepper.

Then add in the cooked noodles and Thai...

Then add in the cooked noodles and Thai basil and toss until all combined.

Serve and enjoy!!

Drunken noodles (pad kee mao) is a delicious and ridiculously easy to make stir fry noodles recipe from Thailand. Make it with your choice of vegetables and protein tossed in an delicious to the core Thai sauce. This dish has that perfect balance of spices, packed with vegetables and super quick to put together. My recipe for homemade pad kee mao is so much better than takeout’s and totally customizable too. Vegan recipe.

Drunken Noodles - Pad Kee Mao

oz rice noodles (wide)

peanut oil (or vegetable oil)

inch ginger (minced)

garlic

chili

onions

carrots (sliced)

red bell pepper (small, sliced)

baby corn (sliced)

bok choy (stalks, sliced)

scallion greens

basil leaves (or Italian basil leaves)

vegetarian oyster sauce

red chili paste

First of all prepare noodles per packet instructions. I cooked mine until soft in a large pan of boiling water.

Once cooked, drain the noodles in a large colander and add few drops of oil.

Toss and place in a wide bowl cover and set aside. These steps will prevent the noodles from drying out.

In a small bowl combine 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 2 tablespoons vegetarian oyster sauce, 1/2 tablespoon brown sugar, 1 tablespoon sriracha or chili paste.

Add 1 tablespoon water and mix well.

Chop the vegetables into thin strips and set aside.

Heat oil in a wok or a heavy skillet over high heat, add minced ginger 3 cloves garlic, chili flakes, grated galangal if using, finely chopped spring onion whites. Saute in high heat for 2 minutes.

Add the vegetables and saute in high heat for 2 more minutes.

The vegetables will turn a bit soft. Add salt to taste and mix well.

Now stir in the prepared sauce and mix.

Saute in high heat for 2-3 minutes.

Add noodles and saute in high heat until combined. Add thai basil leaves and scallion greens. Saute just for 10 seconds. Remove from heat.

Serve immediately.

Pad Kee Mao is a traditional Thai dish with ground pork, wide rice noodles and plenty of fresh basil. Doused in a sauce typical of thai cuisine which is perfectly balanced with heat, tanginess and sweetness – Coming from thai chiles, rice wine vinegar and sweet soy sauce.

Pad Kee Mao (Drunken Noodles)

rice vinegar

serrano peppers (or thai chiles)

Tablespoons vegetable oil

½ large onion (thinly sliced)

pork

rice noodles

Thai basil (or regular basil) (roughly torn)

lime (juiced)

Lime wedges (for serving)

Soak the rice noodles in warm tap water for 30 minutes to an hour.

Stir together the fish sauce, soy sauce and vinegar, and set aside.

Roughly chop the garlic and 3 of the chilies together. Chop the other chilie, and set aside.

Preheat a wok or large skillet over medium-high heat; when hot, add the oil, the garlic/chile mixture and the onion. Cook, stirring constantly, until the garlic releases its fragrance, about 30 seconds. Add the pork and a splash of the sauce. Cook, breaking up the meat with a wooden spoon or potato masher, until the pork is cooked through, about 5 minutes.

Drain the noodles and add them with the bell peppers to the pan. Increase the heat to high, and add the sauce. Cook, tossing everything together and separating the noodles, until all ingredients are coated with the sauce and it thickens slightly, about 8-10 minutes.

Toss in the basil, lime juice and the additional chile. Serve immediately with lime wedges on the side.

https://content.jwplatform.com/videos/NViJtL7d.mp4

Tbsp sesame oil (or canola)

onions, chopped

Tbsp fish sauce

bell pepper (any color), thinly sliced

green onions, chopped

Thai Basil leaves (or substitute regular basil), roughly chopped

Mix sauce ingredients in a small bowl and...

Mix sauce ingredients in a small bowl and set aside.

Heat 1 tablespoon of oil in a large...

Heat 1 tablespoon of oil in a large skillet or wok set over high heat. Add onions and cook, stirring constantly for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and fish sauce. Cook for 3-4 minutes.

Add garlic and cook for 10 seconds. Then...

Add garlic and cook for 10 seconds. Then add the thinly sliced bell pepper and the whites of the chopped green onions and cook for 2 minutes.

Add noodles to the pan and pour the...

Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through and the sauce thickens a bit.. Remove the skillet from the heat and stir in the chopped basil.

Garnish with diced green onions and serve immediately....

Garnish with diced green onions and serve immediately. For additional spice stir in chili sauce, crushed red pepper flakes or Sriracha sauce.

Savory, sweet, and spicy, drunken noodles are a simple, few ingredient recipe for making oil-free Thai food at home. Add some seared tofu some favorite veggies, or eat these savory noodles alone.

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The most viewed pad kee mao recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Drunken Noodles (Pad Kee Mao)

Vegan Thai Drunken Noodles (Pad Kee...

Drunken Noodles

Drunken Chicken Noodles (Pad Kee Ma...

Drunken Noodles - Pad Kee Mao

Pad Kee Mao (Drunken Noodles)

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Quick & Easy Thai Drunken Noodles (...

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The most viewed pad kee mao recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine