DRUNKEN NOODLES (PAD KEE MAO)
Drunken Noodles (Pad Kee Mao) is a favorite Thai dish made with rice noodles and Thai basil, often eaten in Thailand on late nights after drinking with friends!
Provided by Bill
Categories Noodles and Pasta
Time 30m
Number Of Ingredients 21
Steps:
- Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
- Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
- Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
- Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
- Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
- After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
- Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
- Add the seared chicken and stir-fry for another 1 to 2 minutes.
- Serve!
Nutrition Facts : Calories 444 kcal, Carbohydrate 54 g, Protein 20 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 953 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PAD KEE MAO
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
PAD KEE MAO (DRUNKEN NOODLES)
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
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
PAD KEE MAO
This stir-fry of rice noodles and ground pork gives Pad Thai a serious run for its money. Pad kee mao translates loosely to "drunken noodles," though there's no alcohol here - just an easy-to-assemble dish that skews salty, sour and spicy from a glaze of fish sauce, soy sauce, rice vinegar and fresh chiles. Fatty ground pork imparts a lot of flavor, though you could swap in ground chicken or even firm tofu. If you're sensitive to heat, leave out the smashed chiles, to finish - and add a pinch of sugar to offset the salty punch of the dish.
Provided by Mark Bittman
Categories dinner, easy, quick, noodles, one pot
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the fish sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and three chiles together. Smash the remaining two chiles using the flat of a knife, and set aside.
- Heat a wok (or a large frying pan over medium-high. When it's hot, add the oil, the chopped garlic and chiles, and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the fish sauce mixture. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
- Add the bell peppers and noodles, turn the heat to high and add almost all of the sauce (save a spoonful or two to add later, if needed). Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil and the smashed chiles, and serve immediately.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 23 grams, Carbohydrate 78 grams, Fat 35 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 2078 milligrams, Sugar 5 grams, TransFat 0 grams
DRUNKEN NOODLE / PAD KEE MAO
I fell in love with Thai Drunken Noodle the very first time I tried it and this is my version of it. I based it on many other recipes I have seen and tailored it to taste the way you would get it at most Thai restaurants. You may find the Mirin difficult to find unless you go to an Asian market but it really cant be substituted. (My local Target Superstore carries it in the Asian section) Leave out the chili if you want a non-spicy version
Provided by CHarlotteFoodie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Bring 2-3 quarts of water to boil then turn off and add the rice noodles to water. Let sit 5-6 minutes then drain and rinse with cold water to stop the noodles from cooking. Set aside.
- Add both oils to wok and heat until you can smell the sesame oil.
- Sauté white onion, bell pepper and white portions of the green onion together until the onions become translucent and begin to brown.
- Add garlic, ginger, and if making the spicy version Chili Garlic Sauce. Sauté for another minute.
- Add chosen meat and let cook till meat is cooked. Add noodles, sauce, bean sprouts and basil then mix thoroughly.
- Move mixture in wok to one side then crack and scramble eggs on the open side until eggs begin to set, then mix everything back together.
- Add tomatoes and the remaining green onion and toss everything together once more.
- Serve immediately.
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