PAD KEE MOW (DRUNKARD'S NOODLES)
Pad Kee Mow, or Drunkard's Noodles, is a popular Thai dish. It is my personal favorite when visiting any Thai restaurant. It is made differently by every cook. My girlfriend and I experimented to come up with this version. Feel free to make alterations to suit your own taste! Many ingredients (Thai basil, fish sauce, palm sugar, etc.) may be difficult to find in a regular supermarket, but you can most likely find them in an Asian market.
Provided by the apprentice
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
- Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
- Separate rice noodles in warm water, about 5 minutes; drain.
- Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
- Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
- Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 44.9 g, Cholesterol 19.5 mg, Fat 8.3 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 1.4 g, Sodium 1204.3 mg, Sugar 5.1 g
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
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
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
DRUNKEN NOODLES
Thai-style drunken noodles is not only good for a hangover but good for entertaining too!
Provided by kayak
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
- Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
- Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
- Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
- Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 111.7 g, Cholesterol 111.1 mg, Fat 8.2 g, Fiber 3.2 g, Protein 30.3 g, SaturatedFat 1.6 g, Sodium 446.1 mg, Sugar 12.2 g
DRUNKARD'S NOODLES
Provided by Julia Moskin
Categories dinner, lunch, main course
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 18
Steps:
- For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice. Mix well and set aside.
- For the noodles: Soak noodles in cold water for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender but still firm, about 8 minutes. Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.
- Place a large wok or skillet over high heat. When pan is hot, add oil. Add garlic, jalapeños and sliced scallion bulbs, and sauté to let flavors infuse oil, about 1 minute. Add chicken and cabbage, and stir-fry until chicken is opaque and beginning to brown, 2 to 3 minutes.
- Add basil, cilantro and scallion tops. Drain noodles and add to pan. Add sauce, and toss until mixed and well-heated, 1 to 2 minutes. Serve hot, with lime wedges for squeezing over noodles.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 14 grams, Carbohydrate 67 grams, Fat 17 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1465 milligrams, Sugar 8 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.
THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)
This is my closest attempt at recreating our favorite Thai dish. The key is the fresh wide rice noodles that can only be found at an asian market.
Provided by Cadylynn
Categories Asian
Time 40m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
- When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
- Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
- Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
- Add chicken and cook until slightly browned.
- Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
- Add noodles and sauce to skillet.
- Stir fry for several minutes.
- Remove from heat and enjoy.
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- Cook the noodles according to package instructions until they are al dente. Drain and rinse with cool water until the noodles are no longer hot, and set aside until ready to use. (I would also recommend tossing the noodles with a drizzle of oil if it will be a few minutes until you add them to the stir-fry, to prevent them from sticking together.)
- Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season the chicken with a generous pinch of salt and pepper. Then add the chicken to the oil and sauté for 3-4 minutes, stirring only occasionally, until it is cooked through. Transfer the cooked chicken to a separate (clean) plate, and return the pan to the heat.
- Add the remaining 1 tablespoon oil to the pan. Add the white parts of the green onions and the bell pepper to the pan and sauté for 2 minutes, stirring occasionally. Add the broccoli and garlic and sauté for 2 more minutes, stirring occasionally, until the veggies reach your desired level of tenderness.
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- FOR THE SAUCE. Whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic in a small bowl. Set aside until ready to use.
- FOR THE DRUNKEN NOODLES. Heat the peanut oil in a wok or large pan to high heat. Add the chilies and onion and cook for 2-3 minutes to soften.
- Add the garlic, chicken and fish sauce. Stir to coat and cook another 2-3 minutes, or until the chicken is mostly cooked through.
- Set the rice noodles into boiling water and boil for 2-3 minutes until softened, or to the packaging directions. Drain, then stir into the wok or pan.
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- 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.
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- Combine fish sauce, rice vinegar and soy sauce in another bowl. Have everything ready to go (Note: I actually do 2-3x the amount to have on hand to moisten the dish if needed).
- Heat a wok over high heat. Add 2 Tbsp. oil and heat until a piece of the garlic sizzles immediately when dropped into the wok. Stir fry for 30 seconds until garlic is golden. Add the chilies and stir fry another 30 seconds.
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- Whisk the sauce together in a small bowl. Place the sliced chicken in another bowl and spoon 3 tablespoons of sauce over the top to marinade. Mix and set aside.
- Chop the rest of the ingredients. Boil a large pot of water and cook the noodles according to the package instructions.
- Meanwhile heat the wok (or a large skillet) to high heat. Add a teaspoon of oil to the skillet and quickly scramble the eggs. Push the eggs up the side of the wok and add the chopped onions, thai chiles, and garlic. Stir fry for 2 minutes, then add the chicken, and another teaspoon of oil if needed. Stir fry until just barely cooked through (3-5 minutes) and push the mixture up the side of the wok. *If using a skillet, transfer the cooked items to a separate dish and add back to the skillet after the noodles, or they will over-cook.
- Now add the bell peppers and carrots. Stir fry for 2 minutes, then mix all the ingredients and pour the drained noodles over the top. Add the remaining sauce, thai basil, tomatoes, and green onions. Toss and stir fry another minute. Then remove from heat and serve warm with lime wedges.
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- Heat the olive oil in a nonstick skillet. When the oil is hot (it will shimmer) fry the chicken until golden. Add the red onion to the pan and continue to cook over medium-high heat until the onion is soft and starting to turn golden, as well.
- Toss in the rest of the vegetables and stir fry until just starting to soften. This should only take about 2-3 minutes.
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