VEGAN THAI DRUNKEN NOODLES (PAD KEE MAO)
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 so easy, vegan, and packed full of flavour!
Provided by Jeeca
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- If using fresh rice noodles, simply carefully separate these. You may need to run them through some water to separate them easier. If purchasing fresh rice noodles, check with the package instructions for any preparation methods, if any.
- 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!
Nutrition Facts : Calories 352 kcal, Carbohydrate 26 g, Protein 4 g, Fat 21 g, SaturatedFat 2 g, TransFat 1 g, Sodium 1326 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g, ServingSize 1 serving
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
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.
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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5/5 (6)Calories 355 per servingCategory Main Course
- 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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4/5 (2)Total Time 16 minsCategory Stir FryCalories 437 per serving
- In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
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From khinskitchen.com
5/5 (13)Category Main CourseCuisine Thai CuisineCalories 652 per serving
- First soak the dry rice noodles in warm water for 15-20 minutes then drain the water out and set it aside. Cut the chicken thigh into medium bite-size pieces. Cut stem part of Chinese broccoli into 1" pieces and leaves into 2" pieces. Separate the stem and leaves. Finely chop the shallot, garlic and onion.
- Add light soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar in a small bowl. Mix well until sugar dissolve and set it aside. To season the chicken pieces, add 1 tablespoon of sauce mixture, mix well and set aside.
- Heat the large wok/pan into medium-high heat, drizzle 2-3 tablespoon of oil. Add chopped shallot and stir fry until translucent, then follow with the garlic, stir for few seconds. Next add the chopped chillies and continue stir fry for about 1 minute, until nice fragrant comes out.
- Then add the chicken and stir fry for 2-3 minutes until no longer pink, then add the stem part of Chinese broccoli stir for 1 minute and follow with leaves.
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4.9/5 (146)Total Time 16 minsCategory Noodles, Stir FriesCalories 454 per serving
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PAD KEE MAO (DRUNKEN NOODLES) - PLATINGS - PAIRINGS
From platingsandpairings.com
Ratings 55Calories 787 per servingCategory Entree
- 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.
PAD KEE MAO (THAI DRUNKEN NOODLES) - WOK & SKILLET
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Reviews 2Category Noodles And RiceCuisine ThaiTotal Time 1 hr
- If you are using dried wide rice noodles, soak them in warm water for at least 30 minutes. Drain well, then coat them in about a tablespoon of cooking oil to prevent them from sticking.
- Prepare the sauce by combining soy sauce, oyster sauce, rice vinegar, fish sauce, dark soy sauce and brown sugar.
- Heat 2 tablespoons of cooking oil to your wok over medium-high heat. Add ground pork, and stir-fry until the pork is fully cooked. Remove the ground pork from the wok and set aside.
- Add 1 more tablespoon of cooking oil to the wok, followed by minced garlic, sliced onion, baby corn.
DRUNKEN THAI NOODLES (PAD KEE MAO) - GOOD OLD VEGAN
From goodoldvegan.com
4.8/5 (4)Category DinnerCuisine Asian-Inspired, Thai-InspiredTotal Time 30 mins
- Preheat oven to 400. Cut tofu in half and cover with t-towel. Place a heavy pan or pot on top to press out any excess liquid. Drizzle with olive oil and season with salt and pepper. Lay on baking sheet and bake for 20 minutes, turn and bake again for 10 more. Set aside.
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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.)
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- Mix sriracha and light soy sauce together and pour over tofu slices. Marinate for at least 30 minutes.
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