Drunken Noodles (Pad Kee Mao)

A Thai restaurant favorite!

Photo by Allison of Culinary Cupcake

Drunken noodles or Pad Kee Mao is a stir fry noodle dish that consists of wide rice noodles, soy sauce, oyster sauce, fish sauce, garlic, chili peppers, black pepper pods, meat, seafood, and Thai basil. It originates from Thailand. Kee Mao means “drunkard” in Thai. There is no alcohol in the dish. Many debate on why the noodles are named they way they are. Some believe a drunk person made this dish with the ingredients they had available, others believe that the name comes from the dish being so spicy people will “drink” a lot to quench their thirst. All in all drunken noodles are a very popular dish to eat in restaurants or to make at home.

Thai food is always welcome among our friends and family. Drunken noodles are certainly a favored choice. They are a lovely blend of flavors. The Thai basil mellows the spicy peppers, and the sauce envelopes the noodles perfectly. Whenever I have extra Thai basil in the kitchen, Drunken noodles are a perfect dish to use it in. Please enjoy this recipe!

Drunken Noodles (Pad Kee Mao) Recipe

Yields 2-3 servings

Prep Time 20 minutes Cook Time 11 minutes

Beer Pairing Suggestion: Lager

Wine Pairing Suggestion: Sauvignon Blanc

Ingredients

Sauce:

1 1/2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon Sriracha sauce

1 tablespoon fish sauce

8 Thai basil leaves, thinly sliced

Stir Fry:

2 tablespoons oil

2 cloves of garlic, minced

2 Thai chili peppers or 1/2 jalapeno pepper, finely chopped

1 egg, lightly beaten

1/4 of a white onion, sliced

3 ounces cooked protein (ex: chicken, tofu, shrimp, beef.)

8 ounces thick wide rice noodles, cooked

8 grape tomatoes, halved

1 green onion, chopped

1 cup Thai basil, loosely packed

To Serve: Lime wedges and bean sprouts

Directions

In a bowl, combine all the sauce ingredients, set aside.

In a large wok, heat oil over medium high heat. Add garlic and cook for about 30 seconds.

Add peppers and eggs. Scramble together for 1 minute.

Stir in the onion slices and cook for 1 minute.

Add in the protein and cook for 1 minute.

Throw in the noodles, tomatoes, green onion, and Thai basil. Cook for another minute.

Toss in the sauce and stir. Cook all together for 5 minutes. Make sure all the noodles are well coated in sauce.

Serve hot with lime wedges and bean sprouts.

Vegetarian variation: substitute oyster and fish sauce with vegetarian oyster and fish sauce.

Adjust spiciness to your own taste.

DID YOU MAKE THIS DISH?

Tag @culinary_cupcake when you upload your photo on Instagram and hashtag #culinary_cupcake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: