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Drunken Noodles (or Pad Kee Mao) is a spicy Thai stir-fry with rice noodles, Thai basil, and fragrant spices. Regardless of the decide, there isn’t any alcohol on this flavorful dish. It’s a scrumptious combination of spicy, candy, and savory flavors, making it a beloved Thai freeway meals.
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Pad Kee Mao
What are Thai Drunken Noodles?
Drunken Noodles, or Pad Kee Mao (ผัดขี้เมา) in Thai, are a well-liked freeway meals acknowledged for his or her daring and spicy flavors. The decide itself actually means “drunkard’s stir-fry” in English. “Pad” means stir-fry, and “Kee Mao” interprets to drunkard or drunken. The dish is particularly widespread amongst individuals who have had a number of drinks, as its spicy and flavorful profile is claimed to be fantastic for a post-drinking meal.
Curiously, in line with She Simmers, a Thai cookbook writer, Pad Kee Mao initially referred to a meat-based stir-fry with out noodles. Over time, flat rice noodles, or kuay tiaw, have been added to the dish, resulting in its present, further widespread model. Technically, Kuay Tiaw Pad Kee Mao superior into the Drunken Noodles or Pad Kee Mao everybody is aware of inside the present day.
Love Thai recipes? Try my Tom Yum, Thai Purple Curry, and Thai Cucumber Salad subsequent. They’re all implausible and class an an identical to those in Bangkok!
Drunken Noodles Recipe
The Drunken Noodles recipe is unquestionably Pad Krapao or Thai basil rooster stir-fried with flat rice noodles.
On this dish, rice noodles are cooked in a scorching wok with rooster and/or shrimp, together with greens like gailan (Chinese language language language kale or mustard greens), Thai basil, infant corn, straw mushrooms, and youthful inexperienced peppercorns. Garlic and chili peppers are the principle aromatics. The noodles are stir-fried over intense wok warmth with a sauce created from fish sauce, oyster sauce, and completely completely different flavorful seasonings.
Pad Kee Mao has a savory mannequin with a slight sweetness and a spicy kick, whereas the basil provides a present, peppery fashion. Notion me, it’s a dish you obtained’t neglect!
Recipe Substitutions
Dry massive rice stick noodles and updated kuay tiaw are each widespread in Thai delicacies however differ considerably.
Dry rice stick noodles are pre-cooked, then dried, requiring soaking prior to use. They’ve a chewy texture and are often utilized in stir-fries and soups.
In distinction, present rice noodles or kuay tiaw are delicate and pliable straight from the bundle, providing a further tender texture and sometimes utilized in dishes like Pad See Ew, Pad Thai and Rad Na.
Procuring Information: Throughout the US, you could uncover dry rice stick noodles at Chinese language language language and Asian meals shops or on-line. Fashionable rice noodles will even be bought at Full Meals; look for the Nona Lim model’s present Pad See Ew noodles to your recipes.
Holy Basil vs. Thai Purple Basil
For actual Pad Kee Mao, that you will need to use Thai holy basil. Nonetheless, it might be fairly scarce outdoors of Thailand. For those who dwell inside the US, it’s best to make use of the purple-stem Thai basil obtainable at Asian supermarkets.
For those who’re lucky enough to be in Thailand, you could uncover the “exact” Thai holy basil at native moist markets or grocery shops. In your comfort, I’ve included {{a photograph}} above for simple reference!
Procuring Information: For those who dwell in central or northern California, likelihood is you will be in luck inside the case of discovering Thai holy basil. Try Hmong farmers’ markets inside the world, as they usually carry quite a few present herbs, together with Thai holy basil. These markets often is a pleasing useful helpful useful resource for actual components and will present a further in depth choice than typical grocery shops. It’s value visiting these markets for people who’re looking for to make an actual Pad Kee Mao with the precise fashion of Thai holy basil.
Drunken Noodles Substances
I developed this recipe after attempting fairly a number of Pad Kee Mao dishes in Bangkok, together with the famend Michelin-starred Raan Jay Fai. I’ll present you the suitable possibility to organize dinner dinner drunken noodles like an knowledgeable, with flavors that transport you straight to Thailand!
Rice Noodles (Kuay Tiaw): These flat noodles created from rice flour are the principle ingredient contained in the drunken noodles dish. For this recipe, I used present rice noodles.
Hen and Shrimp: I used each in my recipe. For those who want Pad Kee Mao Talay, or the seafood model, it’s best to make use of a mix of shrimp, squid, and cuttlefish.
Thai Chilies and Purple Chilies: These chilies add depth and vibrant warmth to the dish. Alter the quantity of Thai chilies based totally in your most well-liked spice stage.
Holy Basil or Thai Basil: These fragrant herbs present a barely candy and peppery fashion, giving the noodles a present and aromatic kick.
Gailan: Moreover often called Chinese language language language kale, gailan is a leafy inexperienced vegetable with a barely bitter mannequin and tender texture.
Child Corn
Egg: Non-compulsory, for added richness and texture.
Drunken Noodles Sauce
Listed beneath are the components for the sauce:
Soy sauce
Oyster sauce
Fish sauce
Candy soy sauce
Maggi sauce or Golden Mountain Seasoning Sauce
Sugar
Water
How one can Make The Largest Pad Kee Mao
Step 1: In a mortar and pestle, pound the garlic and Thai chilies till they kind a tricky paste.
Step 2: Gently loosen the present rice noodles by hand, making certain they proceed to be separate and don’t clump collectively. For those who’re utilizing dry rice stick noodles, put together dinner dinner them in line with the bundle directions. Drain them in a colander and set them apart.
Step 3: Mix all of the components for the sauce in a bowl and stir to combine correctly. Set it apart.
Step 4: Warmth a wok or skillet with the oil. Add half of the pounded garlic and Thai chilies, together with half of the purple chili, stir-fry till fragrant. Add the shrimp and put together dinner dinner till the bottom turns white. Then add the child corn and gai lan, stir to mix correctly.
Step 5: Add a portion of the rice noodles and stir to mix them correctly with the components contained in the wok. Pour in half of the sauce and stir to evenly coat the noodles, making certain they’re well-colored.
Step 6: If utilizing eggs, push the noodles to 1 side of the wok. Add half of the crushed egg to the empty side, and as shortly because of the egg begins to set, stir it all the time with the rice noodles.
Step 7: Add the basil leaves and stir shortly to mix them correctly with the noodles.
Step 8: Flip off the warmth, and serve instantly.
Useful Cooking Choices
To grasp that fantastic steadiness of textures and flavors, it’s essential to make sure all our components are evenly heated for correct browning and stir-frying. Preserve an in depth eye on every little issue because of it cooks to stop one factor from turning into overcooked or undercooked. With a bit bit consideration to issue, you’ll have a batch of mouthwatering drunken noodles in a short while!
Jay Fai’s Pad Kee Mao Talay (seafood Pad Kee Mao) is next-level implausible. The wok hei—moreover often called the “breath of the wok”—provides a smoky fashion and ideally suited sear to the dish. Correct proper right here’s the essential factor: get your pan or wok massive scorching prior to along with the components. That intense warmth makes the flavors pop and affords you the mouthwatering texture you crave.
Expert Tip: Put collectively your whole components prematurely and have them prepared prior to you begin cooking. This helps you add every ingredient shortly, making certain even cooking and the right fashion and texture. It furthermore helps keep the wok hei, or smoky fashion, by stopping overcrowding contained in the pan.
Sometimes Requested Questions
How do I get the right texture for the dry rice noodles? To get the right texture, soak the rice noodles in line with the bundle directions till they’re merely delicate however not mushy. Can I make Drunken Noodles vegetarian or vegan? Can I profit from egg noodles or instantaneous noodles? Optimistic, you optimistic can. Really, I as shortly as had Pad Kee Mao made with instantaneous noodles at a well-liked Bangkok eatery, and it was scrumptious! What number of energy per serving? This recipe is solely 798 energy per serving.
What To Serve With Drunken Noodles
Drunken Noodles are an entire meal on their very private, however they pair correctly with a side of steamed rice, a present salad, or completely completely different Thai dishes. To impress your loved ones members and mates collectively collectively together with your newfound aptitude in Thai cooking, I want to counsel the next recipes to bolster the noodles.
I hope you profit from this submit as quite loads as I do. For those who try my recipe, please go away a remark and consider giving it a 5-star ranking. For simpler and scrumptious recipes, uncover my Recipe Index, and keep up to date by subscribing to my e-newsletter and following me on Fb, Pinterest, and Instagram for mannequin spanking new updates.
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Drunken Noodles Recipe
Drunken Noodles (or Pad Kee Mao) is a spicy Thai stir-fry with rice noodles, Thai basil, and fragrant spices. Regardless of the decide, there isn’t any alcohol on this flavorful dish. It’s a scrumptious combination of spicy, candy, and savory flavors, making it a beloved Thai freeway meals.
Yield 4 peoplePrep 10 minutes minsCook 10 minutes minsTotal 20 minutes minutes
Directions In a mortar and pestle, pound the garlic and Thai chilies till they kind a tricky paste.Gently loosen the present rice noodles by hand, making certain they proceed to be separate and do not clump collectively. For those who’re utilizing dry rice stick noodles, put together dinner dinner them in line with the bundle directions. Drain them in a colander and set them apart.Mix all of the components for the Sauce in a bowl and stir to combine correctly. Set it apart.Warmth a wok or skillet with the oil. Add half of the pounded garlic and Thai chilies, together with half of the purple chili, stir-fry till fragrant. Add the shrimp and put together dinner dinner till the bottom turns white. Then add the child corn and gai lan, stir to mix correctly.Add a portion of the rice noodles and stir to mix them correctly with the components contained in the wok. Pour in half of the sauce and stir to evenly coat the noodles, making certain they’re well-colored.If utilizing eggs, push the noodles to 1 side of the wok. Add half of the crushed egg to the empty side, and as shortly because of the egg begins to set, stir it all the time with the rice noodles. Add the basil leaves and stir shortly to mix them correctly with the noodles.Flip off the warmth, and serve instantly.
Notes
To grasp that fantastic steadiness of textures and flavors, it’s essential to make sure all our components are evenly heated for correct browning and stir-frying. Preserve an in depth eye on every little issue because of it cooks to stop one factor from turning into overcooked or undercooked. With a bit bit consideration to issue, you’ll have a batch of mouthwatering drunken noodles in a short while!
Jay Fai’s Pad Kee Mao Talay (seafood Pad Kee Mao) is next-level implausible. The wok hei—moreover often called the “breath of the wok”—provides a smoky fashion and ideally suited sear to the dish. Correct proper right here’s the essential factor: get your pan or wok massive scorching prior to along with the components. That intense warmth makes the flavors pop and affords you the mouthwatering texture you crave.
Put collectively your whole components prematurely and have them prepared prior to you begin cooking. This helps you add every ingredient shortly, making certain even cooking and the right fashion and texture. It furthermore helps keep the wok hei, or smoky fashion, by stopping overcrowding contained in the pan.
Consuming routine
Serving: 4people, Vitality: 798kcal (40%), Carbohydrates: 146g (49%), Protein: 11g (22%), Fats: 18g (28%), Saturated Fats: 2g (13%), Polyunsaturated Fats: 5g, Monounsaturated Fats: 10g, Trans Fats: 0.1g, Ldl ldl ldl cholesterol: 82mg (27%), Sodium: 1878mg (82%), Potassium: 306mg (9%), Fiber: 4g (17%), Sugar: 18g (20%), Vitamin A: 2592IU (52%), Vitamin C: 44mg (53%), Calcium: 113mg (11%), Iron: 2mg (11%)
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