Hey there, noodle lovers! If you’re searching for a dish that hits all the right notes of spicy, savoury, and downright satisfying, look no further than Pad Kee Mao. This Thai favourite, also known as “Drunken Noodles,” is my absolute go-to for a quick and flavourful meal. It’s a harmonious blend of chewy wide rice noodles, aromatic Thai basil, and a perfect kick of chilli that makes each bite a burst of deliciousness. Whether you’re a seasoned fan of Thai cuisine or a newbie, this dish is sure to become a staple in your kitchen.
What is Pad Kee Mao?
Pad Kee Mao, also known as Drunken Noodles, is a popular Thai dish featuring wide rice noodles stir-fried with a flavourful sauce, fresh basil, bell peppers, and chilli. It’s known for its balance of spicy, savoury, and aromatic flavours.
What kind of noodles are used in Pad Kee Mao?
Pad Kee Mao is traditionally made with wide rice noodles, also called sen yai. These noodles are perfect for soaking up the sauce and providing a chewy texture. I wouldn’t recommend wheat noodles for this recipe. Wide rice noodles work best and fresh ones work even better.
How do I get the noodles to not stick together?
To prevent noodles from sticking, make sure they are cooked al dente and rinse them under cold water to stop the cooking process. Toss them with a bit of oil or the sauce before stir-frying. It’s also best to cook these when you are going to be eating the dish, not the day before.