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.
Pad Kee Mao (Drunken Noodles)
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Ingredients
1 packet Wide Fresh Rice Noodles
1/2 cup Baby Corn
1 Bok Choy
1 bunch Chinese Broccoli
1 cup Thai Basil
1/2 cup Beansprouts
1 Carrot
3 Green Onions
200 grams Firm Tofu
1 tbsp Neutral Oil
2 Bird’s Eye Chillis
3 Garlic Cloves
- Sauce
2 tbsp Water
3 tbsp Vegetarian Oyster Sauce
1 tsp Dark Soy Sauce
1 tbsp Soy Sauce
1 tsp Coconut Sugar
1 tsp Vegan Fish Sauce
Directions
- Start by preparing your vegetables, making them stir-fry ready.
- Next, minced up garlic and chilli. Heat Crumble Deep Fry Pan up with 1 tablespoon of oil. Throw in chilli and garlic. Fry until fragrant.
- Add your vegetables into your fry pan. Stir frequently. To achieve cooked vegetables quicker, add a splash of water and add the lid on. Sit while preparing the noodles in the next step.
- Open fresh rice noodles, soak in hot water for a few minutes and delicately separate.
- Add the vegetables in the fry pan back on the heat, adding in the noodles. Stir in sauce.
- Once nicely coated, add in basil and then finish with beansprouts.
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