Drunken Noodles (Pad Kee Mao)

Indulge in the bold and fiery flavors of Drunken Noodles, also known as Pad Kee Mao, a popular Thai dish that will ignite your taste buds with its aromatic spices and savory goodness. This quick and easy recipe is perfect for satisfying your craving for a delicious Thai stir-fry in just a matter of minutes. The star of this dish is the flat, wide rice noodles, which provide a satisfying chewiness that complements the tender pork (or your preferred protein) and an array of fresh vegetables. Drunken Noodles get their distinctive spiciness from Thai chilies, creating a perfect balance between heat and flavor. The base stir-fry sauce, a flavorful concoction of oyster sauce, soy sauce, fish sauce, and more, serves as the foundation for this delectable dish, adding depth and richness to each bite. Whether you’re a fan of pork, prawns, chicken, or squid, this versatile recipe allows for endless customization. Get ready to embark on a culinary adventure as you whip up this authentic Thai delight that will leave you craving for more.

INGREDIENTS:

• 450g flat, wide rice noodles
• 6-8 cloves garlic
• 1-5 Thai chilies, to taste
• 250g Pork (instead you can use prawns, chicken or squid)
• 10 pcs baby corn, cut each into 3
• 4 stalks Chinese broccoli, cut into 2-inch lengths
• 4 tablespoons base stir-fry sauce (see recipe below)
• 2 teaspoons black soy sauce
• 3 teaspoons sugar
• 1 cup holy basil leaves

BASE STIR-FRY SAUCE:

• 1/2 cup oyster sauce
• 4 tablespoons light soy sauce
• 2 tablespoons Golden Mountain or Maggi
• 4 teaspoons fish sauce

VEGETARIAN BASE STIR-FRY SAUCE:

• 1/2 cup light soy sauce
• 4 tablespoons Golden Mountain or Maggi

YIELD: 2 servings

DIFFICULTY: Easy

PREP TIME: 15 minutes

COOK TIME: 5 minutes

SPECIAL INSTRUCTIONS:

• Prepare all the ingredients before cooking, as the cooking process is quick.
• The spiciness can be adjusted by the number of Thai chilies used.

PREPARATION:

• Mix the base stir-fry sauce and set it aside in a small bowl.
• Crush the garlic and chilies into a rough paste in a mortar, ensuring the chilies are mashed up.

COOKING INSTRUCTIONS:

1. Turn on the heat and add 2 tablespoons of vegetable oil to the pan. Cook on high heat.
2. Add the chili and garlic mixture to the pan and stir until you get an aromatic garlic smell and the color turns slightly brown.
3. Add the pork and cook until half done.
4. Add the vegetables and stir until wilted.
5. Add the noodles, sugar, and base stir-fry sauce. Stir and toss together.
6. Let the noodles absorb the sauce and flip them once or twice before turning off the heat.
7. Add the basil and toss; the basil will cook from the residual heat and wilt.

TIPS:

• Customize the protein and vegetables according to your preferences.
• Serve with Standard Thai Condiments for noodles for an authentic experience.

NUTRITIONAL INFORMATION PER SERVING:

(Note: Nutritional values may vary based on specific products used)

• Calories: 550 kcal
• Total Fat: 8g
  • Saturated Fat: 2g
  • Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 1200mg
• Total Carbohydrates: 100g
  • Dietary Fiber: 6g
  • Sugars: 10g
• Protein: 20g

In conclusion, Drunken Noodles (Pad Kee Mao) offer a delightful journey into the vibrant world of Thai cuisine. With its enticing blend of aromatic spices, savory sauces, and tender protein, this dish has rightfully earned its place among Thai food lovers worldwide. The star of the show is undoubtedly the flat, wide rice noodles, providing a satisfying chewiness that perfectly complements the bold flavors.

The base stir-fry sauce, a harmonious mixture of oyster sauce, soy sauce, fish sauce, and more, serves as the backbone of this delectable dish, infusing each bite with a rich and savory profile. Whether you prefer pork, prawns, chicken, or squid, Drunken Noodles allow for endless possibilities and culinary creativity.