Authentic Drunken Noodles Recipe (Pad Kee Mao)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 people
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Calories
481 kcal
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Course
Main Course
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Cuisine
Thai
Authentic Drunken Noodles Recipe (Pad Kee Mao)
Description
Authentic Drunken Noodles use fresh rice noodles that maintain a slightly chewy, al dente texture during the high-heat stir-fry. Ground pork is the primary protein, cooked directly without marinating to keep its natural flavor. The dish is flavored with fresh garlic and red chilies pounded together for a bright, spicy base. Thai holy basil leaves add a distinctive herbal aroma, while Chinese broccoli provides a green, slightly bitter contrast to the rich sauce.
The sauce is a complex blend of oyster sauce, fish sauce, black and light soy sauces, golden mountain sauce (a Thai seasoning), and palm sugar, which delivers a balance of salty, sweet, and umami flavors. Stir-frying at high temperature creates slight charring and smokiness typical of Thai stir-fries. Lime juice added at the end brightens the dish further.
This dish pairs well with steamed rice and is commonly enjoyed as a main meal. Vegetables can be varied but maintaining the authentic balance of hot, savory, and herbal flavors is key. Cooked proteins like chicken or seafood can substitute the pork, added at the end to avoid overcooking. Fresh peppercorns and baby corn are traditional toppings when available.
Use fresh Thai garlic and chilies for the most authentic flavor, and do not use garlic powder. If using dried rice noodles, soak carefully to achieve the right softness before stir-frying. Adjust chili level to personal taste by removing seeds or choosing milder chilies.
Ingredients
- 15 oz fresh rice noodles also known as kuaitiao sen yai. You can find this in the chiller section of the Asian supermarket. If substituting with dried rice noodles, use approximately half the amount (so 7.5 oz), give or take. The dried noodles will expand after soaking.
- 6 large cloves garlic To be super authentic, get Thai garlic. You can also add coriander root (substitute: coriander stems) and grachai (fingerroot) if you like. Do not, by any means, substitute with garlic powder!, fresh
- 3 red chili pepper If you can take the heat, use prik kee noo suan (mouse shit chilies.) If not use, large red Thai chilies or red spur chilies. See post on how to reduce spiciness. Substitute: chili paste, fresh
- 1 Cup holy basil Or to taste. also known as Gra Pao. You can grow your own with the 3-step, Click and Grow indoor gardening set. Substitute: Thai basil, leaves
- 10 oz Chinese broccoli Any dark leafy veg would work- I used Chye sim for the photos above as it was on offer! Cut the leafy greens in 1.5-inch pieces, separating the stalks from the leaves, as they have different cooking times.ground pork: you can substitute with sliced pork, chicken, seafood and stir-fried beef. If vegan, use firm tofu (not soft!, Gai Lan
For the Sauce (Use Thai brands to make it really taste authentic.)
- 3 Tablespoons oyster sauce There is a vegan version made from mushrooms.
- 3 Tablespoons fish sauce if vegan, substitute with light soy sauce (but the flavor will be less authentic.)
- 3 teaspoons black soy sauce Substitute: dark soy sauce or sweet soy sauce.
- ½ teaspoon soy sauce You can substitute this with tamari if GF, or fish sauce, light
- ½ teaspoon Golden Mountain Sauce Secret Thai ingredient to make it taste like what you had in Thailand. If you don't have it, just substitute with light soy sauce.
- 4 teaspoons palm sugar This usually comes in blocks so you will need to grate the amount you want. Substitute: white sugar or brown sugar.
- 4-8 Tablespoons chicken stock Preferably unseasoned, if not you may need to adjust the amount of sauce added. Substitute: vegetable stock or water
- 2 lime 1 to squeeze over the cooked noodles and 1 cut into wedges as garnish. If you don't have any on hand, add 1 teaspoon of rice vinegar or tamarind juice to the oyster-soy-golden mountain sauce mixture, fresh
Instructions
- Remove the ground pork from the fridge. (We want it to be at room temperature before it hits the pan, but don't leave it out too long, for food safety.)
- If using dried rice noodles: soak in hot water for 10-20 minutes till soft.If using fresh noodles: these are usually a bit sticky. Give them a quick rinse in a metal colander to wash off excess starch, then leave them to drain over a large bowl. Do NOT soak or boil. We want them al dente!
- Cut the rinsed chilies into 1 inch pieces. Next, pound with the garlic in a granite mortar and pestle. If the chilies are proving stubborn, add a pinch of coarse sand to help break it down. (Remember to reduce your seasoning later if you do so.)Note: remove the seeds if you don't want the chilies to be so spicy.
- Mix the oyster sauce, fish sauce, light soy sauce, golden mountain sauce, black soy sauce and palm sugar in a small bowl, then leave to the side.
Stir-frying
- Heat a large skillet or wok over as high heat as possible.
- Once the oil is shimmering (but don't let it get so hot that it smokes), add the chili and garlic paste. Stir-fry till fragrant for 30 seconds to a minute, depending on how hot your fire is. Be careful not to let the garlic burn.
- Add the ground pork, use the spatula to break up any clumps and stir-fry quickly.
- Add the vegetable stems first, as they take longer to cook then the leaves. Stir-fry till the stems have softened slightly. They should also have changed color.Note: If the noodles feel dry at any point- I'm pretty sure they will because most of us don't stir-fry quickly enough- add some water or unseasoned chicken stock to loosen things up.
- Add the vegetables leaves and stir-fry till the vegetables have wilted. This will be quicker than the stems.
- Add the drained rice noodles to the wok and stir quickly.Note: remember to add water or chicken broth when the noodles feel dry!
- Add the sauce mixture from before and stir till everything is coated. Stir in the holy basil leaves, then switch off the fire and plate. (We want the fresh basil to be only slightly wilted, so the flavor is till fresh.)
- Squeeze 1 lime over the noodles and garnish with coriander leaves, sliced green onion, fried garlic or fried shallots. Enjoy!
Notes
- If substituting proteins, add cooked meats at the end to avoid overcooking.
- Marinate larger pork pieces or chicken cubes in some sauce beforehand for added flavor.
- Traditional fresh peppercorns and baby corn can be added if available.
- Substitute with similar leafy greens such as chye sim or bok choy if Chinese broccoli is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 110g | 37% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 1851mg | 77% |
| Potassium | 494mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 3930IU | 79% |
| Vitamin C | 109mg | 121% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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