Pad Kee Mao

Name: Pad Kee Mao
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Ingredients: 9 oz wide rice noodles; 2 tablespoons sesame oil; 2 shallots; 2 carrots; 1 large chicken breast; 4 cloves garlic; 1 teaspoon fresh ginger; 1 zucchini; 7 oz broccoli florets; ½ red pepper; ½ red pepper; 6 baby corns; 3 green onions; 4 tablespoons Thai basil; pepper; 4 tablespoons oyster sauce; 4 tablespoons light soy sauce; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 2 tablespoons water; 1 teaspoon Thai red chili paste; Large wok

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 people
Calories
314 kcal
Course
Main Course
Cuisine
Thai, Laos

Pad Kee Mao

Erin Shaw

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Pad kee mao (ผัด ขี้ เมา) or “drunken noodles” is a Chinese-influenced Thai and Lao dish made from wide rice noodles and vegetables, with meat, seafood or tofu.

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Ingredients

Servings

9 oz wide rice noodles
2 tablespoons sesame oil
2 shallots , chopped
2 carrots , cut into sticks
1 large chicken breast , thinly sliced
4 cloves garlic , minced
1 teaspoon fresh ginger , chopped
1 zucchini , cut into sticks
7 oz broccoli florets
½ red pepper , julienned
½ red pepper , julienned
6 baby corns , halved lengthwise
3 green onions (spring onions)
4 tablespoons Thai basil , chopped
pepper

For the sauce

4 tablespoons oyster sauce
4 tablespoons light soy sauce
2 teaspoons fish sauce
2 teaspoons brown sugar
2 tablespoons water
1 teaspoon Thai red chili paste (more or less), to taste

Equipment

Large wok

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Instructions

Finely chop both parts of the green onions, and set aside.
In a bowl, mix together the sauce ingredients, and set aside.
Cook the noodles in plenty of water, according to package directions.
Heat 1 tablespoon of sesame oil in a large wok or large skillet over high heat.
Add the shallots, broccoli and carrot, and sauté for 2 minutes, stirring regularly.
Add the second tablespoon of sesame oil to the wok.
Add the chicken, and season with pepper.
Add the garlic and ginger, and sauté for 15 seconds.
Add the peppers, zucchini, baby corn and the white of the onions, and cook for 3 minutes, stirring frequently.
Add the noodles, and pour over all the reserved sauce.
Mix and cook for a few minutes until heated through. Remove from the heat and add the basil.
Serve immediately, garnished with the green part of the onions and the chili sauce.