Pad Kee Mao
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
314 kcal
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Course
Main Course
Pad Kee Mao
Report
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
- 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
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.
Notes
- You can replace the chicken with beef, shrimp or tofu.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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