Pad Kee Mao Recipe (Drunken Noodles)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
357 kcal
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Course
Main Course
Pad Kee Mao Recipe (Drunken Noodles)
Description
The Pad Kee Mao recipe starts with a flavorful sauce combining oyster sauce, fish sauce, lime juice, Maggi or Golden Mountain seasoning, and brown sugar, setting a balanced sweet, tangy, and savory tone. Chicken is thinly sliced and marinated briefly in this sauce. Wide rice noodles are cooked separately to tender perfection. Cooking involves high heat stir-frying to quickly scramble eggs, followed by aromatics like garlic, onion, and Thai chiles, imparting heat and fragrance.
Chicken cooks just until done to preserve juiciness then vegetables such as carrots, bell peppers, and tomatoes are added for freshness and crunch. All ingredients then come together with the noodles and reserved sauce, which binds the elements and infuses flavor. Thai basil added near the end delivers a distinctive herbal note characteristic of this dish.
Pad Kee Mao is typically served hot, garnished with lime wedges to add bright acidity. This dish can be a main course at lunch or dinner, with the spicy and aromatic profile appealing to those who enjoy complex seasoning and contrasting textures in stir-fried noodle dishes.
Leftovers keep well in the refrigerator for 3-4 days but freezing is not recommended due to rice noodle texture changes.
Ingredients
For the Sauce:
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 2 tablespoons lime juice fresh
- 2 tablespoons Maggi sauce or Golden Mountain
- 2 tablespoons brown sugar
For the Drunken Noodles:
- 1 pound wide rice noodles (or egg noodles)
- 1 pound chicken breast sliced into thin bite-size pieces
- 3 egg beaten
- 1 onion peeled and chopped, small
- 4 cloves garlic minced
- 1 - 3 Thai chiles or 1 - 2 jalapeños
- 1 cup carrot shredded
- 1 cup red bell pepper seeded and sliced thin (I used multi-colored baby bells)
- 1 cup grape tomatoes halved
- 1 cup basil Thai variety, loose leaves
- 1 cup green onion cut into 1-inch pieces, tops
- coconut oil for cooking
- lime for garnish, wedges
Instructions
- Whisk the sauce together in a small bowl. Place the sliced chicken in another bowl and spoon 3 tablespoons of sauce over the top to marinade. Mix and set aside.
- Chop the rest of the ingredients. Boil a large pot of water and cook the noodles according to the package instructions.
- Meanwhile heat the wok (or a large skillet) to high heat. Add a teaspoon of oil to the skillet and quickly scramble the eggs. Push the eggs up the side of the wok and add the chopped onions, thai chiles, and garlic. Stir fry for 2 minutes, then add the chicken, and another teaspoon of oil if needed. Stir fry until just barely cooked through (3-5 minutes) and push the mixture up the side of the wok. *If using a skillet, transfer the cooked items to a separate dish and add back to the skillet after the noodles, or they will over-cook.
- Now add the bell peppers and carrots. Stir fry for 2 minutes, then mix all the ingredients and pour the drained noodles over the top. Add the remaining sauce, thai basil, tomatoes, and green onions. Toss and stir fry another minute. Then remove from heat and serve warm with lime wedges.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days to maintain freshness.
- Avoid freezing this rice noodle dish as it negatively affects the noodle texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 357kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 927mg | 39% |
| Potassium | 635mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3855IU | 77% |
| Vitamin C | 37.6mg | 42% |
| Calcium | 73mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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