Restaurant Quality Pad Kee Mao – Thai Drunken Noodles Recipe

I give you honest reviews of recipes I try for the first time.  I only give you my own recipes if it’s a proven winner.  This one is one of my favorites.  When we have leftovers, it’s all I will eat for the week, and I’m not one who really enjoys left overs.  Seriously a must try!

Restaurant Quality Pad Kee Mao – Thai Drunken Noodles Recipe – Ingredients

• 1/2-1 Tbsp Coarsley chopped thai chili peppers (depending on your heat tolerance)
• 1 Tbsp coarsely chopped garlic
• 2 Tbsp sugar
• 2 tsp rice vinegar
• black pepper to taste
• 3 Tbsp fish sauce
• 1 tsp soy sauce
• 2-4 tsp oil
• 1/4 lb pork, beef, chicken or tofu
• 1 package fresh wide rice noodles, separated
• 1 cup fresh thai red basil leaves and buds, chopped
• 1 carrot sliced into pieces about the size of a quarter
• 1 med. size yellow onion, sliced
• 1 red pepper, sliced
• 1/2 lb mushrooms, thickly sliced

Note: The wide rice noodles are soft and come in a styrofoam and saran wrap pack. Separate them a bit, but don’t worry about separating them perfectly. They’re hard to break apart perfectly. Red thai basil makes a big difference, in my opinion. You can also add other veggies to your own liking.

Restaurant Quality Pad Kee Mao – Thai Drunken Noodles Recipe – Written Instructions

1. Combine sugar and pepper in a small bowl.
2. Combine fish sauce, rice vinegar and soy sauce in another bowl. Have everything ready to go (Note: I actually do 2-3x the amount to have on hand to moisten the dish if needed).
3. Heat a wok over high heat. Add 2 Tbsp. oil and heat until a piece of the garlic sizzles immediately when dropped into the wok. Stir fry for 30 seconds until garlic is golden. Add the chilies and stir fry another 30 seconds.
4. Add the meat and stir fry until brown (1-3 minutes).
5. Add the sugar mixture and toss to mix.
6. Add the fish sauce mixture and continue stir frying until the sauce bubbles and thickens a little, about one minute.
7. Add the vegis and stir fry about 2 minutes.
8. Add the rice noodles and stir/fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more sauce if needed.
9. Add most of the basil (reserve a little for garnish), and toss gently until it begins to wilt.
10. Transfer to a platter and garnish with basil.

Restaurant Quality Pad Kee Mao – Thai Drunken Noodles Recipe – Visual Tutorial

I hope you love this recipe as much as I do. I really think my friend nailed it, and you might not need to make your stop to the thai restaurant don’t the street quite so often when you can discover that this is pretty manageable and affordable to do it home.

Restaurant Quality Pad Kee Mao – Thai Drunken Noodles Recipe

This Restaurant Quality Pad Kee Mao – Thai Drunken Noodles Recipe nails the Thai flavors perfectly.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Thai Food

Servings 6 servings

Calories 318 kcal

Ingredients

  

• 1/2-1 Tbsp Coarsley chopped thai chili peppers depending on your heat tolerance
• 1 Tbsp coarsely chopped garlic
• 2 Tbsp sugar
• 2 tsp rice vinegar
• black pepper to taste
• 3 Tbsp fish sauce
• 1 tsp soy sauce
• 2-4 tsp oil
• 1/4 lb pork beef, chicken or tofu
• 1 package fresh wide rice noodles separated
• 1 cup fresh thai red basil leaves and buds chopped
• 1 carrot sliced into pieces about the size of a quarter
• 1 med. size yellow onion sliced
• 1 red pepper sliced
• 1/2 lb mushrooms thickly sliced

Instructions

 

• Combine sugar and pepper in a small bowl.
• Combine fish sauce, rice vinegar and soy sauce in another bowl. Have everything ready to go (Note: I actually do 2-3x the amount to have on hand to moisten the dish if needed).
• Heat a wok over high heat. Add 2 Tbsp. oil and heat until a piece of the garlic sizzles immediately when dropped into the wok. Stir fry for 30 seconds until garlic is golden. Add the chilies and stir fry another 30 seconds.
• Add the meat and stir fry until brown (1-3 minutes).
• Add the sugar mixture and toss to mix.
• Add the fish sauce mixture and continue stir frying until the sauce bubbles and thickens a little, about one minute.
• Add the vegis and stir fry about 2 minutes.
• Add the rice noodles and stir/fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more sauce if needed.
• Add most of the basil (reserve a little for garnish), and toss gently until it begins to wilt.
• Transfer to a platter and garnish with basil.

Keyword drunken noodles, noodle dish, Thai, thai food