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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

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.