Saturday, November 30, 2013

Thai Drunken Noodle / Pad Kee Mao

Pad-stir fry, Kee Mao-Drunken (This recipe is that spicy that it is used to sober drunken people)

About Pad-Kee-Mao :

Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimaoThaiผัดขี้เมาRTGSphat khi mao[pʰàt kʰîːmaw]) is a Chinese-influenced dish that was made popular by the Chinese people living in Laos and Thailand. In Thaikhi mao means drunkard. It is a stir fried noodle dish very similar to phat si io, but with a slightly different flavor profile. It is normally made with broad rice noodlessoy saucefish saucegarlicmeatseafood or tofubean sprouts or other vegetables, and various seasonings. Chiliunripe drupes pepper and holy basil give rise to its distinctive spiciness. "Drunken fried rice" or khao phat khi maois a similar dish.
Several theories exist on the naming of this dish. One states that it is because of the use of rice wine in preparing this dish, but no alcohol is added in any of the original Thai recipes. Another states that it was devised by someone who came home drunk but still wanted something to eat that could be made easily with whatever ingredients were available. Or someone find remainder in their fridges to cook a side dish for their alcohol drinking. As such it should actually be renamed "drunkard's noodles." Yet another theory states that this dish is so spicy that one needs to drink beer to temper the heat.


Flat, wide rice noodles - 8 oz,boiled to al dente
Garlic Cloves - 3
Thai Chillies - 3
Red chili peppers / Capsicum (optional) - 1/2 cut lengthwise
Chicken /Shrimp/Beef / Tofu- 4 oz
Baby Corn - 5, cut into pieces
Broccoli - 2 stalks, cut into 1-2″ pieces
Base stir fry sauce  - 2 Tbsp (see recipe below)
Black soy sauce - 1 tsp
Sugar - 1.5 tsp
Holy basil leaves, or sub Italian basil - ½ cup

Base Stir Fry Sauce:

¼ cup oyster sauce
2 Tbsp light soy sauce
1 Tbsp Dark Soy sauce
2 tsp fish sauce

Vegetarian Base Stir Fry  Sauce:

¼ cup light soy sauce
2 Tbsp Dark Soy Sauce


1.Mix the base stir-fry sauce ingredients in a small bowl and stir well to combine. Set aside. This will keep well in the fridge more months, and it’s great for all sorts of stir fries, including fried rice!

2.Put garlic and both types of chilies into a mortar, and pound to a rough paste, making sure that the Thai chilies are all mushed up. Set aside.

3.Have all your ingredients prepped and ready to go by the stove before you start, it moves quickly!
In a large saute pan or a wok, heat about 2 Tbsp of vegetable oil over high heat, tilt the pan to coat the bottom. Add the chill/garlic mixture and stir until the small pieces of garlic starts to turn golden brown.

4.Add meat/Tofu, if using, and cook until half way done. Add vegetables, toss in the pan quickly to wilt. Add noodles, base stir fry sauce, and sugar then toss to combine and let the noodles spread apart. Add the black soy sauce, and toss again to combine. Let the noodles sit in the pan and absorb the sauce, flipping it once or twice.

5.When the sauce is all absorbed, turn the heat off, and add the basil. Toss just to wilt the basil, plate.


1.Thai chilies keep very well in the freezer, and they also become easier to break down once thawed.

2.Choose holy basil with small to medium leaves (leaves should be about 1-1.5" long) as they are younger and more fragrant than larger, older leaves. If using Italian basil, chop the leaves roughly as they tend to be quite large. You may also use Thai basil, which many restaurants use, but Italian basil has a more similar fragrance to holy basil.

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