Pad Kee Mao (Drunken Noodles)
Pad Kee Mao (Drunken Noodles)
Ingredients
For the Aromatic Paste
- 2 red chilies, or more, to taste
- 4 garlic cloves
For the Stir-Fry
- 3 tablespoons cooking oil, divided
- 1 pound beef, thinly sliced or velveted
- 1 bunch Gai Lan, stems and leaves separated, stems sliced, leaves roughly chopped
- 1 cup Thai basil leaves
- 1 pound flat wide rice noodles, prepared according to package directions
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon palm sugar, grated
- 1/2 cup carrots, thinly sliced
- 1/2 cup baby corn, halved lengthwise
- 1/2 teaspoon Yum Yum seasoning, or to taste
- 1 tablespoon Chinese cooking wine
Instructions
- 1
Prepare the aromatic paste: In a mortar and pestle, combine the red chilies and garlic cloves. Smash until a fine paste forms. Set aside.
⏱️ 5 min
- 2
Heat a wok over medium-high heat. Add 1 tablespoon of cooking oil. Once hot, add the velveted beef. Cook, stirring occasionally, until nicely browned, about 3-4 minutes. Using a strainer ladle, remove the beef from the wok and set aside, leaving any residual oil in the wok.
⏱️ 5 min
- 3
Add the prepared chili and garlic paste to the wok. Stir-fry for 30 seconds to 1 minute until fragrant, being mindful of the strong fumes.
⏱️ 1 min
- 4
Add the sliced Gai Lan stems to the wok with the chili paste. Stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 2 min
- 5
Add the Thai basil leaves and flat wide rice noodles to the wok. Carefully stir-fry, tossing gently to combine all ingredients without breaking the noodles.
⏱️ 2 min
- 6
Pour 1 tablespoon of cooking oil around the edges of the wok. Add the dark soy sauce and oyster sauce to the noodles. Grate the palm sugar directly into the wok. Stir-fry to evenly coat the noodles and vegetables, ensuring the noodles get a deep color from the dark soy sauce.
⏱️ 2 min
- 7
Return the browned beef to the wok. Add the sliced carrots, baby corn, and the chopped Gai Lan leaves. Sprinkle with Yum Yum seasoning.
⏱️ 2 min
- 8
Add the Chinese cooking wine to the wok. Quickly stir-fry for 30 seconds to 1 minute to combine and deglaze the pan. Remove from heat immediately.
⏱️ 1 min
- 9
Serve the Pad Kee Mao hot on plates.
Kitchen Tools
Nutrition Facts (per serving)
For the Aromatic Paste
- 2 red chilies, or more, to taste
- 4 garlic cloves
For the Stir-Fry
- 3 tablespoons cooking oil, divided
- 1 pound beef, thinly sliced or velveted
- 1 bunch Gai Lan, stems and leaves separated, stems sliced, leaves roughly chopped
- 1 cup Thai basil leaves
- 1 pound flat wide rice noodles, prepared according to package directions
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon palm sugar, grated
- 1/2 cup carrots, thinly sliced
- 1/2 cup baby corn, halved lengthwise
- 1/2 teaspoon Yum Yum seasoning, or to taste
- 1 tablespoon Chinese cooking wine
Instructions
- 1
Prepare the aromatic paste: In a mortar and pestle, combine the red chilies and garlic cloves. Smash until a fine paste forms. Set aside.
⏱️ 5 min - 2
Heat a wok over medium-high heat. Add 1 tablespoon of cooking oil. Once hot, add the velveted beef. Cook, stirring occasionally, until nicely browned, about 3-4 minutes. Using a strainer ladle, remove the beef from the wok and set aside, leaving any residual oil in the wok.
⏱️ 5 min - 3
Add the prepared chili and garlic paste to the wok. Stir-fry for 30 seconds to 1 minute until fragrant, being mindful of the strong fumes.
⏱️ 1 min - 4
Add the sliced Gai Lan stems to the wok with the chili paste. Stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 2 min - 5
Add the Thai basil leaves and flat wide rice noodles to the wok. Carefully stir-fry, tossing gently to combine all ingredients without breaking the noodles.
⏱️ 2 min - 6
Pour 1 tablespoon of cooking oil around the edges of the wok. Add the dark soy sauce and oyster sauce to the noodles. Grate the palm sugar directly into the wok. Stir-fry to evenly coat the noodles and vegetables, ensuring the noodles get a deep color from the dark soy sauce.
⏱️ 2 min - 7
Return the browned beef to the wok. Add the sliced carrots, baby corn, and the chopped Gai Lan leaves. Sprinkle with Yum Yum seasoning.
⏱️ 2 min - 8
Add the Chinese cooking wine to the wok. Quickly stir-fry for 30 seconds to 1 minute to combine and deglaze the pan. Remove from heat immediately.
⏱️ 1 min - 9
Serve the Pad Kee Mao hot on plates.