Pad Kee Mao (Drunken Noodles)
Pad Kee Mao (Drunken Noodles)
Ingredients
For the Noodles
- 1 pound fresh wide rice noodles, separated and loosened
- 1 tablespoon vegetable oil
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Stir-fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 3 Thai bird's eye chilies, thinly sliced (or more, to taste)
- 1 pound ground pork, or ground chicken
- 1 cup Thai basil leaves, packed
Instructions
- 1
If using fresh wide rice noodles that are stuck together, gently separate them by hand. If they are very stiff, you can briefly microwave them for 30 seconds or steam them for 1-2 minutes to soften, then toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 5 min
- 2
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, granulated sugar, and white pepper for the sauce. Set aside.
⏱️ 3 min
- 3
Heat 2 tablespoons of vegetable oil in a large wok or a large, heavy-bottomed skillet over high heat until shimmering.
⏱️ 1 min
- 4
Add the minced garlic and sliced Thai bird's eye chilies to the wok. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Add the ground pork (or chicken) to the wok. Break it up with a spatula and stir-fry until it is fully cooked and browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 6
Add the loosened wide rice noodles to the wok with the cooked meat. Pour the prepared sauce over the noodles and meat.
⏱️ 1 min
- 7
Using two spatulas or tongs, vigorously toss and stir-fry the noodles, meat, and sauce together for 2-3 minutes, ensuring the noodles are evenly coated and heated through. The sauce should be absorbed by the noodles.
⏱️ 3 min
- 8
Remove the wok from the heat. Add the Thai basil leaves and toss quickly until they are just wilted, about 30 seconds. Do not overcook the basil.
⏱️ 1 min
- 9
Serve immediately and enjoy your Pad Kee Mao!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Kee Mao (Drunken Noodles)
Ingredients
For the Noodles
- 1 pound fresh wide rice noodles, separated and loosened
- 1 tablespoon vegetable oil
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Stir-fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 3 Thai bird's eye chilies, thinly sliced (or more, to taste)
- 1 pound ground pork, or ground chicken
- 1 cup Thai basil leaves, packed
Instructions
- 1
If using fresh wide rice noodles that are stuck together, gently separate them by hand. If they are very stiff, you can briefly microwave them for 30 seconds or steam them for 1-2 minutes to soften, then toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 5 min - 2
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, granulated sugar, and white pepper for the sauce. Set aside.
⏱️ 3 min - 3
Heat 2 tablespoons of vegetable oil in a large wok or a large, heavy-bottomed skillet over high heat until shimmering.
⏱️ 1 min - 4
Add the minced garlic and sliced Thai bird's eye chilies to the wok. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Add the ground pork (or chicken) to the wok. Break it up with a spatula and stir-fry until it is fully cooked and browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 6
Add the loosened wide rice noodles to the wok with the cooked meat. Pour the prepared sauce over the noodles and meat.
⏱️ 1 min - 7
Using two spatulas or tongs, vigorously toss and stir-fry the noodles, meat, and sauce together for 2-3 minutes, ensuring the noodles are evenly coated and heated through. The sauce should be absorbed by the noodles.
⏱️ 3 min - 8
Remove the wok from the heat. Add the Thai basil leaves and toss quickly until they are just wilted, about 30 seconds. Do not overcook the basil.
⏱️ 1 min - 9
Serve immediately and enjoy your Pad Kee Mao!
⏱️ 1 min