Drunken Noodles (Pad Kee Mao)

Drunken Noodles (Pad Kee Mao) is a Thai stir-fried noodle dish with a flavor profile similar to Pad Kra Pao (Basil Stir-Fry). This dish is very simple and can be prepared from start to finish in just 15 minutes.

INGREDIENTS

note; treat this recipe as a loose guide. When it comes to cooking, I don’t usually measure ingredients precisely—I just eyeball them. Feel free to adjust the amounts to your liking and make it your own. For the vegetables, you can add whatever you prefer, such as baby corn, mushrooms, bell peppers, or green beans.

120g of wide rice noodles
200g protein of choices, I use shrimp
1 tbsp of oil
3 garlic cloves, minced
2 Thai bird eyes chili, minced (optional)
2 stalk of gai lan (chinese broccoli)
handful of julienne carrots
3 young green pepper corn (optional)
a handful of holy basil or Thai basil
2 kefir lime leaves (optional)

FOR THE SAUCE

note; taste and adjust the sauce to your liking. Use this as a base and make it sweeter or saltier based on your preference.

2 tbsp of oyster cause
2 tsp fish sauce
1 tsp soy sauce
2 tsp dark soy sauce
1 tsp granulated sugar
2 tsp water

PROCESS

FOR THE SAUCE

In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, dark soy sauce, granulated sugar, and water. Set aside.

FOR THE STIR-FRY

Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the minced garlic and chilies, and stir-fry for about 30 seconds until fragrant.
Add the shrimp (or your chosen protein) and cook until it’s nearly done.
Add the onion, carrot and gai lan. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Add the wide rice noodles to the pan, followed by the prepared sauce. Stir-fry for another 2-3 minutes, ensuring everything is well combined and heated through.
Add the holy basil leaves, young green pepper corn, and kefir lime leaves. Give everything one final toss.
Remove from heat and serve immediately with lime wedges on the side. Enjoy!