Best Drunken Noodles Phat Ke Mao Recipes

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DRUNKEN NOODLES (PAD KEE MAO)



Drunken Noodles (Pad Kee Mao) image

Drunken Noodles (Pad Kee Mao) is a favorite Thai dish made with rice noodles and Thai basil, often eaten in Thailand on late nights after drinking with friends!

Provided by Bill

Categories     Noodles and Pasta

Time 30m

Number Of Ingredients 21

2 tablespoons water
12 ounces sliced chicken thighs or chicken breast ((340g))
1 teaspoon soy sauce
1 teaspoon oil
2 teaspoons cornstarch
8 ounces wide dried rice noodles ((225g))
1 1/2 teaspoons brown sugar ((dissolved in 1 tablespoon hot water))
2 teaspoons soy sauce ((Thai soy sauce preferred))
1 teaspoon dark soy sauce
1 tablespoon fish sauce
2 teaspoons oyster sauce
pinch ground white pepper
3 tablespoons vegetable or canola oil ((divided))
3 cloves garlic ((sliced))
¼ teaspoon fresh grated ginger
2 shallots ((sliced, about 1/3 cups))
1 scallion ((julienned into 3-inch pieces))
4 Thai red chili peppers ((deseeded and julienned))
1 cup holy basil or Thai basil ((loosely packed))
5 to 6 pieces baby corn ((split in half, optional))
2 teaspoons Shaoxing wine

Steps:

  • Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
  • Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
  • Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
  • Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
  • Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
  • After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
  • Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
  • Add the seared chicken and stir-fry for another 1 to 2 minutes.
  • Serve!

Nutrition Facts : Calories 444 kcal, Carbohydrate 54 g, Protein 20 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 953 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

THAI DRUNKEN NOODLES (PAD KEE MAO)



Thai Drunken Noodles (Pad Kee Mao) image

This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes

Provided by Van Dana

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 14

1 pound dried rice noodles
3 tablespoons oil, divided
¼ cup sliced Thai chiles
¼ cup sliced onion
2 tablespoons minced garlic
2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
1 tablespoon brown sugar
1 red bell pepper, cut into 1-inch pieces
1 cup chopped broccoli
1 cup pea pods
½ cup chopped carrots
1 cup chopped fresh Thai basil

Steps:

  • Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
  • Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 107.3 g, Fat 11.2 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 1.8 g, Sodium 1277 mg, Sugar 7.6 g

PAD KEE MAO (DRUNKEN NOODLES)



Pad Kee Mao (Drunken Noodles) image

The taste of a good pad kee mao relies on fresh garlic, basil and chiles - and a lot of each. ("Kee mao" means, roughly, "drunk-style," and dishes with that label are associated with late-night cravings and hangover prevention.) The finished dish should be fragrant, pungent and whatever means "hot" to you: Deploy your chiles accordingly. Hong Thaimee, a chef in New York who grew up in Bangkok, employs a heavy Dutch oven, instead of a wok. (She said she was surprised to find that it worked better than a wok for Thai stir-fries on her tiny apartment stovetop, as its wide, flat bottom has more contact with the flame and holds onto more heat.) Fresh lime leaves are a popular addition; they are easy to buy online, along with fragrant Thai basil and, sometimes, holy basil. But in a pinch, Ms. Thaimee said, Italian basil and a garnish of lime zest are fine.

Provided by Julia Moskin

Categories     noodles, main course

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 12

8 ounces sen yai or other dried wide rice noodles
2 to 4 green and red bird's-eye or other very hot chiles, such as serrano
7 garlic cloves
8 ounces ground pork or chicken, fresh seafood such as shrimp, mussels or calamari, or cubed extra-firm tofu
6 gai lan (Chinese broccoli), choy sum, bok choy or broccolini, thick stems trimmed off (optional)
1 heaping cup lightly packed holy basil, Thai basil or Italian basil leaves
3 tablespoons vegetable oil
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons Thai black soy sauce or another thick, sweet soy sauce

Steps:

  • Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
  • Meanwhile, make the sauce: In a bowl, combine the oyster sauce, soy sauce, fish sauce, vinegar and black soy sauce.
  • Make the noodles: Remove the stems and seeds from the chiles. Using the flat side of a wide, heavy knife, smash the garlic and chiles. If you have a mortar and pestle, crush the peeled garlic and seeded chiles into a rough paste. If not, use a small food processor to mince together, or just use the knife to mince the garlic and leave the smashed chiles whole.
  • Place the remaining ingredients in bowls and line them up in the order they'll be added to the pan: protein, greens (if using), noodles, sauce and basil. When ready to cook, put 1 cup of hot tap water near the stove.
  • Heat the oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven over medium until shimmering. (If using a smaller pan, cook in 2 batches.) Add garlic mixture and stir-fry over medium heat just until sizzling and fragrant, stirring with a wok turner, spatula or tongs, 30 to 45 seconds.
  • Add the protein, raise the heat to high and stir-fry for 2 minutes. If using, add gai lan. Keep cooking until protein is just cooked through and greens are wilted, 1 to 2 minutes longer.
  • Add noodles, spreading them around the pan, tossing and separating them. When noodles are sizzling, add 3 tablespoons sauce and stir-fry, tossing to coat and cook through.
  • Taste noodles for doneness and seasoning. If needed, add more pad kee mao sauce a little at a time until the dish is spicy and savory and not too sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
  • When the noodles have absorbed all the sauce and the flavors are balanced, add the basil leaves and toss to combine. Serve immediately.

DRUNKEN NOODLE / PAD KEE MAO



Drunken Noodle / Pad Kee Mao image

I fell in love with Thai Drunken Noodle the very first time I tried it and this is my version of it. I based it on many other recipes I have seen and tailored it to taste the way you would get it at most Thai restaurants. You may find the Mirin difficult to find unless you go to an Asian market but it really cant be substituted. (My local Target Superstore carries it in the Asian section) Leave out the chili if you want a non-spicy version

Provided by CHarlotteFoodie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

1 1/2 lbs beef or 1 1/2 lbs peeled raw shrimp
14 ounces wide rice noodles
1 bunch green onion, chopped with white and green parts separated
1/2 white onion, thinly sliced
6 -8 garlic cloves, minced
2 tablespoons minced ginger
1 large green bell pepper, quartered and cut into 1/4-inch slices
Thai basil (about 30 leaves )
sweet basil (about 15 leaves )
3 roma tomatoes, quartered and chopped into 1/2-inch chunks
1 handful fresh bean sprout
4 eggs
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 tablespoons chili-garlic sauce (Thai chili paste) or 2 tablespoons crushed red chili
6 tablespoons oyster sauce
3 tablespoons fish sauce
3 tablespoons vinegar
3 tablespoons brown sugar
1 1/2 tablespoons sugar
1 1/2 tablespoons mirin
1 lime, juice of

Steps:

  • Bring 2-3 quarts of water to boil then turn off and add the rice noodles to water. Let sit 5-6 minutes then drain and rinse with cold water to stop the noodles from cooking. Set aside.
  • Add both oils to wok and heat until you can smell the sesame oil.
  • Sauté white onion, bell pepper and white portions of the green onion together until the onions become translucent and begin to brown.
  • Add garlic, ginger, and if making the spicy version Chili Garlic Sauce. Sauté for another minute.
  • Add chosen meat and let cook till meat is cooked. Add noodles, sauce, bean sprouts and basil then mix thoroughly.
  • Move mixture in wok to one side then crack and scramble eggs on the open side until eggs begin to set, then mix everything back together.
  • Add tomatoes and the remaining green onion and toss everything together once more.
  • Serve immediately.

PAD KEE MAO



Pad Kee Mao image

This stir-fry of rice noodles and ground pork gives Pad Thai a serious run for its money. Pad kee mao translates loosely to "drunken noodles," though there's no alcohol here - just an easy-to-assemble dish that skews salty, sour and spicy from a glaze of fish sauce, soy sauce, rice vinegar and fresh chiles. Fatty ground pork imparts a lot of flavor, though you could swap in ground chicken or even firm tofu. If you're sensitive to heat, leave out the smashed chiles, to finish - and add a pinch of sugar to offset the salty punch of the dish.

Provided by Mark Bittman

Categories     dinner, easy, quick, noodles, one pot

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons fish sauce
2 tablespoons dark sweet soy sauce (kecap manis)
1 teaspoon rice vinegar
6 garlic cloves
5 bird's eye chiles
3 tablespoons vegetable oil
1/2 cup sliced onion
1 pound ground pork
1/2 cup sliced bell peppers
12 ounces fresh rice noodles
2 handfuls holy basil leaves (or Thai basil, in a pinch)

Steps:

  • Whisk together the fish sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and three chiles together. Smash the remaining two chiles using the flat of a knife, and set aside.
  • Heat a wok (or a large frying pan over medium-high. When it's hot, add the oil, the chopped garlic and chiles, and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the fish sauce mixture. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
  • Add the bell peppers and noodles, turn the heat to high and add almost all of the sauce (save a spoonful or two to add later, if needed). Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil and the smashed chiles, and serve immediately.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 23 grams, Carbohydrate 78 grams, Fat 35 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 2078 milligrams, Sugar 5 grams, TransFat 0 grams

DRUNKEN NOODLES



Drunken Noodles image

Thai-style drunken noodles is not only good for a hangover but good for entertaining too!

Provided by kayak

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 13

1 (16 ounce) package rice noodles
6 tablespoons oyster sauce
3 tablespoons white sugar
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
1 tablespoon canola oil, or more as needed
1 onion, sliced
1 bulb shallot, chopped
3 cloves garlic, minced, or more to taste
1 pound boneless chicken, thinly sliced
1 large green bell pepper, sliced into strips
1 egg, lightly beaten
2 sprigs fresh basil, leaves removed and torn

Steps:

  • Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
  • Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
  • Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
  • Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
  • Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 111.7 g, Cholesterol 111.1 mg, Fat 8.2 g, Fiber 3.2 g, Protein 30.3 g, SaturatedFat 1.6 g, Sodium 446.1 mg, Sugar 12.2 g

PAD KEE MAO (DRUNKEN NOODLES)



Pad Kee Mao (Drunken Noodles) image

This delicious Thai recipe is my take on the top 5 pad kee mao recipes on the net! Adjusted to taste like our favorite nearby Thai place, this recipe was a big hit with the family and did not make it through the night.

Provided by A22F

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 8

Number Of Ingredients 23

2 tablespoons minced habanero pepper
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
¼ cup fish sauce
¼ cup oyster sauce
3 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil
1 teaspoon ground white pepper
1 (16 ounce) package flat rice noodles, such as pad thai
2 tablespoons finely chopped fresh ginger
4 cloves garlic, finely chopped
10 leaves basil, cut chiffonade style
4 medium scallions
3 small heads baby bok choy, thinly sliced
1 (8 ounce) package snow peas, thinly sliced
1 (8 ounce) package bean sprouts
1 large red bell pepper, cut into thin matchsticks
1 medium yellow onion, cut into thin slivers
¼ cup vegetable oil, plus more if needed
2 ½ pounds skinless, boneless chicken breast, cut into strips
1 medium lime, cut into wedges

Steps:

  • Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
  • Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
  • Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
  • Meanwhile, combine ginger, garlic, and basil in a small bowl.
  • Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
  • Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
  • Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
  • Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
  • Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.

Nutrition Facts : Calories 524.7 calories, Carbohydrate 62.2 g, Cholesterol 73.2 mg, Fat 15.1 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 2.7 g, Sodium 1290.4 mg, Sugar 9.1 g

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