Pad Kee Mao Recipe

[AL_]

Hey, noodle lovers! Let's dive into the bold and spicy flavors of Thai cuisine with Pad Kee Mao, also known as Drunken Noodles. This savory stir-fry dish is packed with wide rice noodles, vibrant vegetables, and your choice of protein, all tossed in a deliciously spicy and aromatic sauce. Let's explore this mouthwatering recipe together!

Ingredients:​

For the Stir-Fry:​

• 200g wide rice noodles
• 200g chicken breast or thighs, thinly sliced (or shrimp, beef, tofu)
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 3-4 Thai bird's eye chilies, finely chopped (adjust to taste)
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup baby corn, halved
• 1 cup broccoli florets
• 1/2 cup carrots, thinly sliced
• 1/2 cup Thai basil leaves
• 1 lime, cut into wedges (for serving)

For the Sauce:​

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar

Instructions:​

1. Prepare the Noodles:
   • Cook the rice noodles according to the package instructions. Drain and set aside.
2. Make the Sauce:
   • In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir until the sugar is dissolved and set aside.
3. Stir-Fry the Ingredients:
   • Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and chopped Thai bird's eye chilies, stir-frying until fragrant, about 30 seconds.
   • Add sliced chicken (or your chosen protein) and stir-fry until it's cooked through, about 4-5 minutes.
4. Add Vegetables:
   • Add sliced onion, bell pepper, baby corn, broccoli, and carrots to the wok. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
5. Combine and Cook:
   • Add the cooked rice noodles to the wok, followed by the prepared sauce. Toss everything together to ensure the noodles and vegetables are well-coated with the sauce.
   • Stir in fresh Thai basil leaves and cook for an additional 1-2 minutes until the basil is wilted and fragrant.
6. Serve:
   • Transfer Pad Kee Mao to a serving platter.
   • Serve hot with lime wedges on the side for an extra burst of freshness.

Serving Suggestion:​

• Enjoy Pad Kee Mao as a hearty and flavorful meal. The combination of spicy, savory, and aromatic ingredients will satisfy your cravings and transport you to the bustling streets of Thailand!

Satisfy your cravings with Pad Kee Mao and bring the bold flavors of Thai cuisine to your table. Share your love for Thai food with us in the comments below!

 

[Stark]

Hey, noodle lovers! Let's dive into the bold and spicy flavors of Thai cuisine with Pad Kee Mao, also known as Drunken Noodles. This savory stir-fry dish is packed with wide rice noodles, vibrant vegetables, and your choice of protein, all tossed in a deliciously spicy and aromatic sauce. Let's explore this mouthwatering recipe together!

View attachment 4362

Ingredients:​

For the Stir-Fry:​

• 200g wide rice noodles
• 200g chicken breast or thighs, thinly sliced (or shrimp, beef, tofu)
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 3-4 Thai bird's eye chilies, finely chopped (adjust to taste)
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup baby corn, halved
• 1 cup broccoli florets
• 1/2 cup carrots, thinly sliced
• 1/2 cup Thai basil leaves
• 1 lime, cut into wedges (for serving)

For the Sauce:​

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar

Instructions:​

1. Prepare the Noodles:
   • Cook the rice noodles according to the package instructions. Drain and set aside.
2. Make the Sauce:
   • In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir until the sugar is dissolved and set aside.
3. Stir-Fry the Ingredients:
   • Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and chopped Thai bird's eye chilies, stir-frying until fragrant, about 30 seconds.
   • Add sliced chicken (or your chosen protein) and stir-fry until it's cooked through, about 4-5 minutes.
4. Add Vegetables:
   • Add sliced onion, bell pepper, baby corn, broccoli, and carrots to the wok. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
5. Combine and Cook:
   • Add the cooked rice noodles to the wok, followed by the prepared sauce. Toss everything together to ensure the noodles and vegetables are well-coated with the sauce.
   • Stir in fresh Thai basil leaves and cook for an additional 1-2 minutes until the basil is wilted and fragrant.
6. Serve:
   • Transfer Pad Kee Mao to a serving platter.
   • Serve hot with lime wedges on the side for an extra burst of freshness.

Serving Suggestion:​

• Enjoy Pad Kee Mao as a hearty and flavorful meal. The combination of spicy, savory, and aromatic ingredients will satisfy your cravings and transport you to the bustling streets of Thailand!

Satisfy your cravings with Pad Kee Mao and bring the bold flavors of Thai cuisine to your table. Share your love for Thai food with us in the comments below!

Wow, Pad Kee Mao is one of my favorites! Can't wait to make it with a spicy kick!

 

[KainGo127]

This Pad Kee Mao recipe is calling my name! Can't wait to spice things up with this delicious dish. Thanks for sharing your tasty twist!