PAD KEE MOW (DRUNKARD'S NOODLES)
Pad Kee Mow, or Drunkard's Noodles, is a popular Thai dish. It is my personal favorite when visiting any Thai restaurant. It is made differently by every cook. My girlfriend and I experimented to come up with this version. Feel free to make alterations to suit your own taste! Many ingredients (Thai basil, fish sauce, palm sugar, etc.) may be difficult to find in a regular supermarket, but you can most likely find them in an Asian market.
Provided by the apprentice
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
- Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
- Separate rice noodles in warm water, about 5 minutes; drain.
- Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
- Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
- Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 44.9 g, Cholesterol 19.5 mg, Fat 8.3 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 1.4 g, Sodium 1204.3 mg, Sugar 5.1 g
DRUNKEN NOODLES (PAD KEE MAO)
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
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
DRUNKEN NOODLE / PAD KEE MAO
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
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 (DRUNKEN NOODLES)
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
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.
THAI DRUNKEN NOODLES (PAD KEE MAO)
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
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
DRUNKARD'S NOODLES
Provided by Julia Moskin
Categories dinner, lunch, main course
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 18
Steps:
- For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice. Mix well and set aside.
- For the noodles: Soak noodles in cold water for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender but still firm, about 8 minutes. Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.
- Place a large wok or skillet over high heat. When pan is hot, add oil. Add garlic, jalapeños and sliced scallion bulbs, and sauté to let flavors infuse oil, about 1 minute. Add chicken and cabbage, and stir-fry until chicken is opaque and beginning to brown, 2 to 3 minutes.
- Add basil, cilantro and scallion tops. Drain noodles and add to pan. Add sauce, and toss until mixed and well-heated, 1 to 2 minutes. Serve hot, with lime wedges for squeezing over noodles.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 14 grams, Carbohydrate 67 grams, Fat 17 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1465 milligrams, Sugar 8 grams, TransFat 0 grams
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