Pad Kee Mow Recipes

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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

PAD KEE MOW (DRUNKARD'S NOODLES)



Pad Kee Mow (Drunkard's Noodles) image

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

¼ cup rice vinegar
¼ cup fish sauce
½ small lime, juiced
1 tablespoon palm sugar
1 tablespoon red pepper flakes, or more to taste
1 teaspoon ground black pepper
2 skinless, boneless chicken breast halves, thinly sliced
1 (16 ounce) package fresh rice noodles
warm water, as needed
3 tablespoons vegetable oil
4 cloves garlic, finely chopped
½ yellow onion, sliced
½ cup oyster sauce
2 tablespoons soy sauce
1 red bell pepper, sliced
2 small tomatoes, seeded and sliced
4 green onions, chopped
2 cups fresh Thai basil leaves

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

PAD KEE MAO



Pad Kee Mao image

Pad Kee Mao translates to 'Drunken Stir Fry' in English. This is one variation of many such 'drunken' dishes that are commonly hawked by street-side vendors in Bangkok. The 'drunken' description comes from the fact that it originated in late-night revelers' kitchens after stumbling home from the nightclubs in the wee hours of the morning.

Provided by Deborah B

Categories     World Cuisine Recipes     Asian     Thai

Time 1h40m

Yield 4

Number Of Ingredients 14

3 ½ ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
1 ½ teaspoons olive oil
2 cloves garlic, minced
½ teaspoon thick soy sauce
2 teaspoons white sugar
1 ½ teaspoons olive oil
2 cloves garlic, minced
½ pound pork (any cut), thinly sliced
1 serrano pepper, minced, or more to taste
30 fresh basil leaves, chopped
½ teaspoon thick soy sauce
1 teaspoon white sugar
1 teaspoon salt
½ cup bean sprouts

Steps:

  • Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside.
  • Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the skillet.
  • Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high, and stir in the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 26.2 g, Cholesterol 22.3 mg, Fat 9.1 g, Fiber 0.7 g, Protein 7.2 g, SaturatedFat 2.5 g, Sodium 707.5 mg, Sugar 3.6 g

PAD KEE MOW



Pad Kee Mow image

In answer to a query in the threads. I think this recipe may have come originally from Epicurious, can't remember. Serving quantity is for part of a Thai meal

Provided by Latchy

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon chopped Thai chile (Less if you don't like it hot)
1 tablespoon coarsely chopped garlic
2 tablespoons sugar
2 tablespoons rice vinegar
black pepper
3 tablespoons fish sauce
3 -4 tablespoons vegetable oil
1/4 lb ground pork or 1/4 lb chopped chicken
3 cups dried wide egg noodles, 1/2 inch wide, soaked until tender then drained
1 cup fresh Thai basil, and buds
1 1/2 cups tomatoes, chopped in 1 inch pieces

Steps:

  • Combine sugar and pepper in a small bowl.
  • Also combine the fish sauce and soy sauce in another bowl.
  • Have everything ready and next to the stove.
  • Heat a wok over high heat and add 2 tablespoons oil and heat until a piece of the chopped garlic sizzles immediately when dropped into the wok.
  • Add the rest of the garlic to the oil and stir fry for 30 seconds, until garlic is golden.
  • Add the chillies and stir fry another 30 seconds.
  • Then add either the pork or chicken and stir fry for 3-5 minutes until browned and cooked.
  • Add the sugar mixture and toss to mix, then the fish sauce mixture, also the vinegar and continue stir frying until the sauce bubbles and thickens a little, about 1 minute.
  • Add the rice noodles and fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more oil if needed.
  • Add most of the basil (reserve some for garnish) and toss gently until it begins to wilt.
  • Add tomatoes, turn once and remove from heat.
  • Transfer to a platter and garnish with basil.

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)



Thai Drunken Master Noodles (Pad Kee Mow) image

This is my closest attempt at recreating our favorite Thai dish. The key is the fresh wide rice noodles that can only be found at an asian market.

Provided by Cadylynn

Categories     Asian

Time 40m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 15

2 (1 lb) packages fresh Thai rice noodles (if these cannot be found you can use 1 pound dry rice noodles)
1/2 medium onion (sliced)
2 -3 garlic cloves (minced)
3 green onions (chopped)
1 large green bell pepper (sliced)
2 large tomatoes (cut into chunks)
1/2 red bell pepper (sliced)
2 chicken breasts (thinly sliced)
fresh basil (approx. 3 stems)
6 tablespoons oyster sauce
3 tablespoons rice vinegar
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons lime juice
1 tablespoon chili sauce (Sambal Oelek)

Steps:

  • Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
  • When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
  • Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
  • Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
  • Add chicken and cook until slightly browned.
  • Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
  • Add noodles and sauce to skillet.
  • Stir fry for several minutes.
  • Remove from heat and enjoy.

PAD KEE MOW



PAD KEE MOW image

Categories     Chicken

Yield 4 people

Number Of Ingredients 11

1 tablespoon chopped Thai chile (Less if you don't like it hot)
1 tablespoon coarsely chopped garlic
2 tablespoons sugar
2 tablespoons rice vinegar
black pepper
3 tablespoons fish sauce
3-4 tablespoons vegetable oil
1/4 lb ground pork or chopped chicken
3 cups dried wide egg noodles, 1/2 inch wide, soaked until tender then drained
1 cup fresh Thai basil, and buds
1 1/2 cups tomatoes, chopped in 1 inch pieces

Steps:

  • # Combine sugar and pepper in a small bowl. # 2 Also combine the fish sauce and soy sauce in another bowl. # 3 Have everything ready and next to the stove. # 4 Heat a wok over high heat and add 2 tablespoons oil and heat until a piece of the chopped garlic sizzles immediately when dropped into the wok. # 5 Add the rest of the garlic to the oil and stir fry for 30 seconds, until garlic is golden. # 6 Add the chillies and stir fry another 30 seconds. # 7 Then add either the pork or chicken and stir fry for 3-5 minutes until browned and cooked. # 8 Add the sugar mixture and toss to mix, then the fish sauce mixture, also the vinegar and continue stir frying until the sauce bubbles and thickens a little, about 1 minute. # 9 Add the rice noodles and fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more oil if needed. # 10 Add most of the basil (reserve some for garnish) and toss gently until it begins to wilt. # 11 Add tomatoes, turn once and remove from heat. # 12 Transfer to a platter and garnish with basil.

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